Background and Characteristics of the Qing Yongzheng, civil practice "Chieftain", part of the Xinjiang Uygur people moved to Changde City, Hunan. Changde located in the Dongting Lake area to eat rice-based, how can they forget the hometown halal beef noodles taste, so they created a distinctive Hunan beef noodles. Initially, beef noodles taste very light, with the gradual adaptation, do spicy beef noodles becomes salty, and formed a kind of beef noodles with spicy characteristics, and is nowadays Hunan beef noodles. Taiwan beef noodle soup is authentic Taiwanese cuisine. Dunlan fresh beef, beef noodle soup, and then you can eat beef cuts on the face. The surface meaty and not greasy, Flavored delicious noodle chewiness. Suitable for all types of people eating. The number and density of beef noodle shop and higher ranks first in Taiwan; Taiwan beef noodle making bold innovation, Hakka owners of a delicious soup package for beef noodles supreme, only long-term research in the beef noodle cooking or food professionals unique skills to complete this process. British Guy Training Department, Hunan beef noodle quite sound at home and abroad and Taiwan beef noodle-based, mixed throughout the Institute, developed a secret beef noodle products, each a product of the pursuit of excellence, and strive to make the customer will be able to taste a mouthful to its delicious. Product portfolio with more than 30 kinds of spice packet superior herb made, delicious, spleen appetizer, health tonics, balanced nutrition. Products are being used in past fragrant bowl record eight museum stores, thousands of specialty beef noodle, almost achieved a monopoly party effect. Second Wuhan British Guy catering training teacher Introduction Tang Guihua: National Senior Chinese cooking teacher, practitioner for 20 years, is now Professor Guy secret British beef noodles, seafood noodles, noodle specialties, hot and sour powder, technical director of the company and noodles development of the market; Tang teachers from Shaanxi, Hunan Changsha lover, two generations noodle business has been operating over a hundred years of history, in more than 20 cities across the country opened a branch, source stability, business is booming. On the noodles taste full use of the advantages and characteristics of the surface of the pasta, Shaanxi, Hunan beef noodle soup, eat noodles for customers in the process of dripping, after eating refreshing. After the 2009 Mr. Tang was appointed British Guy corporate training teachers to teaching, students taught high success rate, watching the students academic success, business is booming, soup higher teacher enthusiasm, take this oath Working as his lifelong career. Panelists: Xiongchao Ying, to little flat, Wang Kai, soup red plate. The team members are experienced noodle chef, taste can be modulated according to local characteristics. Three beef noodle training training content main products: beef noodle secret (pink) ● secret offal surface (pink) ● secret sirloin surface (pink) ● secret family portrait (pink) ● ● Master Master braised beef noodles braised sirloin of beef noodle hot surfaces ● ● Health Health Health scalding hot kidney liver surface plane ● ● tiger eggs, stewed seaweed, halogen Xianggan, stewed sausages. Flavor: British Guy secret flavor type, new agricultural Ming Biao flavor type, Master flavor type, California flavor type, Lee optionally after tasting flavor type of training curriculum 1. beef noodles (powder) and other raw materials, ingredients selection, initial processing and preservation. 2. Role and classification of various spices, spice package selection, formulation and simmer. 3. broth, a little child, making 4. marked beef noodles, sesame oil, brine (the powder) and other primary materials and ingredients of all production processes. 5. The students practice learning the production process and process beef noodles. The students and trainees in different geographical requirements, prepare a suitable local flavor type of surface (powder). 7. Review of production technology, the independent production of the finished product. 8. repeated practice, skilled operation processes. 9. A method of making a variety of appetizing dishes. Training time teacher one on one instruction, the package will package, has learned. Without limiting the learning time, usually five days or so, depending on individual circumstances. Training costs 1,680 yuan, including technology transfer fees, learning materials, materials fees, meals, lodging, three free technology upgrades, half do not charge any fees. Special Offer 1. Get Sichuan pickles appetizer technologies; guidance shop. 2. Add the dry noodles or noodle school class, school project fee plus 20% Off!