Taste buds also began to feel sleepy.

therefore

What kind of ingredients can be used?

Awaken the taste buds of diners

Win the favor of chefs and customers?

Well-done, delicious and authentic.

Caishi Shanlifang Hotel Series

Handed over a perfect answer sheet

It is not only convenient to operate, but also fast to serve.

And the quality is excellent, and the dishes are rich.

It makes people want to stop.

Fried beef with Chili sauce

Made of high-quality beef tenderloin

Shanli store spicy beef

Chew slowly at the entrance.

Slightly spicy, fresh and fragrant.

Layers of delicious food are raging on the taste buds.

It tastes great, too.

Spicy beef noodles

Ingredients: appropriate amount of spicy beef, noodles, coriander, shallots and garlic cloves, green leafy vegetables, salt and sugar, soy sauce.

Exercise:

1. Take a proper amount of spicy beef from the food block, thaw it and slice it for later use;

2. Add a proper amount of salt, sugar, chopped green onion, coriander stalks and soy sauce to the bottom of the bowl, take a clove of minced garlic and throw it in, and rinse it with hot noodle soup;

3. Cook the noodles, take them out and put them in a bowl, and scald some vegetables with noodle soup;

4. Spicy beef and vegetables prepared in the yard, plus a little beef soup;

5. Sprinkle chopped green onion and coriander leaves, add hot noodle soup, and a bowl of spicy and delicious beef noodles is ready.

Fried beef with Chili sauce

Packaging form: single natural block stretch film packaging, weighing about 300g, 6kg/ box.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: After natural thawing, slice and plate for eating or stir-fry.

Spiced board reinforcement

The taste is smooth, and the more you chew, the more fragrant it is.

Shanlifang spiced banjin

It exists to keep summer from losing appetite.

Have a drink when the weather is hot and dry.

The pores of the whole body have been smoothed.

Spicy mixed plate steel bar

Ingredients: a bag of spiced ribs, cucumber 1 root, coriander 1 root, appropriate amount of Chili noodles, soy sauce 1 spoon, appropriate amount of cooked white sesame seeds and appropriate amount of corn oil.

Exercise:

1. Take a bag of rice spiced plates and thaw them for later use;

2. Cut the coriander into sections, cut the cucumber obliquely into pieces, and heat and cool the corn oil for later use;

3. Take a large bowl, add battens, Chili noodles, white sesame seeds, soy sauce, cucumber, coriander and corn oil, and mix well together.

Spiced board reinforcement

Packaging: color printing stretch film packaging, 500g/ bag, 10kg/ box.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: cold salad, stir-fry, toothpick string.

Spiced tripe

There are thousands of kinds of happiness in the world.

the longest

Nothing is more important than "the happiness of your tongue"

Shanli store spiced tripe

It's fragrant and sultry, and the Q bomb is crisp and cool.

bite

Gee, it is delicious to fly.

Shredded tripe with black pepper

Ingredients: spiced tripe, onion, green pepper, a tablespoon of black pepper sauce, soy sauce and monosodium glutamate.

Exercise:?

1. Spiced beef Thaw the shredded tripe, and cut the onion and green pepper into sections for later use;

2. Heat the wok and put oil, add onion and green pepper and stir fry, then add shredded tripe and stir fry;

3. Add a tablespoon of black pepper sauce, add a tablespoon of soy sauce and a proper amount of monosodium glutamate, and stir fry until it is broken.

Spiced tripe

Packaging: color printing stretch film packaging, 500g/ bag, 10kg/ box.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: cooking, cold salad, soup, frying pan, shabu-shabu

Laobeijing Jiang beef

Braised bone soup

Shanli store laobeijing Jiang beef

taste

The fragrance advances layer by layer along the tip of the tongue.

The meat is fragrant and the taste is strong.

It is a kind of happiness dizziness from the stomach to the forehead.

Beef with Chili sauce

Ingredients: beef in old Beijing sauce, 2 shallots, garlic, celery or coriander, Chili sauce 1 tablespoon, 2 tablespoons dried Chili.

Exercise:

1. Thaw an appropriate amount of old Beijing sauce beef and slice it for later use;

2. Cut shallots, celery, parsley and other seasonings for use;

3. Heat oil in the pot, add celery sticks, garlic sprouts, shallots, dried peppers and Chili sauce in turn, and stir fry a few times;

4. Turn off the fire, add the beef slices with sauce and mix well (generally, salt and soy sauce are not needed, because the beef with sauce is already delicious).

Laobeijing Jiang beef

Packaging form: single natural block stretch film packaging, weighing about 300g, 6kg/ box.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: slice and plate after natural thawing, or stir-fry and cold salad.

Soup stock sauced meat

Bring your own pot-stewed big brother gas field

Shanli store soup-stock sauced meat

Don't mention the sauce.

Order a few drops of red oil.

Trim some leeks.

Just a bowl of fireworks.

Just a bowl of delicious happiness.

Soup-stock sauced meat Korea cold noodles

Ingredients: boiled cube soup with sauce meat, buckwheat cold noodles, spicy cabbage, boiled eggs, cucumber, seasoning hot sauce, cold noodles soup.

Exercise:

1. Thaw a proper amount of sauce meat in the stock of food cubes and slice it for later use;

2. Boil a small pot of water for standby, and treat the side dishes while boiling the water: Dutch cucumber is cut into filaments, and boiled eggs are peeled and cut in half;

3. Gently knead the cold noodles, put them into boiling water, quickly disperse them with chopsticks, cook for about 30 seconds, not more than 40 seconds, immediately take them out, rinse them with cold water and put them directly into a noodle bowl;

4. Pour cold noodle soup in cold storage, code it with shredded cucumber, spicy cabbage, boiled eggs and sliced meat in the old soup, and add appropriate amount of seasoning and hot sauce according to personal taste.

Soup stock sauce meat?

Packaging form: single natural block stretch film packaging, weighing about 300g, 6kg/ box.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: slice and plate after natural thawing.

Braised pig's ear

Summer without cold pig ears

It's not enough to talk about life.

Accompanied by a cool summer breeze

About three or five friends

Have some wine.

Fried pork ears with assorted vegetables

Talk about things.

Fang is not responsible for this long summer.

Cold fragrant pig's ear

Ingredients: pig ears, carrots, lettuce, coriander, white sesame, sesame oil, soy sauce, balsamic vinegar, sugar and chicken essence.

Exercise:

1. Thaw pig ears, dice them, and add appropriate amount of rice grains for later use;

2. Slice lettuce, carrot and coriander for later use;

3. add water to the pot. After boiling, put carrots and shredded lettuce in a wok for 30 seconds and then take them out;

4. Put spiced pig's ears, blanched lettuce and shredded carrot into a deep bowl, and put the parsley section;

5. Add soy sauce, sesame oil, balsamic vinegar, white sesame seeds, chicken essence and sugar in turn and mix well.

Braised pig's ear

Packaging form: 1: color printing stretch film packaging, the weight of a single piece is about 220g, 6kg* 1/ box.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: After natural thawing, it can be directly shredded, put on a plate or mixed with food.

Braised pig's ear

Packaging form 2: color printing stretch film packaging, single package fixed weight 160g, a box of 40 packages.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: After natural thawing, it can be directly shredded, put on a plate or mixed with food.

Spiced shredded pork ears

After the decisive battle

Time is life.

Even shredding, crisp taste.

Shanli store spiced pork ear silk

Thawing and cold salad are ok.

I'm not afraid of suicide anymore.

Cucumber with red oil mixed with pig's ears

Ingredients: appropriate amount of shredded pork ears, cucumber, red oil and hot sauce.

Exercise:

1. Thaw a proper amount of diced spiced pork and put it in a bowl;

2. Pat the cucumber several times with a knife, cut it into pieces and put it in a bowl;

3. Add another spoonful of red hot sauce and mix well to serve.

Spiced shredded pork ears

Packaging: color printing stretch film packaging, 500g/ bag, 10kg/ box.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: stir-fry, cold salad.

Zhangcha dried salted duck

Duck meat wins tonic in summer.

"Dietotherapy Materia Medica" thinks

Duck meat can replenish deficiency, disinfect and clear heat, and benefit waterways.

A hot summer day

Something that nourishes yin, clears away heat, and emits light tea fragrance.

Shan Li zhangfang tea dried salted duck

It's really a seasonal regimen.

Crispy salted duck

Ingredients: Roasted Duck with Tea (half slice), Green Pepper, Sesame, Chili Powder.

Exercise:

1. Thaw the salted duck with an appropriate method for later use;

2. Stir-fry a few tiger skin green peppers and put them at the bottom of the plate;

3. Add oil to the pot, put the cut salted duck into the oil, and stir-fry the flavor;

4. Sprinkle sesame seeds, dried Chili powder and pepper, and serve.

Zhangcha dried salted duck

Packaging: about 800g/ piece, and half pieces are packed in vacuum, each box 10kg.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: after thawing, cut into pieces and put them into plates to make cold dishes, or stir-fry, stir-fry, dry pot and iron plate.

Curry duck breast

Life is hard.

Just want tenderness, preference and exquisiteness.

Fresh and tender, full of flavor.

Shanlifang curry duck breast

Give you the greatest help.

Curry duck breast

Ingredients: a bag of duck breast with curry sauce, pepper and shallots.

Exercise:

1. Duck breast with cubic curry sauce, heated in water bath until there is no ice core inside, and directly served;

2. Sprinkle a little pepper and shallots as decoration and serve.

Curry duck breast

Packaging form: color printing stretch film packaging, 220g/ pack, 40 packs/box.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: after heating, it can be eaten in plates or covered with rice/noodles.

Duck breast with black pepper sauce

A summer with poor appetite

No one can refuse the temptation of black pepper.

Shanlifang black pepper duck breast

This is a dish prepared by the hotel.

Simple heating

It is a kind of black pepper with strong flavor, which you can never get tired of.

Advanced food

Duck breast rice with black pepper

Ingredients: a bag of duck breast with black pepper sauce, appropriate amount of cherry tomato, appropriate amount of cucumber, a bowl of rice and appropriate amount of sesame.

Exercise:

1. Put the duck breast dipped in black pepper sauce in hot water and thaw in water bath until there is no ice core inside;

2. Cut the cherry tomatoes in half and cut the cucumbers into pieces;

3. Buckle the rice into the dish, put it into the dish together with duck breast, cherry tomato and cucumber slices with black pepper sauce, and sprinkle with a little sesame seeds to decorate.

Duck breast with black pepper sauce

Packaging form: color printing stretch film packaging, 220g/ pack, 40 packs/box.

Storage temperature:-18℃ Shelf life: 12 months.

Product use: after heating, it can be eaten in plates or covered with rice/noodles.

Caishi Shanlifang Hotel Series

Fully cooked and delicious, with authentic taste.

Heated and ready to eat, convenient and quick

High-quality raw materials, secure sources.

Natural perfume, no pigment added.

Suitable for hotel catering, country kitchen, Chinese restaurant, etc.

Multi-channel sales

Open with us * * *

Sunshine Cai's Journey Bar