Generally, the tuition fee of the brine-stewed training course ranges from one thousand to several thousand.

Generally, the tuition fee for regular braised dishes training is above 1000 or thousands, and it usually takes about 3-7 days to study, depending on what school or small institution you choose to study, what level you study, what courses you study and how you study. The tuition fee for studying braised dishes in physical stores or old shops in different regions is 5000-6000 yuan.

Generally, the cost of learning pot-stewed food can be several thousand yuan. According to the series of pot-stewed food courses, there are various flavors such as red halogen, white halogen, old halogen and five spices.

The cost of marinated vegetables is different in different snack training institutions and schools, and the tuition fees are also different. In order to survive, the tuition fees of small institutions are cheap, as long as they give money, but it is not clear what level they have learned. Most of the teachers are external part-time teachers. Tuition doesn't even include ingredients, so pay for it yourself. Therefore, it is not a question of which school to choose because it is cheap. The key is to choose a reliable school to learn pot-stewed dishes.

The cost of learning braised dishes is not expensive, and most people can afford it. You can choose to study authentic braised dishes in local colleges with long-term schooling and high brand credibility, and they are all your own teachers. The tuition fee includes ingredients, and the whole process is guided by teachers. Such schools can learn the production technology of pot-stewed vegetables.

But it doesn't mean that the more expensive the better. Mainly depends on the production process and technology. If it's too cheap, it really depends on whether you are willing to teach you real skills. Basically, all the teachers in the pot-stewed food shop should leave their hands and won't give you their own real recipes, so try to avoid going to the store to study. In that case, maybe after being an apprentice for half a year, they won't spend less money and finally learn something real.

Training content:

Marinade preparation, spice formula, pork pretreatment, broth preparation and preservation. The smoking process includes pig's trotters, pig's ears, pig's heart, pig's large intestine, pig's tongue, pig's belly, pig's elbow and pork belly. Braised whole chicken, drumsticks, chicken nuggets, chicken wings, chicken heads, chicken necks, tiger skin chicken feet, chicken livers, chicken gizzards, eggs, spicy braised ducks, duck wings, duck necks, duck intestines, duck gizzards, braised dried tofu, bean curd skin, lotus root slices, Flammulina velutipes, etc.

Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. Pot-stewed vegetables are divided into 9 series, namely, red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauced series, spiced series, seafood series and cold salad series.

It can be eaten after pickling, drying, stewing or marinating, knife processing and simple packaging. Its characteristics are dry fragrance, crisp, smooth, non-soup, non-greasy, bright color, convenient to eat and carry, and deeply loved by people.

China pot-stewed vegetables have a long history, a wide variety and different flavors, and are constantly surpassing and developing in its unique form. They have great influence in Guangdong cuisine, Hunan cuisine, Anhui cuisine and Sichuan cuisine, and can be seen everywhere in cities, villages, restaurants and streets.