Because Zhajiang Noodles is a tradition in Zhajiang Noodles, northerners will eat it as soon as they open their noodles. I used to work in Beijing, but this business is very popular. So I concentrated on my study for a while and regarded it as a thief. Because the rent in Beijing is very expensive, I planned to open it in Langfang or Shijiazhuang, and later I chose Shijiazhuang, which happened to be a business. The location I chose is not very good, but the rent is cheap, that is, it took four weeks to decorate. Around 0000, I set up a pan-head hair dryer, a stainless steel stew bucket, two tables and chairs for cooking noodles, a set of "one table and four chairs" for 350, and six sets of tables and chairs were opened. Wow, a bowl of 8 yuan is basically full, but after eating it, some people say that it is not as delicious as Zhajiang noodles in Beijing, so I told him that I worked in Beijing for a while before I came out to open my own home. I don't believe it. Later, I told the masters in Beijing about the taste problem through Q, and I was a little whimsical. I want my host to help me for a few days. I don't want a teacher who has a good relationship with me. I recorded all the procedures of fried sauce and noodles with my mobile phone and sent them to me. The taste after the first time is not very satisfactory. I told the master in Beijing that he was doing it in someone else's shop. It's true. I said yes, but I put this in the refrigerator. Actually, it's nothing. It's just that the fried sauce is not very fragrant and does not swell out. I put it in the refrigerator. I remember it seems that my friend said it six or seven times before saying it was almost the same as Beijing. I feel very good myself. Maybe I can do it, so I don't think it's difficult. It's just a technical question. Pity my fried sauce. Why did you throw it away? It's a pity to give it to others. I will cool the meat sauce that has been fried several times before and put it in the refrigerator. Every morning when I fry sauce, I will dig out a spoon and mix it with new sauce. In the afternoon, I mixed up, "It's a bit unconscionable to say this, but it was true that I was unwilling to do business because of lack of funds." Even later, I was reluctant to do it. " After almost a month, I ran out. Later, business flourished. After less than four years, my family urged me to get married and I sold the shop. Now there is a noodle restaurant at home. Now most of this shop are repeat customers.