三只耳品牌怎么样 申请店铺

成都三只耳火锅连锁有限公司是一家以火锅为主导产业，集原料生产，食品开发，物流配送，职业培训、酒店管理、管理咨询为一体的全国餐饮连锁企业。，现公司拥有成都、宜宾、广元、泸州、双流、昆明、湖北、北京等数十家连锁店，广州店、上海店正在筹备之中。三只耳火锅根据季节不同，选用不同药材配料，炒制以适应人体需求的锅底，为创有特色、有品味、有格调的鱼头品牌火锅独领风骚，独辟蹊径，创造了与其它火锅迥然不同的绿色环保火锅。

三只耳火锅〈冷锅鱼〉继承祖传秘方，秉承传统制作工艺、流水作业，用二十多种原料秘制的大料配以各种鲜料单锅现炒而成。锅底的原材料均是纯手工加工而成，保证了植物纤维不受破坏，将营养成份的损失减少到最低。炒锅用的油，绝对使用纯正植物油，避免了人们长期食用动物油易造成高血脂、冠心病、脂肪肝的危害。独特厨房工艺，炒制锅底时，根据顾客的品味需要，单独上火精心炒制锅底，保证了锅底的鲜、香。各种味型的有效融合，保证了冷锅鱼“麻、辣、鲜、香、层次分明、不腥不燥、入口滑嫩、回味悠长”的特点。

Chengdu Sanjie hotpot Chain Co., Ltd. is a national catering chain enterprise with hotpot as the leading industry, integrating raw material production, food development, logistics distribution, vocational training, hotel management and management consulting. At present, the company has dozens of chain stores in Chengdu, Yibin, Guangyuan, Luzhou, Shuangliu, Kunming, Hubei, Beijing, etc., and Guangzhou and Shanghai stores are under preparation. According to different seasons, three ear hotpots are made of different ingredients of herbs and stir fried to meet the needs of human body. They are unique and unique in creating a fish head brand hotpot with characteristics, taste and style, creating a green and environmental protection hotpot that is different from other hotpots. Three ear hot pot "cold pot fish" inherits the ancestral secret recipe, inherits the traditional production process and flow operation, and is made by stir frying with more than 20 kinds of raw materials and a variety of fresh ingredients in a single pot. The raw materials of the bottom of the pot are all handmade, which ensures that the plant fiber will not be damaged, and reduces the loss of nutrients to the minimum. The oil used in frying pan is absolutely pure vegetable oil, which avoids the harm of high blood fat, coronary heart disease and fatty liver caused by people's long-term consumption of animal oil. Unique kitchen technology, when frying the bottom of the pot, according to the taste needs of the customers, separately stir fry the bottom carefully to ensure the freshness and fragrance of the bottom of the pot. The effective integration of various flavor types ensures the characteristics of cold pot fish, such as hemp, spicy, fresh, fragrant, well-organized, not fishy, not dry, smooth and tender in the mouth, and long aftertaste.

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