1. The historical origin of beef noodles Beef noodles: Beef noodles are a noodle dish created by a Hui chef named Ma Baozi during the Guangxu period of the late Qing Dynasty. Later generations have introduced new ones from generation to generation, insisting on this kind of noodle culture. Take it to the extreme and become famous all over the world. Beef Noodles: It has a history of more than 400 years. In the early Qing Dynasty, the policy of "returning political kings to other places" was implemented, followed by a large-scale population migration. Beef noodles are the product of the fusion of northern and southern food cultures caused by the migration of people from the north to the south. With the passage of time, people in Jin City, Hunan Province have figured out more and better ways to make rice noodles, and the taste has become more and more rich. In the past, "rice noodles" were called "bowl noodles", and the code was not just a few slices of beef. With "red beef", "spicy beef", "steak", "beef offal"..., "stool noodles" are called "stew noodles". There is no longer just beef soup in hot pot, there are all kinds of beef bowls : Stewed, braised, beef, beef brisket, tripe, beef ribs... 2. Training situation of beef noodles Training content Hunan beef noodles (noodles) Hunan beef offal noodles (noodles) Hunan beef brisket noodles (noodles) Peeing beef noodles (Powder) Beef noodles with local specialties (Noodles) Tiger skin eggs, braised lotus root, braised kelp, braised dried soybean seeds, braised sausages, etc. Training course arrangement 1 Describe the background, origin and development history of beef noodles. 2. Visit the entire production process of beef noodles. 3. Preparation and use of beef noodle store operation utensils and equipment. 4. Explain the functions and classification, material selection, proportioning, and processing of spices. 5. Preparation and maintenance of soup stock, seeds, red oil, sesame oil and brine. 6. Selection and processing methods of beef, beef offal and other ingredients. 7. Preparation and maintenance of meat, stewed soup, fresh soup and other soups. 8. Location principles and procurement channels for store operations. 9. Operating principles, investment budget and risk avoidance of store operations. During the training time, the teacher teaches one-on-one, including teaching and learning, until you have learned the lesson. There is no limit to the study time, usually about 5 days, depending on personal circumstances.