2. Pretreatment of various dishes

3. How to make cold accessories?

4. The method of cold salad and the use of various seasonings in use?

5. Seasoning and seasoning

6. The teacher instructs the students to operate and comment on the works in person.

7. Telephone consultation to solve the problem later. The projects cultivated in our center are authentic in taste, and the teachers patiently guide them, give everything they have and serve the students wholeheartedly.

Training varieties:

Mix chicken nuggets, shredded belly with red oil, refreshing fungus, spiced dried bean curd? , cold kelp, hand-torn gluten, cold lotus root slices, sliced cucumber with a knife, cold shredded beans, cold jellyfish, multi-flavor bean sprouts, garlic spinach, cold cat ears, hot and sour cabbage, spicy yuba, cold celery, old vinegar peanuts, cold melon peel, cold crisp pear, cold lettuce, hot and sour cabbage, crispy bamboo shoots, assorted vegetables and longkou.