Classic advertising words for sauced meat

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

Appreciation of the classic advertising words of sauced meat

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, the elbow of today's prosperous sauce.

3. Prosperous Tianfu, harmony and good luck.

4. Delicious food from heaven lasts for a hundred years, and it is blessed with Chinese intoxication.

5. Tianfu embodies eight generations of sincerity, and gourmets are rumored to have a century-old quality.

6. Heaven bestowed a tablet to bring auspicious (auspicious) blessings, and the old shop has a unique elbow fragrance.

7. The first sauce elbow in the world, the imperial products in Beijing? Tianfu? .

8. The centennial number is praised all over the world, leaving Beijing with a thousand years of fragrance.

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

1. focus on the century-old brand and inherit the century-old quality.

a selection of classic advertising words for sauced meat

1. The choice of emperors and generals makes the sauce taste fresh for a hundred years.

2. Good morals last for a hundred years, and the fragrance (maotai fragrance) is all over the world.

3. Jingwei (or Centennial) Tianfu Sauced Meat, healthy and delicious, spread to China.

4. Jingwei Tianfu, a century-old legend of sauced meat.

5. Jingwei Tianfu, a century-old legend of sauced meat.

6. Hundred-year-old Tianfu, the first sauce meat store in China.

7. Quality is forever because of professionalism and sincerity.

8. the Millennium culture inherits the past and the present, and the century-old gourmet Tianfu.

Introduction of Sauced Meat

Sauced meat is a kind of pickled raw meat products which is made by pickling pork with sweet noodle sauce and spicy seasoning and then naturally air-drying. It has the characteristics of beautiful color and rich flavor, so it is called Sauced Meat because of the addition of sweet noodle sauce. Sauced meat has a long history of processing and eating in China, and Suzhou spiced sauced meat was produced in the Northern Song Dynasty, with a history of 5 to 6 years.

At that time, a Shandong scholar went to Beijing to take the exam, but he ended up in Sun Shan, and the travelling expenses were almost used. So he made a total business, earned money and earned fame while studying, and opened a cooked butcher shop near Xidan archway. Because of the good taste and sufficient quantity, the business in this shop is getting more and more prosperous. He also married a wife in the local area. One night, the young couple were drinking and chatting while keeping the stove in cook the meat. Because of the good business, they were happy, so they drank a little more and fell asleep unconsciously. When they woke up, the meat had collapsed in the pot, and when they got out of the pot, the meat was soft and rotten as mud, and it looked like it had become? Juice? Broth, his wife thought of a way to? Gravy? Spread it on the meat, then stretch it and put it on a plate to cool and sell it. After people eat it, they think the meat tastes more delicious. Since then, word has spread, with more and more buyers and more prosperous business. The two shopkeepers have fixed this cook the meat ingredient method. One day Kangxi traveled through here incognito, and a smell of meat wafted far away, so he asked his men to buy a piece. When he ate it, he felt fragrant and tender, ripe and rotten, fat but not greasy, thin but not firewood, and couldn't help shouting? Is this meat good? 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 food of the palace. In 1754, when the couple retired from their old age, they returned to their hometown in Shandong, and later generations created it with their recipe making technology? Shangpintang? .

　? Chrysanthemum has a delicate fragrance, jujube has a bright yellow color, and under the moonlight, the kitchen in the yard. Mix fresh ingredients with herbal soup to see that the stove is red, the chef is tired and the second chef is busy. Kung fu of the older generation, spread by the younger generation, learned, North-South expertise. Take care of it all night, until the morning light, the juice is thick, the color is beautiful and the taste is fragrant. ? What is this epigraph? Xiangzi? Song ci, which describes the sauce meat workshop in the hutong of old Beijing.

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 workshop can meet the production requirements. Second, the flavor is unique. Sauced meat is a meat product with rich flavor and good taste, which can be made into different flavors according to consumers' own preferences. Third, it is more hygienic and safe without smoking process, 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 hung in a ventilated place for natural fermentation, which effectively improves the flavor of the sauce meat. Fifth, it is convenient to eat. Cooking in boiling water or eating directly after microwave heating has broad market prospects in today's accelerated pace of life. These characteristics make sauce meat products popular with consumers, and the sales volume of sauce meat shows an upward trend year by year.

There are many kinds of sauced meat in China with a long history, and there are many varieties due to the changes of auxiliary materials and processing. The famous ones are Fuling Food Factory? Guilou brand? Beijing sauce meat, Chengdu, Sichuan? Shufeng brand? Beijing sauce meat, Beijing? Tiansheng? Sauce 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 or jujube red muscles and milky white fat; The flesh is dry and firm, and there is no obvious dent in the finger pressure; The entrance is delicious, sweet and salty, fragrant and fluid-producing, fat but not greasy, the more delicious, the stronger the sauce, and the rich sauce flavor, with the inherent flavor of Beijing sauce. ? Tianbao building? Sauce meat has a rich sauce flavor, bright color, distinct red and white, and the meat is fine and moist, fat but not greasy. Guangdong sauce is sweet and delicious, and the sauce is fragrant, mellow and sweet, fat but not greasy.

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