I m going to join, but I don t know who is the real California Beef Noodle King 5

The development and growth of an enterprise requires practical persuasion, and we also hope that franchisees across the country will make a decision after carefully comparing their tastes, food quality, training system, training personnel quality, and the survival of franchisees. Our company also hopes to serve individuals and units who are determined to become the king of beef noodles in California, USA.

At the same time, since the establishment of our company, we have always taken fair trade as the core of our business. Whether it is on or other, we have never carried out the so-called slander, slander, slander or slander of any company, and hope that some units and individuals will respect the interests of our company and stop their unwarranted remarks, if we still take untrue remarks to attack and slander our company, our company will file a lawsuit with the court in accordance with the law, and make the greatest compensation for all legal liabilities and our company's reputation and economic damage.

Our company hereby promises to franchisees across the country:

If there is a legal dispute due to the name trademark and legal authorization issues of "California Beef Noodle King", our company will refund all the franchisee fees and compensate the franchisee for related investments and losses. Our company can sign a judicial notarization contract.

California beef noodle king catering technology chain ****.

Total**Jinan Xingyu catering technical services****.

Understand clearly before joining.

Franchise process.

1. Consult to join the matter.

2. Visit the headquarters.

3. Visit the directly operated store.

4. Read the detailed information provided by the company.

5. Project negotiation, communication of various details of joining and opening a store.

6. Sign a formal franchise contract.

7. The headquarters provides professional decoration design and guides the decoration construction of the store.

8. The headquarters assists the franchise store to complete the equipment ordering, installation and commissioning.

Under normal circumstances, brands are divided into investment funds according to regions, and the cost of each city is different. If consumption is low in small towns, investment will naturally be low. Therefore, it is best to call the California beef noodle king** to consult.

First, the fee to join the charge.

1.Franchise fee: 80,000 yuan.

2.Guarantee fee: 50,000 RMB.

3.Goodwill Fee: Monthly Operating Fee5.

Second, the initial investment of joining.

According to the size of the business area, the investment of the franchisee is about 500,000 yuan.

Very tasty, and**moderate. But the side dishes are a bit less. There is one in Wudaokou. In short, you can see the brand of "California Beef Noodle King" in many places. I go to eat a lot. It seems that the name has been changed to "Mr. Lee" now.

Details: Ingredients: 30 kg of flour, 10 kg of beef Ingredients: 3 kg of beef liver, 10 kg of white radish Seasoning:

7 taels of pepper, 1 tael of grass fruit, 5 taels of cinnamon, 1 tael of ginger peel, 3 catties of clear oil, 3 points of monosodium glutamate, 1 kg of salt, 4 catties of soy sauce, 3 coins of pepper, Xianglai, garlic sprouts, chopped green onions, half a catty each, 7 taels of gray water, and spicy oil. How to make it for the food street: 1. Wash the beef and bones with water, then soak them in water for four hours (blood water is left for another purpose), put the beef and bones into a pot of warm water, skim off the foam when they are about to open, add 4 taels of salt, 5 yuan of grass fruit, 5 yuan of ginger peel and 2 yuan of peppercorns, wrap it in gauze into a seasoning bag and wash it with water, and then put it in the pot, simmer it for five hours on low heat, and cut it into dices of 1 cm square after it cools slightly.

2. Cut the beef liver into small pieces and put it in another pot after cooking, then clarify and set aside. Cinnamon seeds, peppercorns, grass fruits, ginger peels are stir-fried and dried over a warm fire and milled into powder, and radishes are washed and cut into slices and cooked. Cut the garlic sprouts, chopped green onions, and cut the small sections of the fragrant lai and set aside.

3. Skim off the oil slick of the broth, pour the blood water of the soaked meat into the boiling broth pot, after it is opened, the skimming foam is clarified, add various seasoning powders, and then pour a little water into the clear beef liver soup, boil to remove the foam, and then add salt, pepper, monosodium glutamate, cooked radish slices and skimmed oil slick. 4. Add 30 kilograms of flour and 18 kilograms of water to roll out the dough, then knead and evenly, use 7 taels of gray water (if the gray water is soluble, add less, and add more gray water) pry and knead well. Wipe the oil on the case, knead the noodles into strips, knead them into strips weighing five taels, cover them with wet strip cloth, and then according to everyone's hobby of good food, respectively, pull them into large widths, leek leaves, two thin, mustard linder (triangular strips) and other shapes of noodles in the pot, after the noodles are cooked, they are scooped into the bowl, and the appropriate amount of beef broth, radish, diced meat, and oil slick is poured on the noodles.

And add an appropriate amount of serais, garlic sprouts, chopped green onion and spicy seed oil to everyone's taste. California Beef Noodle King features: The broth is clear and delicious, the noodles are soft and flavorful, and the nutrition is rich and affordable.

Generally! Personally, I don't think it's as delicious as Lanzhou ramen.

It's not delicious, I don't like it anyway.

Here's how:

1.Ingredients: 500 grams of beef, 250 grams of potatoes, 250 grams of carrots, 50 grams of coriander, 1000 grams of handmade noodles.

2.Condiments: green onions, ginger, Sichuan peppercorns, seasonings, soy sauce, vinegar

Monosodium glutamate, sesame oil.

3.How to make it:

Cut the beef into 4 cm cubes.

Split the green onion from the middle and cut into sections, slice the ginger and loosen it and set aside.

Sichuan peppercorns are placed in Weibao (a small perforated zygote made of stainless steel).

Put the beef cubes, green onions, ginger, spices, and peppercorns into the pressure cooker, add a little soy sauce, an appropriate amount of salt, add water to spread over the meat, cover the pressure valve, ignite the fire, and simmer on low heat for about an hour.

Peel the potatoes and carrots and cut them into small cubes 2 cm long and 1 cm wide, and put them in a casserole.

Add the stewed beef and broth to the casserole and simmer until the potatoes and carrots are soft.

The beef marinade is complete.

Remove the yellow leaves from the coriander, remove the roots, wash them, and cut them into 2 cm long pieces.

Take a small bowl, add an appropriate amount of soy sauce and vinegar (subject to personal taste), add a little monosodium glutamate and sesame oil, and stir well.

Cook handmade noodles according to the home-style method, and after the water boils, you can beat cold water once. After the noodles are cooked, put them into a basin with warm water and tighten them tightly.

Pick the noodles into a bowl, scoop the beef marinade, sprinkle with coriander, pour a small amount of soy sauce and vinegar, and serve.

This improved beef noodle sauce is thick and fragrant. After your family has had a full meal, you'll remember two names: China's Great Northwest! California in the United States!

In the mid-80s, Mr. Li, a Chinese from California, closed his restaurant in the United States and returned to China to set up a restaurant, and the first California beef noodle restaurant opened at the mouth of an alley on Dongsi West Street in Beijing. At that time, it was a joint venture, and the boss's daughter was still settling accounts at the counter. Later, in the mid-nineties, because his family's business was good, the beef was enough, and there were many counterfeits.

After more than 10 years of this joint venture, the deadline has reached and the family has separated. The Chinese side is still called the California Beef Noodle King, and the American side, that is, the Chinese Americans, is called Mr. Li's California Beef Noodle King, which is the old man with the red signboard.