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香飘四方引爆太原面食盛会山西太原的羊汤大王鲍晋飞,凭借着口味有特色。服务到位,培训见真功的经营理念,精做一碗羊杂割。飘香的美味,特色的食品,为这道传统名吃羊杂割缔造出声名远播的千里美誉。为了在风起云涌的行业竞争中站稳脚跟,鲍晋飞不断地吸取先进技术．完善制作工艺,来充盈羊汤的特色含量。羊杂割的独特之处就在于原汤的口味,而原汤的调配方法恰恰体现的是配制这碗羊杂割的精髓工艺,鲍晋飞的原汤配制十分讲究,它不但用羊杂、羊骨为原料,同时还添加一定比例的鸡架作为辅助原料熬汤,两者相互融合,在去除了膻味的基础上,还保留了羊杂割的自然鲜香。
Xiangpiao Quartet detonated Taiyuan Pasta Festival Taiyuan, Shanxi sheep king Bao Jinfei, with its own unique flavor. Services in place, see the TRAIN training business philosophy, fine bowl of sheep miscellaneous division. Fragrance of the delicious, unique foods, for this tradition of eating sheep miscellaneous cut to create a reputation of miles and miles. In order to gain a foothold in the turbulent competition in the industry, Bao Jinfei constantly draw on advanced technology. Improve the production process, to fill the characteristics of sheep soup content. The uniqueness of the sheep miscellaneous cut lies in the taste of the original soup, and the allocation of the original soup precisely reflects the preparation of the bowl of the mow of the essence of craft, Bao Jinfei the preparation of the original soup is very particular, it not only with sheep, sheep as raw material, At the same time also add a certain percentage of chicken frame as auxiliary raw soup, the two fusion with each other, in addition to smell on the basis of the smell, but also retained the natural flavor of the sheep miscellaneous cut.