企業愿景：爭創中國包子百年匠心品牌！

Corporate vision: Strive to create a century old Chinese steamed bun brand with exquisite craftsmanship!

　　企業使命：給老百姓一個好包子

Corporate mission: To provide the people with a good bun

　　經營理念：品質至上·堅定不移·成人達己·繼往開來

Business philosophy: Quality first, unwavering determination, personal growth, carrying forward the past and opening up the future

　　價值觀：   誠信·務實·創新·感恩

Values: Integrity, Pragmatism, Innovation, Gratitude

　　企業精神：團結·拼搏·敬業·奉獻·陽光·快樂

Corporate Spirit: Unity, Struggle, Dedication, Dedication, Sunshine, Happiness

　　企業口號：吃遍天下美味，暢談包子王，唯我四季天方

Enterprise slogan: Eat delicious food from all over the world, talk about the baozi king, only I have four seasons of fantasy

　　四季天方包子，創建于2007年，經過創始人王章峰先生不懈努力與探索，在繼承傳統工藝基礎之上， 根據現代人美食新理念，大膽革新和實踐，形成特殊的制作工藝與風味特色，并形成了一套嚴格完善 的工藝制作流程，使標準化經營成為現實。四季天方 包子，憑借其獨特技術配方和經營管理模式，以物美價廉、衛生方便和優良服務，贏得廣大消費者喜歡。

Four Seasons Tianfang Baozi, founded in 2007, was created through the unremitting efforts and exploration of its founder Mr. Wang Zhangfeng. Based on the inheritance of traditional craftsmanship and the new concept of modern cuisine, it boldly innovates and practices, forming a special production process and flavor characteristics. It has also developed a strict and perfect production process, making standardized management a reality. Four Seasons Tianfang Baozi, with its unique technical formula and management model, has won the love of consumers for its high quality, low price, convenient hygiene, and excellent service.

　　豬肉粉條的做法：準備食材

Prepare ingredients

　　面團材料：面粉、酵母、溫水、白糖。

Dough materials: flour, yeast, warm water, white sugar.

　　餡料材料：豬肉、粉條、蔥、姜、蒜、生抽、老抽、鹽、雞精、蠔油、香油、食用油適量。

Filling materials: pork, vermicelli, scallions, ginger, garlic, light soy sauce, dark soy sauce, salt, chicken essence, oyster sauce, sesame oil, edible oil in moderation.

　　制作面團

Making dough

　　將酵母放入溫水中，加入白糖，攪拌均勻，靜置 5 分鐘，讓酵母活化。

Put the yeast into warm water, add white sugar, stir evenly, and let it stand for 5 minutes to activate the yeast.

　　將面粉倒入盆中，把酵母水慢慢倒入面粉中，邊倒邊用筷子攪拌，直到面粉成絮狀。

Pour the flour into a bowl, slowly pour the yeast water into the flour, and stir with chopsticks while pouring until the flour becomes fluffy.

　　用手將面團揉至光滑，蓋上保鮮膜，放在溫暖的地方發酵至兩倍大。一般在 25 - 30℃的環境下，需要 1 - 2 小時。

Rub the dough smooth by hand, cover it with plastic wrap, and let it ferment in a warm place until it doubles in size. Generally, it takes 1-2 hours in an environment of 25-30 ℃.

　　準備餡料

Prepare filling

　　豬肉洗凈，剁成肉餡。蔥、姜、蒜切成末備用。

Wash the pork and chop it into minced meat. Cut scallions, ginger, and garlic into small pieces and set aside.

　　粉條放入開水中煮至變軟，撈出過涼水，瀝干水分后，切成小段。

Boil the vermicelli in boiling water until it becomes soft, then remove it and drain the excess water. Cut it into small pieces.

　　鍋中倒入適量食用油，油熱后放入蔥姜蒜末煸炒出香味，加入肉餡翻炒至變色。

Pour an appropriate amount of cooking oil into the pot, heat up the oil, add chopped scallions, ginger, and garlic, and stir fry until fragrant. Add meat filling and stir fry until the color changes.

　　加入生抽、老抽、鹽、雞精、蠔油繼續翻炒均勻，讓肉餡充分吸收調料的香味。

Add light soy sauce, dark soy sauce, salt, chicken essence, and oyster sauce and stir fry evenly to allow the meat filling to fully absorb the aroma of the seasonings.

　　放入粉條段，翻炒均勻，使粉條裹上肉餡的湯汁，最后淋上香油，攪拌均勻，餡料就準備好了。

Add the vermicelli section, stir fry evenly until the vermicelli is coated with the meat broth, then drizzle with sesame oil and stir well. The filling is ready.

　　包包子

Baobaozi

　　面團發酵好后，取出放在案板上，揉一揉排出里面的空氣，然后搓成長條，分成大小均勻的劑子，每個劑子大約 50 克左右。

After the dough is fermented, take it out and place it on a cutting board. Rub it to release the air inside, then roll it into long strips and divide them into evenly sized pieces, each weighing about 50 grams.

　　將劑子搟成中間厚邊緣薄的圓形面片，包入適量的餡料，用右手拇指和食指捏出褶子，將包子收口。

Roll the dough into a thick circular shape with thin edges in the middle, wrap it with an appropriate amount of filling, pinch out the folds with your right thumb and index finger, and close the bun.

　　蒸包子

Steamed buns

　　包好的包子放入蒸籠中，注意包子之間要留有一定的間隔，避免粘連。蓋上蒸籠蓋，醒發 15 - 20 分鐘。

Put the packaged buns into the steamer, paying attention to leaving a certain gap between the buns to avoid sticking. Cover the steamer lid and let it rise for 15-20 minutes.

　　醒發好后，開大火蒸 15 - 20 分鐘（根據包子的大小調整蒸制時間），蒸好后關火，不要立即開蓋，燜 3 - 5 分鐘，防止包子回縮。

After waking up, steam on high heat for 15-20 minutes (adjust the steaming time according to the size of the buns). After steaming, turn off the heat and do not immediately open the lid. Let it simmer for 3-5 minutes to prevent the buns from shrinking.

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