Gansu Xinglong Lanzhou Beef Noodle Vocational Training School was formerly the Lanzhou Culinary Association Beef Noodle Training Center. It currently owns three training institutions: Gansu Xinglong Lanzhou Beef Noodle Vocational Training School and Jinweide China Lanzhou Beef Noodle Professional Manager Training Center. It was founded in 2016 by Liang Shunjian, a Chinese cooking master, an outstanding contributor to Lanzhou's catering, a leader of Lanzhou's golden blue-collar industry, and the editor-in-chief of Lanzhou Beef Ramen's first technology-focused "Lanzhou Beef Ramen Collection". Currently, there are thousands of graduates from all over the world. It is a professional institution in China that systematically trains Lanzhou beef noodles in a complete set of techniques. It is currently the Lanzhou Culinary Technology Association beef noodles training base with the longest professional teaching time and the best teaching staff in the country. It is divided into intermediate classes and advanced classes and recruits students nationwide. In order to ensure the quality of teaching Enrollment is limited. The center signs a training agreement with students and promises a full refund if they fail to learn a full set of skills, guaranteed job assignments after graduation, free lifelong employment, support for entrepreneurship and technical consulting services. The school has a strong teaching staff. It is edited by the "Lanzhou Beef Ramen Collection", a technical monograph on the history of Lanzhou Beef Ramen. He represented Lanzhou, China, and went to Japan twice in 2011 and 2015 to serve as the cultural and technical exchange ambassador for Lanzhou Beef Ramen. In 2015, he represented the All-China Federation of Trade Unions in Xiamen. Mr. Liang Shunjian, who participated in the live performance of the Cross-Strait Staff Forum and made Lanzhou Beef Ramen, personally taught. There are many judges from the China Lanzhou Beef Ramen Evaluation Committee and Lanzhou Beef Ramen experts who teach. The center provides professional and systematic training on Lanzhou Beef Ramen series varieties, with a semester of one month (school Study days, noodle shop internship days), adopt the method of appointment registration and notification of admission. In order to ensure the quality of teaching, a teaching method of lenient entry and strict exit is adopted. After passing the examination, the national intermediate pastry chef "Lanzhou Beef Ramen Professional" technical qualification will be issued. Certificate. The training content includes: the most critical soup ingredients in the Lanzhou beef ramen cooking process, soup making, beef cooking, soup mixing techniques, noodle mixing, use of fluffy ash and new green ramen noodles, and frying chili oil. Lanzhou beef noodles, sauerkraut beef noodles, braised beef noodles, vegetable nutritious noodles, Lanzhou cold noodles, Lanzhou fried noodles, Lanzhou braised noodles, Lanzhou saozi noodles, fried soybean noodles, Lanzhou slurry noodles and other noodles drawing, cooking technology and store operation and management . Teach the making techniques of twelve kinds of side dishes for free. Since its inception, the course has been successfully held for many times, training a large number of qualified Lanzhou ramen chefs, and nearly % of the students have successfully opened stores across the country, making outstanding contributions to the healthy development of Lanzhou beef ramen.
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Gansu Xinglong Lanzhou Beef Noodle Vocational Training School was formerly the Lanzhou Culinary Association Beef Noodle Training Center. It currently owns three training institutions: Gansu Xinglong Lanzhou Beef Noodle Vocational Training School and Jinweide China Lanzhou Beef Noodle Professional Manager Training Center. It was founded in 2016 by Liang Shunjian, a Chinese cooking master, an outstanding contributor to Lanzhou's catering, a leader of Lanzhou's golden blue-collar industry, and the editor-in-chief of Lanzhou Beef Ramen's first technology-focused "Lanzhou Beef Ramen Collection". Currently, there are thousands of graduates from all over the world. It is a professional institution in China that systematically trains Lanzhou beef noodles in a complete set of techniques. It is currently the Lanzhou Culinary Technology Association beef noodles training base with the longest professional teaching time and the best teaching staff in the country. It is divided into intermediate classes and advanced classes and recruits students nationwide. In order to ensure the quality of teaching Enrollment is limited. The center signs a training agreement with students and promises a full refund if they fail to learn a full set of skills, guaranteed job assignments after graduation, free lifelong employment, support for entrepreneurship and technical consulting services. The school has a strong teaching staff. It is edited by the "Lanzhou Beef Ramen Collection", a technical monograph on the history of Lanzhou Beef Ramen. He represented Lanzhou, China, and went to Japan twice in 2011 and 2015 to serve as the cultural and technical exchange ambassador for Lanzhou Beef Ramen. In 2015, he represented the All-China Federation of Trade Unions in Xiamen. Mr. Liang Shunjian, who participated in the live performance of the Cross-Strait Staff Forum and made Lanzhou Beef Ramen, personally taught. There are many judges from the China Lanzhou Beef Ramen Evaluation Committee and Lanzhou Beef Ramen experts who teach. The center provides professional and systematic training on Lanzhou Beef Ramen series varieties, with a semester of one month (school Study days, noodle shop internship days), adopt the method of appointment registration and notification of admission. In order to ensure the quality of teaching, a teaching method of lenient entry and strict exit is adopted. After passing the examination, the national intermediate pastry chef "Lanzhou Beef Ramen Professional" technical qualification will be issued. Certificate. The training content includes: the most critical soup ingredients in the Lanzhou beef ramen cooking process, soup making, beef cooking, soup mixing techniques, noodle mixing, use of fluffy ash and new green ramen noodles, and frying chili oil. Lanzhou beef noodles, sauerkraut beef noodles, braised beef noodles, vegetable nutritious noodles, Lanzhou cold noodles, Lanzhou fried noodles, Lanzhou braised noodles, Lanzhou saozi noodles, fried soybean noodles, Lanzhou slurry noodles and other noodles drawing, cooking technology and store operation and management . Teach the making techniques of twelve kinds of side dishes for free. Since its inception, the course has been successfully held for many times, training a large number of qualified Lanzhou ramen chefs, and nearly % of the students have successfully opened stores across the country, making outstanding contributions to the healthy development of Lanzhou beef ramen.