1, Huang Qi not only has a wide variety of products, but also a variety of cold dishes, roasted seeds and nuts, and halogen goods. And from teaching me technology to successfully opening a shop, I also had a detailed understanding of the whole shop opening process when I participated in the shop opening practice.

2. The core technology of marinated vegetables lies in the boiling and seasoning of a pot of brine. The quality of brine lies in the formula, boiling process and preservation method. As the saying goes, brine is better than gold for ten years, which vividly illustrates this point. After being salted, marinated vegetables can be eaten by heating or cold, so everyone also calls them "cold dishes".

3. It is meaningless to see whether the products of braised pork trainers have different tastes and whether the products are rich in variety. If the product is not comprehensive, it will reduce the customer's selectivity, no matter which point is related to the qualification of the braised pork technical trainer, so we should distinguish between primary and secondary when choosing the braised pork technical trainer.

4. I will learn comprehensive help in it. It depends on whether the braised pork trainer can fully help your business. It is not difficult to learn technology alone. The most important thing is that opening a shop requires not only technology, but also many important AIDS, such as site selection and decoration, marketing model and raw material selection. If the braised pork trainer can give you these things, your success probability will be greatly improved.

Types of marinated vegetables

1, braised chicken, white striped chicken is generally used in Sichuan brine, also called eliminated laying hens, as raw materials, and white striped chicken is also used in cross-roast chicken.

2, Sichuan-style roast chicken, with white striped chicken, and some also use smaller Sanhuang chicken, first fried and then marinated.

3. Tear the chicken by hand, use a suit of chicken, first marinate, tear and mix.

4, braised chicken legs, generally use the old side, that is, chicken thighs, broiler thighs are not good.

5, the two stages of halogen fire, as the name suggests, are the wings of the turkey, very chewy.

6, stewed turkey tip, that is, the chicken tip of turkey, much larger than the average chicken tip.