Cans of jiang siwa for tonga

The jar soup is a popular southern folk dish. It uses a special large-barrel tank, which can be set on fire, with an iron rack in it, and the cook puts a layer of a small-barrel can with soup on it, coded it, and then lights charcoal, so that the soup inside it can be cooked with the high temperature generated by charcoal fires。

It's about 1 or 3 meters tall, made of rough clay. At the bottom of the tank there was a round iron cylinder, which contained charcoal to set fire to. There are three layers of iron in the tank that can put in about 30 or so mini cans. The top of the tank is covered with an iron cap, which can be lifted at any time, and the charcoal canisters are carried out from the top with an iron clamp. The tin cans for soup are about 18 centimetres tall, about 20 centimetres in diameter, have a small handle and can hold the table with your hand, and there is a small cap on the can, with a small hole in it, to vent the extra heat when the soup is used. When the soup is purified, the raw materials must be purified and then added to the mini-bar cans, mixed with fresh water, covered with pure water, the jar code placed on the iron racks of the jars, the charcoal set on fire, and the soup must be removed for 8-12 hours. There's a wide range of materials for making tatter soup, including duck, beef, pork, seafood, bamboo, fungi, beans, vegetables

At present, with the rapid growth of the economy, the population's objectives are rising and food consumption perceptions are changing, food demands are increasing and the catering sector has flourished. The jar soup is a thousand years old. It evolves into a tatter snack, a can of fast food that inherits the result of the tatter soup nutrition care, and it is very much built up to become a hobby of white collars, fashioners and young people. Ishijia jiajiang siwa's jar of soup and soup combines the entire modern process with a "stupid" operating model based on the legacy. The operator does not need experience, does not need a professional cook, does not need a standard kitchen, does not have oil, eat fast, does 60 seconds to eat, is easy and fast, increases/increases a very high rate of turn-over, more than the other fast foods and earns more money than he does; works in a manner that makes the entourage of the entourages qualified, operates with a sense of happiness; works in small businesses, with little wisdom, low, fast, stupid operations, and is the owner of the shop, and works in a steady and steady manner."。