Tel: 13632483270 Wang Address: Guangzhou Baiyun District Jiahewanggang Jixian Road subway station No. 280 (Jixian Road Trust-Mart supermarket opposite) Cantonese cuisine brine produced mainly include: "white brine" "Normal brine" "fine brine (ie chicken water) "" Chaozhou brine "," crispy pigeon brine "and" fire rising moon juice "and many brine. Early eighties, the chefs mostly based on the "general brine" and "refined brine (chicken water)," the traditional fixed recipe to produce all varieties of Cantonese brine and brine produced material used mostly spices herbs, water or soy sauce, the lack of meat and umami taste salty places great focus on large sweet, tastes change as people such products gradually from Gourmet recipes are welcome; into the 1990s, along with Cantonese deepening of exchanges on the outside eating and Chinese people's spending capacity is increased, making the brine has a qualitative change in the materials; case with chefs and the spirit of reform in the emerging "Chaozhou brine" in efforts to introduce "top boil soup" concept, "Chaozhou brine" and adding fresh chicken, big bone, and other flavor ingredients; makes the "new breed" of brine varieties not only with the flavor of the herbs aroma, flavor and meat also increased, so that diners after eating tooth clip fragrant. In this concept of reform under the guidance of brine are all carried out a reform; in their original color does not change the premise, also joined the brine can increase the flavor and meaty raw materials, and changes in taste traditional large areas sweet and salty tastes great to thick but not salty for the guidelines, so that the original brine recipe to freshmen, to last forever. Headquarters to provide learning Chaozhou brine production methods, tuition 1680 yuan!