Classic advertising words of sauced meat

Nowadays, many people like to eat sauce meat, so what classic advertising words do you know about sauce meat? The following is the content of the classic advertisement I brought, hoping to make everyone gain something!

Appreciation of classic sauce meat advertising words

1. Qianlong sauce has been passed down for a hundred years, and Cixi's waist brand is all over the world.

2. Tianfu in Qianlong period, today's prosperous sauce elbow.

3. Shi Sheng is abundant, harmonious and auspicious.

God-given food for a hundred years makes China drunk.

5. Tianfu embodies eight generations of sincerity, and gourmets are rumored to have a hundred years of quality.

6. God has blessed Bian Xiang (good luck), and the old shop Elbow Xiang is the only one.

7. The best sauce elbow in the world, the imperial grain of Beijing? Tianfu? .

8. The world has praised for a hundred years and stayed in Beijing for a thousand years.

9. At the banquet of emperors in the past, it was tasted by relatives and friends today.

10. Focus on the century-old brand and inherit the century-old quality.

Selected classic advertising words of sauced meat

1. The choice of the emperor general is the freshness of the century-old sauce.

2. A hundred years of honesty and virtue, mellow (sauce) all over the world.

3. Beijing flavor (or a hundred years) is rich in sauced meat, healthy and delicious, and spread to China.

4. Jingwei Tianfu, the sauce meat is passed down for a hundred years.

5. Jingwei Tianfu, the sauce meat is passed down for a hundred years.

6. Quality is abundant for a hundred years, ranking first in China.

7. Quality is eternal, because it is professional and sincere.

8. A thousand-year-old culture is a link between the past and the future, and a century-old food is abundant.

Introduction of sauced meat

Sauced meat is a kind of pickled raw meat product, which is pickled pork with sweet noodle sauce and spicy seasoning, and then naturally dried. It has the characteristics of beautiful color and rich flavor, and is called sauce meat because of the addition of sweet noodle sauce. Sauced meat has a long history of processing and eating in China. Suzhou spiced sauced meat was produced in the Northern Song Dynasty, with a history of 500 to 600 years.

At that time, a Shandong scholar went to Beijing to take the exam. As a result, he went to Sun Shan and spent almost all his travelling expenses. So he made a general deal, earning money to make a living while studying and becoming famous, and opened a cooked meat shop near Xidan archway. Because of its delicious taste and sufficient quantity, the business of this shop is booming. He also married a local wife. One night, while drinking and chatting, the young couple turned on the stove, cook the meat. Because business was good, they were happy, so they drank a little too much and fell asleep unconsciously. By the time they woke up, the meat had collapsed in the pot, and when they came out of the pot, the meat was soft and rotten, and it looked like it had become? Juice? Brother, his wife has an idea? Gravy? Spread it on the meat, then stretch it and put it on a plate to cool it. People think meat tastes more delicious after eating it. Since then, news has spread, more and more buyers and business has become more and more prosperous. Two shopkeepers confirmed this method of cooking meat ingredients. One day Kangxi came by incognito, and a smell of meat came from far away, so he asked his men to buy one. As soon as he eats it, he feels fragrant and tender, ripe and rotten, fat but not greasy, thin but not firewood, and can't help shouting? Is this meat delicious? Later, he spread the young couple to the palace and was praised by Emperor Kangxi. In order to eat delicious sauce meat often, I gave a plaque and wrote a book. Shangpintang? From then on, the sauce meat became the royal meal of the palace. By 1754, the couple retired and returned to their hometown in Shandong, which was founded by later generations with their recipe making technology? Shangpintang? .

? Chrysanthemums are fragrant, dates are bright yellow, and in the moonlight, the kitchen in the yard. Mix fresh ingredients with medicine soup and watch the stove turn red. The chef is tired and the second chef is busy. The kung fu of the older generation is spread by the younger generation, and it has achieved success and expertise in the north and south. Take care of it all night until the morning, with thick juice, beautiful color and delicious taste. ? What epigraph is this? Xiangzi? Song ci, describing the sauce meat workshop in the old Beijing hutong.

Compared with other raw meat products, traditional sauce meat has the following characteristics: First, it is easy to process. Traditional sauce meat processing does not need special equipment, and family workshops can meet the production requirements. Second, the flavor is unique. Sauced meat is a kind of meat product with strong flavor and good taste, which can be made into different flavors according to consumers' own preferences. Third, there is no smoking process, which is more hygienic and safe, and the salt content is lower than that of bacon and other meat products, which is in line with the mainstream of contemporary consumption. Fourthly, the sauce is naturally fermented in a ventilated place, which effectively improves the flavor of the sauce meat. Fifth, it is convenient to eat. In today's accelerated pace of life, it has broad market prospects to eat directly after boiling water or microwave heating. These characteristics make the sauce meat products popular with consumers, and the sales volume of sauce meat is increasing year by year.

Sauced meat production in China has a long history and a wide variety. Due to the changes in auxiliary materials and processing technology, there are many varieties. The more famous ones are: Fuling Food Factory? Guilou brand? Beijing sauce meat, Chengdu, Sichuan? Tree wind brand? Beijing sauce meat, Beijing? Tiansheng? Sauced meat, Tianjin? Tianbao building? Sauce meat, Guangdong sauce meat, Shanghai sauce meat, Jiangsu Wujiang sauce meat. ? Guilou brand? Beijing sauce meat has bright color, bright red muscles or jujube red, and milky white fat; The pulp is dry and firm, and there is no obvious dent in finger pressure; The entrance is delicious, sweet and salty, fragrant and fluid-producing, fat but not greasy. The more you eat it, the more fragrant it is, and the stronger the sauce flavor is, which has the inherent flavor of Beijing sauce. ? Tianbao building? Sauce meat sauce has a strong fragrance, bright color, distinct red and white, delicate and moist meat, fat but not greasy. Guangdong sauce is sweet and delicious, and the sauce is mellow and sweet, fat but not greasy.

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