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How much is the training fee for Nanjing Lao Ya Vermicelli Soup?

The training fee for Laoya Vermicelli Shop is 1,000 yuan. Learning content: selection and preliminary processing of ingredients, duck soup cooking method and soup mixing technology, duck blood vermicelli soup production method and ingredients, formula, ingredients and cooking method of special chili oil

, the master provides hands-on professional teaching and practical teaching package to learn.

Extended information: Duck blood vermicelli soup was created by Mei Ming, a failed scholar in Zhenjiang. People from Zhenjiang ran a snack bar in Nanjing, and then improved the traditional Nanjing duck blood soup and added vermicelli.

Duck blood vermicelli soup is a famous traditional dish in Nanjing. It belongs to Jinling cuisine and Jinling snacks. It is an important representative of Jinling cuisine and Jinling snacks. It is also one of the famous delicacies featuring duck.

Duck blood and vermicelli soup is made of duck blood, duck intestines, duck liver, etc., added to duck soup and vermicelli. It is popular all over the country for its mild taste, fresh and smooth taste, and its taste characteristics that are suitable for both north and south.

Nanjing people have been fond of duck dishes since ancient times, and duck dishes are popular. It has the reputation of "Jinling duck dishes are the best in the world".

Duck blood vermicelli soup has been modified to cater to the dietary characteristics of various places. The production process varies from place to place. However, whether it is the preparation of duck soup, duck blood, duck liver and duck intestines, the traditional Jinling salt water is used.

The duck method is an important representative of Jinling cuisine.

Nanjing is famous as the "Duck Capital".

In addition to the famous salted duck and roast duck, the famous duck blood vermicelli soup has also become a popular snack across the country and is a well-deserved landmark snack in Nanjing.

Nanjing duck blood vermicelli soup is made from whole duck. The duck blood is tender, the duck gizzards are pliable, the duck intestines are smooth, the duck liver is soft, the duck soup is fresh, and it is paired with springy and chewy vermicelli.

One bite you will never forget.