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How about Shu, Shu and maocai?
Yi Shu Shure maocai is really nice. The taste is mellow: the soup in the pot is "suitable for both red and white". Red soup tastes spicy, while white soup is elegant and fresh. Odd fragrance: maocai broth combines the essence of bone soup with nearly ten unique Chinese medicines and natural spices, and uses secret techniques to maximize the magic and bone fragrance, making the soup fragrant.

Nutrition: It is rich in various nutrients, including chondroitin, which can greatly enhance the activity of bone cells, and has the health-care functions of replenishing bone marrow, enriching blood, delaying aging, prolonging life, strengthening body constitution, caring skin, strengthening spleen and stomach, and enhancing memory.

Maocai selected high-quality spices, stir-fried with slow fire until fragrant, ground into fine powder together with pepper, and poured into boiling hot oil. Soak thoroughly and dry. Make peppers fragrant, oily and have medicinal value. Plumes of tea fragrance floated out and spread to ten meters away. Until now, the unique flavor of some maocai ingredients is still difficult for many colleagues to decipher.

Maocai is a subsidiary of Chengdu Shufengtai Catering Management Co., Ltd., and maocai's core competitiveness is "light sesame and fragrant, light oil is palatable, and the original soup is suitable for all ages" to provide customers with healthy food.