Who started the era of cooking smoke? Cooking Smoke Times is a brand of Hunan Cooking Smoke Times Catering Management Co., Ltd., founded by founder Dai Zong and headquartered in Changsha, Hunan. The development of the brand is inseparable from the efforts of the founders. It can always see the changes of the market and consumers, control the quality from top to bottom, and every dish has been strictly screened by it, and finally the perfect dishes will be presented to the majority of diners. The brand positioning is "more spicy Hunan cuisine", so it is more authentic and authentic, and it is easy to gain a foothold in the Hunan market and develop rapidly.
In the era of cooking smoke, of course, not only are there more spicy Hunan dishes, but the brands in the menu are also very balanced. Among them, very spicy dishes account for 20% of the whole menu, non-spicy dishes account for 30%, and the remaining 50% are slightly spicy and moderately spicy dishes that most people can accept. Therefore, every diners can find their own flavor of Hunan cuisine here. Now the brand development trend is good, the headquarters accepts entrepreneurs to participate, and franchisees who are interested in investing can come to consult the project. The company welcomes everyone to come at any time.
How did the era of cooking smoke catch fire? In fact, it is quite common to fry beef in Hunan restaurants in the smoke-cooking era, but few restaurants can kill all the beef in the restaurant on the same day, which is also the secret of keeping the beef meat so tender. Another reason, of course, is that the meat itself is excellent, and it is all top-grade beef. It's a little difficult to think of fire.
Especially because there were many variety shows on Hunan Satellite TV before the era of cooking smoke, Wang Han called it "the alley head to the world" in Everyday. In "Life I yearn for" and "My Boy", Huang Lei and martial arts have become a delicacy in entertaining guests.
In fact, there are still many popular catering brands, such as Wenheyou and Wenheyou, which can be said to be one of the most popular brands in Changsha, but their main focus is not Hunan cuisine, but lobster restaurant and old Changsha culture, which is really attractive enough.
Is cooking smoke the same as frying beef and cooking smoke? This is a family.
A long time ago, this shop was called the era of cooking smoke, and later it was renamed as fried beef with cooking smoke.
I like to cook cigarettes properly. Speaking of cooking smoke, I have the title of King of Hunan cuisine in Changsha, and I am also the representative of Hunan cuisine in the United Nations. There are three kings in Changsha cuisine, Hunan cuisine ~ kitchen smoke, milk tea ~ tea noodles, crayfish ~ tea and oil, and the favorite is kitchen smoke, which is very popular among Changsha locals. She is the leader of Hunan cuisine. Her family first introduced nine classic Hunan dishes. When she went, the queue was quite long and the popularity was too hot.