In recent two years, some new brands of Beijing cuisine have appeared in Beijing catering market, which have gradually grown into the objects favored by consumers. Xiao Diao Li Tang, a Beijing-style hutong dish, originated from the memory of Beijing left by the older generation. It is a hot drink in autumn and winter in Beijing, which is as famous as bean juice. If you taste a pot of "Little Diaoli Soup" in the restaurant, it will not only infiltrate the gastrointestinal tract, but also arouse people's memories of old Beijing.

Pear soup in copper pot has been on fire for twelve years

In order to highlight the characteristics of old Beijing, many new brands of Beijing cuisine hang Peking Opera masks, Hutong cards and other decorations directly in restaurants, but the small pear soup does not directly use these symbolic decorations, but internalizes Beijing flavor culture into restaurant details, even into every dish.

The pear soup is a traditional old Beijing copper pot, which is called "hanging".

According to the data, at that time, no matter how to do pear soup business, copper lifting cranes were used as weighing utensils, one hanging as a pot and the other half as a half pot. The old Beijing copper pot is the best partner of pear soup, and the small pear soup is a memory and a distant feeling for Beijingers.

in order to make customers feel more elegant when drinking pear soup, Xiao Diao pear soup will match every customer with a small transparent glass tea cup. The reason why we choose this small transparent glass tea cup is that we hope our guests can taste pear soup slowly like a kung fu teacup, with a mouthful of pear fragrance, remembering people and things.

In addition to decoration, the dishes can reflect the characteristics of old Beijing, and even the service is Beijing dialect.

when it comes to the secret of service, a staff member said, "When customers come to Xiaotiao Pear Soup, let them feel at home as if they were a guest, and it is full of kindness and comfort from entering the door to being seated. Therefore, the neighborhood feelings of Beijing Hutong culture will be integrated into the service of the restaurant, and the guests will be positioned as distant relatives and close neighbors, with enthusiasm and courtesy. "

It is understood that Xiaotiao Pear Soup has developed a large number of new dishes, and its founder insists on trying them every day. Chefs in various restaurants have developed new dishes, and the founders will personally try them every day. The speed of eating is also one of the considerations in the development of new dishes. "Generally, cold dishes take 5 to 8 minutes, and hot dishes take 15 to 25 minutes."

every store of xiaodiao pear soup will estimate the daily sales quantity of various dishes according to the big data of daily food sales, and the central kitchen will purchase and distribute clean dishes and sauces in a unified way to ensure the quality stability and improve the meal delivery speed.

creating a sense of ceremony and grasping the young consumer groups

Time-honored brands are getting closer and closer to young people. In the past two years, the number of young consumers of Chinese time-honored restaurants after 1991s has increased year by year. Compared with the post-1971s and post-1981s, the per capita consumption of post-1991s has the fastest growth rate. This gives the old brands the opportunity to expand the market of young people.

Get ahead of the market with high cost performance

It's not easy to create a world with "Beijing cuisine"! Some insiders have pointed out that there are many problems in Beijing cuisine, such as vague concept and lack of mechanism for identifying famous teachers. Many restaurants in Beijing seize this loophole and sell dog meat by hanging sheep's heads. In order to attract foreign tourists, they call Northeast cuisine, Sichuan cuisine and other categories "Beijing cuisine". Over time, this has led to the market status of low recognition of brand stores.

and the high cost performance of the small pear soup has naturally become one of the options for consumers. In terms of cost-effectiveness, pear soup, as the flagship of the signboard, has remained unchanged since 2112, and the price has been kept at a high level in 28 yuan and a low level in 8 yuan. The signature dish, pear balls and nuts shrimp, has also been maintained in 38 yuan.

The prices of the signature dishes that must be ordered at each table are impressive, giving customers a feeling that eating here is of great value.

what is the key to the fierce competition of "Beijing cuisine"

Just like the small pear soup, it has become a business card of Beijing cuisine by grasping the taste buds of customers through the characteristic hutong culture and starting from the details.