1. The products meet the current and future consumption concept and demand. The decoration design adopts the concept of unified store design, light decoration and heavy decoration.

2、以打造時尚中高端產品為目標，由于業務發展和企業提升的需要，宣傳推廣的力度將越來越大，特別是作為公司業務發展的招商加盟業務，將持續宣傳推廣，為各地加盟商的業務成長提供有力支持。

2. With the goal of creating fashionable medium and high-end products, due to the needs of business development and brand promotion, the publicity and promotion will be more and more intense, especially the investment promotion and franchise business, which is the focus of the company's business development, will continue to promote and provide strong support for the business growth of franchisees everywhere.

3、產品優勢，產品系列全，每一種原物料都由廠家真供，省了中間節，使其達到了成本相對較低的目標。

3. Product advantages, a full range of products, each kind of raw materials are really supplied by the manufacturer, saving the middle section, so as to achieve the goal of relatively low cost.

4、保障每個門店物料及時供應的同時又保障了統一質量。做豆腐腦的6大訣竅：

4. Ensure the timely supply of materials in each store and ensure the unified quality at the same time. 6 tips for making bean curd:

訣竅一：做豆腐腦時所用的黃豆一定要完全浸泡好，冬天一定要浸泡15個小時，而且不可以用熱水泡，這樣就可以使黃豆中的營養完全和水結合在一起！

Tip 1: the soybeans used in making tofu brain must be completely soaked. They must be soaked for 15 hours in winter, and they can't be soaked in hot water, so that the nutrition in soybeans can be completely combined with water!

訣竅二：做豆腐腦時，1000ml的豆漿對應2.5克的內脂，內脂不可以多也不可少，內脂放多了就會導致豆腐腦喝著發酸發苦，內脂放少了就會導致豆腐腦不成形。胡師傅建議大家每次煮豆漿時，記住鍋中豆漿開始處于鍋中的什么位置，如果低于這個位置，可以加適量水，使豆漿一直保持在這個高度范圍內。

Trick 2: when making tofu brain, 1000ml of soybean milk corresponds to 2.5G of internal fat. The internal fat can't be more or less. If you put more internal fat, the tofu brain will be sour and bitter, and if you put less internal fat, the tofu brain will not take shape. Master Hu suggested that everyone should remember the position of soybean milk in the pot when cooking soybean milk every time. If it is lower than this position, you can add an appropriate amount of water to keep the soybean milk within this height range.

訣竅三：豆漿煮開后還需要在小火煮2分鐘，因為煮開的豆漿中還含有少量的皂素、胰蛋白酶抑制物等物質，只有將豆漿煮開后繼續煮2分鐘才能將它們完全溶解掉。

Trick 3: soymilk needs to be boiled over low heat for 2 minutes after boiling, because the boiled soymilk also contains a small amount of saponin, trypsin inhibitor and other substances. They can be completely dissolved only after boiling soymilk for 2 minutes.

訣竅四：豆漿煮開后不可以直接將內脂放入到豆漿中，需要將豆漿放到85-90攝氏度再放內脂水，這樣能使做出來豆腐腦更嫩滑爽口！

Tip 4: after the soymilk is boiled, you can't directly put the internal fat into the soymilk. You need to put the soymilk at 85-90 ℃ and then put the internal fat water, which can make the tofu brain more tender, smooth and refreshing!

訣竅五：內脂水沿著鍋邊放入豆漿中，然后慢慢的攪拌一圈即可，堅決不可以快速的攪拌，因為內脂會很快就會使豆漿中凝結。

Tip 5: put the internal fat water into soybean milk along the edge of the pot, and then stir it slowly for one circle. It is firmly not allowed to stir it quickly, because the internal fat will soon coagulate in soybean milk.

訣竅六：內脂放入到豆漿中攪拌均勻后，需要立即蓋上鍋蓋，耐心等待20分鐘豆腐腦就成型了，中途不可以揭開鍋蓋，會使豆漿的熱氣流失掉，導致豆腐腦不成型！

Tip 6: after the internal fat is put into the soybean milk and stirred evenly, you need to cover the pot cover immediately and wait patiently for 20 minutes. The tofu brain will take shape. You can't open the pot cover halfway, which will drain the hot air of the soybean milk and lead to the non formation of the tofu brain!