干梭凉面,专为PK传统而来。每一个细节,都进行了钻牛角尖式、抽丝剥茧般的创新突破。从选材到制作工艺,从口感到味蕾刺激,以及一些独创性食材的加入,使传统凉面脱胎换骨般蜕变一新。在中国,饮食行业的创新相对滞后,越是老店创新性越差,为什么?一是终日沉浸在不断的客流中早已乐不思创,二是顾客吃惯的味道,不敢轻易改变。这种保守与守旧,为后来者新生代创造了天赐良机。干梭凉面,最大的优势在于,不需现场生火烧水煮制。从家作好成品到卖场调味出售即可。甚至于都不需要店铺门面,即使要,也是非常小,哪怕是街边一个过道上搭 Dry stick noodles, specifically for PK tradition. In every detail, we have made a breakthrough innovation in the style of cows and horns. From selection to production process, from taste to taste bud stimulation, as well as the addition of some original ingredients to make the traditional cold noodles reborn as a new transformation. In China, the innovation in the food industry is lagging behind. The more innovative the old is, the worse it is. Why? The first is that it is long ago immersed in constant passenger flow, and the second is that customers are used to taste and are not easily changed. This conservative and old-fashioned, created a godsend for the later generation of new generation. Dry stick cold noodles, the biggest advantage is that there is no need for on-site cooking boil. Good finished products from home to the market seasoning can be sold. Even do not need shop facade, even if it is, is very small, even if the street is a passage on the ride