Speaking of the breakfast shop, everyone's first reaction must be the pain of getting up in the middle of the night: the cool air-conditioned room in summer, the warm quilt in winter, and you are sleeping. You are awakened by the alarm clock at 3 a.m. and drag your heavy body to start the day's work. Many young people can't stand this pain. Although you earn money for such a long time, it has dragged down their body.

難道魚和熊掌不能兼得嗎？答案是可以兼得的。傳統的包子是要現和面、發酵、現包、現蒸，這一套工作做下來決定了你只能半夜起床。用工難也是一個普遍讓老板頭疼的問題，大多人是不愿意找份半夜起床的工作的。而現在的速凍生坯包子技術卻可以完美解決包子店早起和用工的問題。它可以實現在閑的時候加工包子，然后將生包子進行速凍，第二天起床就可以從冰箱里面拿出來現蒸現賣，完全不影響口感，和現做現蒸的一樣可口美觀。可以節約人工，場地，管理費，可迅速的實現市場擴張和集中加工產業化，很多大型的早餐連鎖企業都是采用速凍生坯包子技術。

Can't you have both fish and bear's paw? The answer is to have both. The traditional steamed stuffed bun is to mix noodles, ferment, wrap and steam. This set of work determines that you can only get up in the middle of the night. Difficult employment is also a common headache for bosses. Most people are unwilling to find a job to get up in the middle of the night. However, the current technology of quick-frozen green steamed stuffed bun can perfectly solve the problems of getting up early and employment in steamed stuffed bun shops. It can process steamed stuffed buns at leisure, and then quickly freeze the raw steamed stuffed buns. When you get up the next day, you can take them out of the refrigerator for instant steaming and selling. It does not affect the taste at all. It is as delicious and beautiful as instant steaming. It can save labor, site and management fees, and quickly realize market expansion and centralized processing industrialization. Many large breakfast chain enterprises use quick-frozen green steamed stuffed bun technology.