Training mode:
1, perennial training, on call.
2, the use of real materials, hands-on practice, on-site exercise operation.
3. Theory is closely integrated with practice, and the feasibility of theory is tested through practice.
4. Start with the basic knowledge of salted duck processing and train the whole process of salted duck one by one.
5. Production, store opening, operation and all-round guidance.
Food history:
In Nanjing, there is a famous Nanjing Confucius Temple. Confucius Temple and salted duck are inextricably linked. It is said that in the Qing Dynasty, when salted duck was popular, the Gong Yuan area of Nanjing Confucius Temple was the place where candidates gathered. Candidates at that time didn't work so hard now.
At that time, it was still very popular for candidates to eat, drink and give gifts. Strange to say, they don't give gifts such as gold, silver, cigarettes and alcohol, but they send salted ducks in Nanjing in fashion. As a result, salted ducks in Nanjing began to go to the whole country. It is said that Empress Dowager Cixi of the Qing Dynasty went to this place every year to purchase 500 salted ducks and bring them back.
It can be seen that the salted duck was influential at that time, and the salted duck at that time also got a very famous name-Nanjing Gong Duck.
People in Nanjing used to eat salted duck, but salted duck needs to be processed before it can be eaten, and it is not easy to preserve. Fresh salted duck is eaten while buying. At present, there are nearly 2,000 duck-making enterprises and self-employed households in Nanjing, with a daily production of salted ducks10.5 million, and Nanjing residents eat at least 80,000 ducks every day.