It has 15 years of teaching experience since it joined the chain brand of Xiaolongbao, and has six series and more than 50 varieties of training programs, including the world-famous Tianjin Goubuli, Jincheng Dagu Tangbao, Kaifeng Priority Building, Hangzhou Xiaolongbao, Shanghai Nanxiang, Shandong Dabao, Nanjing Guantang, etc. (It is mainly the inheritance of Lao Bu's family, which has its own unique process of special pork soup dumplings, Lao Bu's Yipin fresh meat buns, three fresh buns, frozen skin buns, wild vegetable buns, etc.) There are more than 50 varieties of pure vegetable, pure meat, meat and vegetable, beef, mutton, spicy, chicken sauce, soy sauce, quick frozen buns, which are suitable for the tastes of all over the country, with Dafa noodles There are many kinds of noodle making methods, such as instant noodles (no need to wake up at present), frozen noodles, dead noodles, hot noodles, color noodles, as well as various steamed bread, cake series, side dishes series, porridge series, soup series, alkali free vanadium fried dough sticks, dumplings, shaomai, wonton and local snacks for students to learn. In order to improve/increase the teaching quality, the courses are taught by the fourth generation inheritors of Lao Bujia, The teacher teaches you to adjust the flavor needed by different regions and different people. What the students learn is not a formula, but a concept, a ability, which enables them to use flexibly and prepare fillings suitable for local tastes. The company has a full-time research and development team, which has technical innovation every year. Old students can come back to learn for free with their graduation certificates, Lao Bu's aim is to help others improve their principles, so that every student who studies at Lao Bu's can learn real technology and make their entrepreneurial dreams come true!
The historical origin of soup dumplings joining
Steamed bun is a popular food loved by everyone in China. It has a history of more than 1700 years. Its long and strong food cultural connotation and flavor suitable for both north and south have become the representative of Chinese cuisine. It is also a collection of national classics, and has become the shining "business card" of Tianjin's diet.
The "soup filling dumplings" has a long history, more than 100 years ago. The founder, Mr. Bu Qingfeng, was born in Shandong Province in the 14th year of Guangxu's reign in the Qing Dynasty (1888), during the end of the Qing Dynasty. There were successive wars and chaos. In 1904, Shandong suffered an unprecedented drought, which made things worse for the already poor people. Bu Qingfeng, only 17 years old, was forced to survive. He begged all the way to the bank of Nanyun River in Tianjin Wei [Tianjin]. Due to cold and hunger, he fell ill in front of the "Liu's Steaming Shop" (Gou ignored the founder's friend who had studied in the shop for three years). He was taken in by the kind-hearted boss Mr. Liu and did some heavy work in his shop, such as carrying water, chopping firewood and burning fire. He never got involved in such handicrafts as dough mixing, stuffing mixing, and bun making. For two years, Bu Qingfeng's industrious, kind, and honest character was appreciated by Mr. Liu. Mr. Liu decided to cultivate this young man. Since then, Mr. Liu took Bu Qingfeng as his apprentice and began to teach Bu Qingfeng's handicraft of making buns and the Liu family's way of doing business. Two years later, Bu Qingfeng knelt down to worship his mentor and returned to his hometown Jinan, Shandong Province [Jinan] to develop his career with his mentor's teaching and exquisite craftsmanship.