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There are many people in Suqian learning snack techniques from our Master Kitchen, including barbecue, spicy hotpot, duck blood vermicelli, and deep-fried... You can go to our Yangzhou site for a field trip to taste it, and go to our Master Kitchen to learn Sichuan.

During the Malatang technique, the master was on hand to guide, explain, and standardize the students' operations throughout the entire process, from the preparation of soup stock, the standard ratio of medicinal materials and spices, the standard ratio of aniseed ingredients, the frying of aniseed ingredients, the preparation of special flavor dishes, and secrets.

The master will carefully instruct students on the whole process of making spicy hotpot, including making red oil, marinating tender beef, and skewering various dishes. He will teach students how to operate step by step according to the standards in the recipe information. As long as

Students strictly follow the proportions in the recipe information, then students can make Malatang with the same taste as our chefs every day; Master's Little Chef Bone Soup Malatang uses large pork bones to cook the soup, the chicken rack is fresh, and the bone soup is delicious.

It can prepare red soup and white soup stock, and can make popular hot pot spicy soup, shabu-shabu spicy hot pot, Chuan Chuan Xiang, bowl spicy soup and other business methods. The white soup stock is thick white, fresh and mellow, delicious and delicious; the red soup stock

Spicy but not dry, and satisfyingly numb, it breaks the shortcomings of traditional Malatang soup base that turns black and makes customers afraid to drink it. Our Malatang base and broth are made with high-quality ingredients, pure herbs, and large bones.

, so long-term consumption is of great benefit to the body.

Learning process operation >> Step 1: Boil the soup stock according to the proportions in the recipe information. Weigh out the bones and water and various spices and ingredients, and control the heat to make a fragrant stock; Step 2: Stir-fry the aniseed in accordance with the proportions in the recipe information.

Weigh out the various spices in standard proportions, and then the master teaches the students step by step how to fry the key ingredients for making spicy hotpot; (this step of frying aniseed is a must-do topic for every student every day); the third step: skewering various dishes

The handling of dishes and the technique of skewering must ensure that the portions are sufficient while saving costs. The chef will teach you step by step how to skewer the dishes so that you can save costs and make the dishes look more affordable to customers.

Step 4: The meat marinating master teaches Master Chef's secret recipe of tender beef step by step; it is also something that is not available in his peers; this is also a key to what our Master Chef Malatang students use as a signature dish, and the cost is

Low profit, big profit; Step 5: Prepare the secret sauce. The master will teach the students how to prepare the special sauce exclusively developed by our expert chef step by step according to the standard proportions in the recipe information; this is also prepared by Master Pan’s 20 years of experience.

, which is simply beyond the reach of peers; Step 6: Make red soup. Mix the boiled fragrant broth, fried aniseed ingredients and various auxiliary materials according to standard proportions to make the currently popular red soup Malatang; its taste is spicy

It's not dry, it's numb, it's enjoyable, and it has a long aftertaste.