Thai and chang-seon buns have nine major series, hundreds of single items, three meals a day, and their own crafts are being upgraded to make them look good. Thai and chang-seong buns eat fast, have a prescribed process from face to pot, and consumers can taste delicious buns as quickly as possible. The wisdom of tae and chang sheng-suk has allowed the opening of a shop in 10m2 and the operation of one or two persons, with no chefs in the bag operation. There are also dedicated staff at headquarters to help with site selection, door-to-door opening, simple production, four-season running, door-to-door shop and area protection. Cleanliness, focus on the inside, make buns. Thai and long-skinned buns have strict quality standards for the production of buns, with strict requirements for matching, paping, the look of buns, the weight of buns, the time of the top drawers, and facial techniques. That's what makes thai and splendid skin, appearances, turpentine and juicy. At the same time, ...