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、以打造时尚中高端产品为目标，由于业务发展和企业提升的需要，宣传推广的力度将越来越大，特别是作为公司业务发展的招商加盟业务，将持续宣传推广，为各地加盟商的业务成长提供有力支持。

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、产品优势，产品系列全，每一种原物料都由厂家真供，省了中间节，使其达到了成本相对较低的目标。

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、保障每个门店物料及时供应的同时又保障了统一质量。做豆腐脑的6大诀窍：

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:

诀窍一：做豆腐脑时所用的黄豆一定要完全浸泡好，冬天一定要浸泡15个小时，而且不可以用热水泡，这样就可以使黄豆中的营养完全和水结合在一起！

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!

诀窍二：做豆腐脑时，1000ml的豆浆对应2.5克的内脂，内脂不可以多也不可少，内脂放多了就会导致豆腐脑喝着发酸发苦，内脂放少了就会导致豆腐脑不成形。胡师傅建议大家每次煮豆浆时，记住锅中豆浆开始处于锅中的什么位置，如果低于这个位置，可以加适量水，使豆浆一直保持在这个高度范围内。

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.

诀窍三：豆浆煮开后还需要在小火煮2分钟，因为煮开的豆浆中还含有少量的皂素、胰蛋白酶抑制物等物质，只有将豆浆煮开后继续煮2分钟才能将它们完全溶解掉。

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.

诀窍四：豆浆煮开后不可以直接将内脂放入到豆浆中，需要将豆浆放到85-90摄氏度再放内脂水，这样能使做出来豆腐脑更嫩滑爽口！

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!

诀窍五：内脂水沿着锅边放入豆浆中，然后慢慢的搅拌一圈即可，坚决不可以快速的搅拌，因为内脂会很快就会使豆浆中凝结。

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.

诀窍六：内脂放入到豆浆中搅拌均匀后，需要立即盖上锅盖，耐心等待20分钟豆腐脑就成型了，中途不可以揭开锅盖，会使豆浆的热气流失掉，导致豆腐脑不成型！

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!