缸鸭狗品牌怎么样 申请店铺

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缸鸭狗创建于1926年，是一家拥有近百年历史的宁波老字号。2009年，浙江采得丰控股有限公司正式收购缸鸭狗。2012年宁波缸鸭狗食品有限公司成立，投资7000万元建立高规格中央厨房和食品生产基地，占地面积约20000平方米，于2013年底正式投产。

一九九三年被国内贸易部授于“中华老字号”企业；一九九七年缸鸭狗汤团被中国烹饪协会评为“中华名小吃”；二零一零年被授予为“宁波市非物质文化遗产”；二零一一年重新被商务部评为“中华老字号”；二零一一年被授予“浙江省非物质文化遗产”。

“缸狗”汤团店坐落在宁波开明街上。缸鸭狗汤团之所以享有盛名，是由于它制作的猪油汤团独具香、甜、鲜、滑、糯的特点，咬开皮子，油香四溢。

这种汤团能够成为名点，一是原料好，二是制作讲究。制作时，糯米淘洗后用清水浸泡一周，细细水磨，入布袋榨干使干；猪板油剥皮，绞烂；优质黑芝麻淘洗净炒熟，舂碎，筛去壳，与白糖粉，板油揉和，搓成小核桃大小的丸，再放入糯米粉中，搓成杨梅般大小的汤团，入沸水锅中煮熟盛碗，再放白糖、桂花。

Cylinder duck dog was founded in 1926, is a Ningbo time-honored brand with a history of nearly 100 years. In 2009, Zhejiang caidefeng Holding Co., Ltd. formally acquired the bottled duck dog. Ningbo tank duck and Dog Food Co., Ltd. was established in 2012, with an investment of 70 million yuan to establish a high-quality central kitchen and food production base, covering an area of about 20000 square meters, which was officially put into production at the end of 2013. In 1993, it was awarded the title of "China time honored brand" by the Ministry of domestic trade; in 1997, it was awarded the title of "Chinese famous snack" by the Chinese Cuisine Association; in 2010, it was awarded the title of "intangible cultural heritage of Ningbo"; in 2011, it was awarded the title of "China time honored brand" by the Ministry of Commerce; in 2011, it was awarded the title of "intangible cultural heritage of Zhejiang Province". Tangtuan store of "Tanggou" is located in Kaiming street, Ningbo. The reason why the duck and dog soup group is famous is that its lard soup group has the characteristics of fragrance, sweetness, freshness, smoothness and glutinous. It can bite open the skin and smell oil everywhere. This kind of dumpling can be famous for its good raw materials and exquisite production. During production, the glutinous rice is soaked in clear water for a week after washing, ground in water and pressed into a cloth bag to dry; the pig oil is peeled and ground; the high-quality black sesame is washed and fried, crushed, shelled, kneaded with white sugar powder and plate oil, and then kneaded into a small walnut sized ball, then put into the glutinous rice powder, kneaded into a bayberry sized dumpling, boiled in a boiling water pot, and put in white sugar and osmanthus.

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