1. Characteristics and application of mala Tang raw materials and spices;
2. Identification, identification, processing and application of mala Tang raw materials;
3. Fried method of clear oil spicy sauce;
4. The frying method of butter and hot sauce;
5. The frying method of spicy sauce;
6. The frying method of Luzhou-flavor spicy sauce:
7. Modulation technology of different spicy tastes;
8. Cleaning and refining technology of used oil;
9. Production, storage and preservation technology of common dishes;
10. Processing technology of common flavor dishes;
1 1. Broth production technology;
12. Taboos for food collocation;
13. site selection skills of mala Tang restaurant;