尹猪脚品牌怎么样 申请店铺
梁山柚香飘万里，更有卤菜进万家。
自梁平“张鸭子”红遍西南大地，创造出卤菜奇迹，为梁平增色不少。继后“谢鸭子”“胡鸭子”相继推出特色配方卤菜，满足着不同卤菜爱好者的口味，使梁平大街小巷笼罩在一片卤香之中。在一片与鸭共舞的歌舞升平中，梁平“卤菜之都”美名也开始远播四方。提起梁平，除了那金黄的柚子使人赞不绝口，就是那香喷喷的卤菜让人垂涎欲滴！
尹猪脚是梁平县大河坝尹德辉老先生67岁高龄才开门献艺的。回首三十年前，梁平卤鸭创业时租赁尹家房屋开店。那是一个没有太大秘密的年代，正值中年好学的老尹便经常向其请教学习卤艺技术。几年后此店生意如日中天红遍大江南北，遂迁自建店面经营。而下岗的老尹迫于生计，也做起了卤菜餐饮生意，并在当时名声大 振。好景不长，饭店遭受各种事故，无心经营便转向改行。三十年后的今天，当梁平享受“卤菜之都”的荣誉时，老尹已是满头银发。每每回首那卤菜餐饮的时代，都不免流露出兴奋激情的眼神，因为那是他一生中做菜颇成功的时代。“尹家卤菜”“酸菜鱼”可谓梁平万州无人不知晓。
今尹老先生又将他三十年积累的受益，奉献给所有卤菜饮食爱好吃货们。并在六十岁时南下广州学习盐焗手艺，乘舟武汉请教绝味秘方，再配以梁平几十年的传统卤法，使手艺在原来的基础上有了更大的提升，也更多的丰富了消费者的口味。
Liangshan pomelo is fragrant, and there are more stewed vegetables in thousands of homes. Since Liang Ping's "Zhang duck" has been popular in the southwest, it has created a miracle of stewed vegetables and added a lot of color to Liang Ping. After that, "Xie duck" and "Hu duck" successively launched the special formula of brine, which satisfied the taste of different brine lovers, and enveloped the streets and alleys of Liangping in a piece of brine. In a dance with ducks, Liang Ping's reputation as "the capital of pickles" began to spread far and wide. Mention Liang Ping, in addition to the golden grapefruit people praise, is that delicious pickles make people salivate! Yin Zhujiao was a 67 year old Mr. Yin Dehui from Daheba, Liangping County, who opened the door to perform. Looking back 30 years ago, Liang Ping rented Yin's house to open a shop when he started his business. It was a time when there was no big secret. Yin, who was middle-aged and eager to learn, often asked him to learn the halogen technology. A few years later, the business of this shop was booming in the north and south of the river, so it moved to build its own shop. But the laid-off old Yin was forced to make a living, and also started a pickle catering business, and at that time, his reputation was greatly improved. In a short time, the hotel suffered all kinds of accidents, so it changed its business without intention. Thirty years later, when Liang Ping enjoyed the honor of "the capital of pickles", the old Yin was already full of silver hair. Every time I look back on the era of pickled food and beverage, I can't help but show my excited and passionate eyes, because it was a very successful era in his life. "Yin's Stewed vegetables" and "pickled fish" are unknown in Wanzhou, Liangping. Now Mr. Yin has contributed the benefits he has accumulated for 30 years to all the pickled food lovers. When I was 60 years old, I went south to Guangzhou to learn the salt baking technology. I took a boat to Wuhan to ask for the secret recipe of Juewei, and then I used Liang Ping's decades old traditional bittern method to improve the technology on the original basis and enrich the taste of consumers.
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