Recruitment of pot-stewed chef

Chengdu braised dishes technical training, authentic fresh fish braised dishes technical practice, Shu Weiyuan catering snacks technical training, specializing in braised dishes research and development and management for more than 20 years, all teaching products can be tasted first, and then satisfied with learning. Shu Weiyuan's current technical practice of fishing for pot-stewed vegetables is that the master teaches on the spot and the students operate by themselves, ensuring one person and one stove. The unique formula and standardized product operation process, after years of continuous updating, simplify and digitize the complicated production, so that students can learn easily, make money easily and focus on their majors, so they are excellent and trustworthy!

Shu Weiyuan sauce-flavored duck neck technical training, hand-made Sichuan-style braised duck neck and braised duck head, before coming to study, many entrepreneurs had many concerns, fearing that they could not learn the authentic Sichuan braised training formula, fearing that they would not learn the technology and waste money, but finally they promised to come and see it with the ardent encouragement of the staff of Shu Weiyuan. Shuweiyuan duck neck tastes very good, crispy and delicious, and has the common characteristics of duck head: gnawing resistance! I believe that when a friend who can eat duck neck and loves to eat duck neck meets a delicious duck neck, it is really nothing to eat for a minute or two. Because it is made of pure Chinese medicine as auxiliary materials, Shuweiyuan duck neck has added six special flavors: fragrant, spicy, crisp, soft, sweet and hemp.