One side drives a city Chongqing small noodle industry chain to take shape

"Come a small bowl of noodles, no more vegetables, no more noodles", "Come a bowl of beef noodles, noodles and hard spots add some chopped green onion"... This sound floats in the streets of Chongqing City every day. Pasta was originally the staple food of the northerners. The south is good at rice. There is never a southern city like Chongqing. You can use a bowl of noodles as a staple food. Chongqing facets have been popular all over the country since 2013. Today, with "mass entrepreneurship and innovation", countless people turn their attention to the small-facet industry in Chongqing. Many resources are gathered in Chongqing's small noodles to help Chongqing's small noodle industry continue to innovate and upgrade.

How to develop orderly in Chongqing Xiaobian

According to the reporter's investigation, there are tens of thousands of Chongqing small noodle restaurants in Chongqing, and the related industry chain employs more than 100,000 people, with an annual output value of several hundred billion yuan. In the whole country, Chongqing Xiaobian has covered all the first- and second-tier cities, and the market has covered more than half of the county-level cities. Chongqing Xiaobian has spread all over the country in just three years, and the market has begun to take shape. Some companies are developing abroad. market.

According to Zhang Shoujiang, president of the Chongqing Small Face Association, although Chongqing Xiaobian has a deep cultural heritage, the face of the industry is relatively low, and the surface prosperity and disorderly competition of the industry and blind follow-up are becoming more and more serious. After Chongqing Xiaobian walked out of Chongqing, due to the subjective and objective factors of practitioners, most of Chongqing's small noodles have changed and changed their taste. This is undoubtedly a huge injury to the "golden" signboard of Chongqing Xiaobian. The inefficient and disorderly rapid growth of the small noodle industry in Chongqing will bring about food safety issues, industry supervision and management issues, quality of employees, and mismatch of pollution-free raw materials and materials base construction for the government and society. The problem will also affect the innovative development process of Chongqing Xiaobian, affecting the construction speed of small-scale and branded Chongqing. How to develop the small face of Chongqing is a topic that is placed in front of every small face.

In the high-speed development stage of Chongqing Xiaomian, the Chongqing Small Face Industry Summit Forum was held to study and explore the standardization construction of Chongqing small noodles, which has extremely far-reaching practical significance. From the upstream small noodles, raw materials, condiments, to the mid-stream small-face training institutions, small-face franchise agencies, to the downstream Chongqing small noodle restaurant, the "standardization" system is to solve the healthy and orderly development of this industry. The key is also an effective way to promote the industry to become bigger and stronger. Since its establishment, Chongqing Xiaomian Association has been committed to guiding and promoting the development of the entire Chongqing small noodle industry in a healthy and sustainable direction, and has won strong support from relevant departments of the city, county and district, especially in the leadership of the Chongqing Municipal Organization of Civil Affairs. Under the support of the directly under the working committee of the Chongqing Municipal Committee of the China Democratic League, Chongqing Food Arts Tianxia Catering Management Co., Ltd. initiated and participated in the hosting. The second China Chongqing Small Face Standardization Summit Forum 2016 once again reached the historical front. It aims to improve the image of Chongqing's small noodles, integrate small-faceted resources, innovate Chongqing's small noodles, and promote the sustainable and healthy development of Chongqing's small noodle industry. With the "Chongqing Small Face Standardization" as the engine, it gathers positive energy, leads the positive direction, and makes Chongqing taste. Take root across the country and go global.

Grasping the key to the ingredients base

Experts pointed out that the establishment of a small noodle food base, through the unique food base to achieve one-stop procurement of raw materials for small noodles, reduce circulation, and create Chongqing Xiaobian raw and auxiliary materials for online and offline, domestic and foreign, domestic and foreign. Consistently, it provides a good development space for the development of Chongqing small noodle industry. The base will be an important base for the future upgrade of Chongqing small noodles.

In the face of consumption upgrades, natural ingredients are the inevitable path for Chongqing's small noodles in the future, leading the small face to the global high standards, making the natural trend a major selling point for Chongqing's small noodles. Sichuan Flavor Shijia Food Co., Ltd. is an innovative enterprise specializing in the provision of customized services for pepper deep processing products for catering enterprises. It has been adhering to the production concept and technology of “returning traditional taste with modern technology”. The company is an advanced, professional and safe chili product. Processing companies, regardless of Chongqing's demand for color price, hotness and fragrance, can be realized. Bacterial bone fresh is one of the natural seasonings, which reflects the use of Yunnan seasonings for Chongqing small noodles, and more memories of the consumption of small faces of ordinary people. The fresh bone of the mushroom bone reflects the natural trend. The reason for the difference between MSG, chicken essence and chicken powder is the natural flavor. It is another upgrade of the compound seasoning to meet the development direction of consumers' more delicious, healthy and nutritious. Yuhua Sesame Oil is also a major feature of the scent of sesame in Chongqing. It has become the killer of some Chongqing noodle masters. It has been repeatedly recognized by consumers and repeated consumption. The natural flavor of the food is already in Chongqing. Pepper upgrade. Zhengzhou Xuemailong Food & Spice Co., Ltd. specializes in the production of a series of natural spices, which has become the choice of Chongqing small noodle flavor. From the professional point of view, the products have achieved the same standard and different tastes, using advanced technologies such as supercritical extraction and molecular distillation. Craftsmanship, making natural spices to upgrade Chongqing noodles. Beijing Jinyu has been focusing on the development of chefs' soup for many years. Jinyu uses the existing scientific research conditions to professionally customize Chongqing Xiaobian special soup to start from the demand of consumers and pursue the perfect noodle flavor.

Characteristic raw materials are the magic weapon for future small noodles, such as hydrochloric acid dish in Chongqing Jiangjin, Zigong well salt, Guizhou bell pepper, slow release flavored meat powder, characteristic wood ginger, sour grass, rain flower sesame oil, thatch extract, black pepper Spices, Feizu Hydrochloride, Zizhong Winter Vegetables, Nanchong Pickles, Fuling Mustard, Kitchen Officials, Natural Chili Flavors, Flavored Radish, Pingwu Walnut, Bone Marrow Extract, Qingchuan Wild Mushroom, Fresh Pepper Sauce, Onion Sauce, Pork ribs soup, mixed vegetables, Jerusalem artichoke sauce, tomato sauce, mushroom bone, mushroom sauce, Jiazeyuanchuan powder, sorghum sauce, curry sauce, satay sauce, halogen material, Chongqing small noodle oil chili, Chongqing noodles Toppings, healthy multi-color Chongqing noodles special noodles, etc., the characteristics of tens of thousands of raw materials and their ingredients are the inevitable development of Chongqing facets in the future.

The quality of various seasonings and ingredients must be reflected through the use, rational application, scientific and can withstand the test and test of consumers and competitors. The recently established Chongqing Small Face Expert Committee will guide how to use good ingredients. And seasoning, so that everyone can rest assured, peace of mind, and have a basis for the small noodles they eat. Through the formation of a team of experts, we will continue to practice the inevitability of deliciousness, realize naturalization and specialization, and lay the foundation for the future development of the Chongqing small noodle brand.

Training benchmarking, joining standardization

Some experts believe that in order to continue the development and healthy growth of Chongqing's small noodles, training can not be joined as a fire pit. Through basic training, humanized training will be realized, and the students with positive energy will play the essence of Chongqing facet. The master will practice in the door. The benchmarking is to build high-quality talents as the benchmark for Chongqing facets, especially some students. The character is the key to deepening the potential. Benchmarking training lies in standardization. Any student can achieve the same Chongqing noodle through training. They can realize uniform foods such as noodles, broth, toppings and side dishes, and can realize Chongqing noodles without being affected by time and space personnel. Standardized operation. The benchmark of training is also to achieve personalized service, providing God-like personalized service for different customers in the process of eating noodles, not only the taste of small noodles, but also some services related to small noodles but related to small noodles. You can also give full play to your personal charm, develop your personal strengths, and cultivate forward-looking Chongqing facets.

How to regulate Chongqing Xiaobian to join? Hu Yingchao, chairman of Chongqing Youda Food Co., Ltd., said that it is necessary to “do public health, build a conscience enterprise, and provide food for peace of mind”; bear the responsibility of ending the mutual harm mode in the food industry and letting Chinese food enter a safe mode. After more than two years of hard work, the company launched the Guzhou Wancheng series of more than 40 products and the first experience flagship store in Chongqing Xiaobian Industry, which enhanced the cultural connotation and technology content of Chongqing Xiaobian, and made production and operation stores. The innovation of the model has injected new ideas, connotations and vitality into Chongqing Xiaobian. For Chongqing Xiaomian to get rid of the small store operation, the small troubles and lack of competitiveness have taken a new road. Among them, Laowan County miso noodles, with its strong taste and delicious flavor, are highly sought after throughout Chongqing and the whole country, representing the authentic Sichuan flavor.

For Chongqing Xiaobian, it is difficult to continuously meet the market demand. Experts said that it is necessary to continuously upgrade the franchise stores according to the needs of consumers, so that franchisees can stand on the ground, and they must also lock in the needs of customers, so as to satisfy new customers. Serve according to customer needs. The success of most successful Chongqing facets is to continuously upgrade Chongqing facets. Chongqing small noodle students can't be a whim, but they are constantly using new ingredients and spices according to the dynamics of consumer demand. The entrepreneurial practice after the master is introduced into the door is all used in personal behavior. Only a long-term entrepreneurship can be based on the industry, and must not be short-lived. .

Standardize to improve the quality and image of facets

The small noodle industry in Chongqing has developed rapidly, with an annual output value of nearly 10 billion yuan. However, the Chongqing small noodle brand that has achieved standardization has not yet been born. In some areas, Chongqing small noodle homogenization competition, Chongqing small noodle business disorder. Whether Chongqing Xiaomian should take the road of standardization is quite controversial. For this reason, as a seasoning industry senior Chengdu Leke Food Technology Development Co., Ltd. Sibo believes that the facets, soup base, side dishes, oil peppers of Chongqing small noodles The standardization of garlic water, and the diversification of noodles by enzyme biotechnology and pre-cooking production. The taste is standardized on the basis of the standardization of noodle soup to standardize. Process brings more delicious enjoyment.

Sibo believes that the first thing that needs to be solved is the standardization of noodles. At present, most of Chongqing's small noodles do not solve the standardization of noodles, which means that after the noodles are cooked, more Chongqing noodles are not good for controlling the taste of small noodles. Even the small facets with good business are the same. The standardization of the facets is to let the facets and state of the facets not change after 24 hours of ripening, so that the facet of the facets can be standardized. The standardization we discussed is to make the noodles, soup base and side dishes of Chongqing Xiaobian consistent. The standardization of Chongqing small noodles will let the people in the industry really find a new starting point. The standardization of small noodles will be given to the industry. Bring more flavors, give consumers more choices of multi-flavored noodles to bring more choices, change the current time of cooking small noodles to change the taste, the face will be thicker after a little longer. The taste of the face is worse. Chengdu Leke developed a standardized noodle in Chongqing Xiaobian. After the noodles were cooked, they were placed for 48 hours and the taste and state of the noodles did not change. After the standardization of noodles, more pasta choices will be born. Only hundreds of noodles can be made from the change of raw materials. These are the flavors of small noodles standardized from the noodles. Now these noodles have not formed a climate in the noodle shop. In particular, the small noodles that change from the noodles of the noodles are rare and have great potential. Standardizing the ingredients of these noodles will promote the rapid development of Chongqing's small noodles, and continuously tap the advantages of small noodles to contribute to consumers. On the one hand, the standardization of noodles is the application of new enzyme product technology in Chongqing small noodle making technology, and on the other hand, the birth of pre-cooked standardized Chongqing small noodles, which can be used as a seasoning, and the addition of Chongqing noodles Differently, such innovative development will give Chongqing Xiaobian a greater development space.

For the standardization of noodle soup, Chongqing noodles are more short-lived. This is reflected in the seasoning materials used in small noodles. It needs a unique flavor of edible raw materials, natural flavoring spices, and complex fats. Improved raw materials, savoury agents, umamis, fresheners, meat extracts, etc. combine to form a standardized soup base. Chengdu Leke has realized the special soup for the special noodles of Chongqing Xiaobian. Each 850g is directly converted into 50kg boiling water to form a bottom soup. This standardized soup will be operated by everyone, and everyone can achieve delicious delivery. Chongqing Xiaobian special big bone soup, old hen soup, beef bone soup, Sanxian soup have been available, so that Chongqing Xiaobian can continue to meet more consumers' choices. More seasoning peers will pin the seasoning on the flavors and fragrances, and some people will pin their hopes on the compound seasonings such as chicken essence. Especially the experts who have been seasoning for decades think that the seasoning of the soup is standardized. The core competition will be compound spices, which is the noodle soup. The key to standardization.

The reporter interviewed and learned that the core competition of Chongqing Xiaobian Standardization is also the application of compound spices. In the noodle soup of Chongqing Xiaobian, whether the spice can satisfy the consumer's demand for taste is the vitality of the small noodle brand. For many small noodles in Chongqing The reason why it is difficult to expand or to expand short-lived is that consumers have eaten the spice that leaves the memory. The key to noodle soup lies in the acceptance of consumers. The "chef's soup" is the soul of seasoning. The standardization of noodle soup is not only the improvement of the taste of the noodles, but also greatly changes the living space of Chongqing noodles, adding in the same noodle soup. Different Chongqing facets, consumers will get different consumption enjoyment. Consumers have standardized on the Chongqing facets, eating one hundred times in the same store, because the choice of face is not the same and the taste is not the same, so the chance of consumer choice is greatly improved. So far, no Chongqing Xiaomian has reached such a degree of standardization, and there is no enterprise that implements quantitative soup. This is a lack of development in the industry. Adding side dishes such as fat sausage, beef, peas, and chicken, the uniformity of noodle soup will provide a good space for innovation in rich ingredients, and hundreds of new flavors will be born.

According to the characteristics of Chongqing small noodles, there are oil peppers and garlic water indispensable in Chongqing small noodles. The processing of oil peppers has a history of nearly one hundred years. In this respect, the chopped pepper noodles have become the key to making oil peppers. The oil is made of pepper and not thick, and it is naturally mellow. Garlic water needs to be processed in time because it is processed in fresh garlic, so that it can preserve the authentic flavor. These two aspects are the core technologies that many small faces in Chongqing do not currently have, which makes it difficult to operate. Specially made dozens of Chongqing small noodles flavored sauce spicy, green pepper, spicy, roasted, mellow, special spicy, special hemp, fragrant, paste chili, vinegar, etc., which can change the flavor of Chongqing noodles and The taste has greatly improved the flavoring process of Chongqing Xiaobian. A slight change in flavor has become a feature of optimizing flavor and is one of the characteristics of Chongqing Xiaobian. Specially cooked peas are extremely important for improving the taste of Chongqing noodles. Scallions and parsley are a little bit. For the beef noodles, fat noodles, chicken noodles, ribs noodles, shiitake noodles, etc., beef, fat sausage, chicken miscellaneous, pork ribs, mushrooms, etc. are standardized, and the standardized halogenated dishes are directly used as the matching of Chongqing noodles. It can realize the standardization of Chongqing small noodles, which is one of the reasons why the raw materials of the steamed meat in the small noodle shop are extremely high and the taste is good and bad. It is also the reason why the meat of Chongqing small noodles can not be standardized. Standardized prefabricated meat dishes can be used to standardize small noodle shops to constantly regulate the cost and taste better, but also the trend of small surface standardization. This will not cause the inconsistent taste of the side dishes, and will not let more consumers do not want to eat, because many sauces can make consumers choose a wide range.

Fortunately, as early as last year, the first local recommendation standard for Chongqing Xiaobi, led by the Chongqing Municipal Commission of Commerce, has been approved by the Chongqing Small Noodle Cooking Technical Guide. This is the official horn of the standardization of small noodles. The standard stipulates the small noodles. The terminology and definition of cooking technology, the type and requirements of raw and auxiliary materials, the technical specifications of the production process, the sensory requirements of the finished product, the optimum consumption temperature and time. The standard emphasizes hygiene and operational practices, further guarantees the quality of Chongqing Xiaobian, enhances the quality and image of catering enterprises and Chongqing small noodle industry, and effectively protects the interests and safety of consumers. Standard and healthy development. (Reporter Shi Jianping)