1, Wuyunzi pot-stewed meal training center

Wuyunzi Pot-stewed training school was founded by Wang Jiaju, an old Sichuan folk bittern teacher. Wang Jiagou was influenced by his parents' cooking skills since childhood, adhering to the concept of ancestral cooking formula, without adding essence, pigment and preservative, and relying on healthy and green conscience cooking technology, the products were well received by the majority of diners.

Black Cloud Subset R&D, production, sales, training and management are integrated. In training and teaching, students are taught seven to eight flavors, and the formula of marinade is added, involving a variety of products: tasteless, freshly fished, Sichuan marinade, incense, spiced, sauce, smoked and delicious. Sweet-skinned duck, pickled pepper series, Baiwei chicken, crispy duck, red roasted goose, braised duck, etc.

2. Chongqing Niudouwan Pot-stewed training center

There are three cores in the technical training of stewed dishes in Niu Dou Bowl, namely, secret brine, cold dishes and fresh brine and fresh fishing. With years of experience in physical stores, secret brine teaches students four recipes. Students practice seasoning, such as onion ginger, oil, garlic, spices, spicy oil, all kinds of juice blending and seasoning skills, and practice marinating.

There are viscera such as heart, waist, abdomen and tongue of domestic animals such as chicken, duck, goose, pigeon, pig, dog and cow, auxiliary materials such as duck head, duck neck, wing tip, chicken leg and goose web, and pickled vegetables such as peanuts, kelp, bean skin, tofu, potatoes and lotus root; It can meet the business needs of going to stalls, setting up stalls halfway and going to outlets.

3. Yang Lu Cai Training Center

Chongqing poplar is mainly engaged in the training of fresh-caught stewed cuisine. Created three patented braised pork recipes and eight special braised pork technologies, and has a number of braised pork franchise stores. Yang's special marinated vegetable formula breaks the traditional marinating method, overcomes the bottleneck that the new marinated vegetable is not as good as the old marinated vegetable, and makes high quality at low cost.

It simplifies and digitizes the production process, so that students with zero foundation can make special braised pork in two days, and the pickled dishes have a long aftertaste. After eating for 3 seconds, the mouth is full of fragrance and full of braised taste. After a few hours, there is still a smell in my mouth, and the more I eat, the more I want to eat.