The pork blood fan soup was established on 28 september 1996 and is known for its snack - duck blood fan soup. The duck blood fan soup is born in guzin, and the light is greater than the duck gold mausoleum, and tastes like soup, old and old, and has become a sexual snack. Over the years, reclaimers have been building and building on the core values of "love, care, happiness" with the vision of "becoming a special chinese restaurant brand" and with the mission of "getting more people to enjoy it." over the past 10 years, over 30 restaurants have been set up, and in 2009 the repertoire has been set up, moving out to the international metropolitan area. Over the next two years, the repertoire has been set up in the cities of china, and in december 2011, 48 restaurants have been set up with over 600 employees. Today, the central kitchen, which covers almost 15,000 square metres, has been certified by iso 9001 and the iso 222000 system for food safety management, and receptors have developed a client-driven service concept, continuously upgrading the quality of services, and are working to create chinese standards for the chaining of special meals. Pork blood fan soup, which strictly follows formal and proprietary processes, is boiled for hours with pig bones and fresh ducks, with more than a dozen spices. The fragrance of the raw materials is fully dissolved in the soup, and the fragrance of the fragrance of the fragrance of the ducks is simply removed and the fragrance of the silky fragrances is released, making the soup more fragrance and fragrance. The ducks' blood is slashed into thin blocks, ducks, ducks' livers, ducks' intestines are scalded with boiling water, ducks' livers, ducks' intestines are cut in small forms, their intestines are broken into small sections, and the silks' warm water is scalded; the ducks' intestines are first added to the boiled duck soup, then the soup boils into flowers, then the ducks' livers, duck blood, fans, tofusss, ginger juice, a few drops of culinary, white vinegar and wine, and then the spices are put into the fire for a few minutes. And the cuddled duck-blooded fan soup sprouts into a soup bowl, with small pieces of onions and fragrances and pepper powder swirling lightly, the heat rises, and the aroma spreads, making people taste three feet and eat every meal。