The fermentation process enhances the raw taste of the food, so that the mix and the mix are mutually reinforcing and multiply the taste. In the case of low-salt, low-sort, low-sorture vegetable oils, you can find a way to improve/enhance the taste of the original food, so as to provide you with a truly healthy and delicious diet。

The “colour, scent, smell, shape” of the “magazine” is built on a pedigree process to enhance the original taste of the food, so that the mix of the ingredients is mutually reinforcing and peaceful. The use of raw materials with low-salt, low-sorture and appropriate amounts of vegetable oil is sanitary, non-hazardous, improved/enhanced, and the supply to consumers of truly healthy and delicious velvet foods, which is called “the only fragrances in the world”。

Behind the success of wang yu, there have been years of unknown efforts and cultural accumulations, and the legacy of the classic process has been in the process of perturbing. Wangwanko has been focusing on food nutrition and healthy and delicious research, focusing on green without harm, promoting green development, actively exploring and introducing advanced concepts of catering management, respecting the interests and health of consumers, focusing on the service concept of “consumer satisfaction + skill = hard work for consumers”, so that every consumer can feel the charm of food while tastein' a warm bun。

Brand story

It's been a long time. In the era of the pilgrimages, which had just been carried out by a professional, students travelled to luoyang, then the capital。

There's a big station on the side of the water, where most of the school children rest. As a result of the avalanche, the students were already hungry, and at the same time came a fragrance of the heart of the people, so they came to an unnamed bun store in the direction of settling their horses. The fragrance of the fragrances and the watery buns have long forgotten the exhaustion of the body and have suddenly eaten away. After having had enough to drink, some people asked the store why the bag was so delicious, and the store answered that, apart from its own unique material, the fermented face he used had been passed on by his ancestors, and it was only then that the students had learned。

On their way back to kyokocau, the school children went back to the village and asked the shopkeepers for a way to make the buns so delicious that they could eat later, but the shopkeeper kept quiet. Then they went back to their homes after what they had sought, but they left behind a worthy son. The student worked in the bungalow for three years to get the recipe. The store was then moved by his diligent and persistent behaviour. The student, who had no money, then made a great deal of money on the bun, becoming a master of a generation of buns, and a student as a bun, who later called it a big bun。

The fragrance of the fermentation of the fermentation technique makes the fermentation of the fermentation more flexible and flexible. In recent years, the descendants of the multi-value dynamic buns have gathered together and, while discussing the secret formula, have made it more elaborate and improved, and the mushy buns have been given a more spiritual pen。