1. In addition to maintaining the old flavor of the past, Dafu has strengthened a lot in management, health and service. Let customers feel close and grounded, and the dining environment is very good, so that they can eat comfortably and safely ~
Second, Su Zhen is still the same as before, with average service and sanitary conditions. Not only is the price higher than other breakfast bars, but even the taste is not as good as before. Therefore, it is not advisable to sleep on the credit book. Strengthening internal management and improving internal quality is the most important thing to do at present.
Zhen Sucheng is a rising star of Guoba cuisine. The word "Su Zhencheng" was originally the name of a sesame oil mill in the Republic of China, located on Shisanshi, Hebei Avenue. 1979, Liu Yaru, 2 1 year-old, opened a private breakfast shop in front of his home with his parents and sister, which was the earliest self-employed person in Tianjin. There is a secret five-spice powder in Cheng's brine. A small bowl of rice crust sells one or two food stamps for a dime, and a large bowl sells one or two food stamps for a dime. It is sold every morning from 5: 00 to 9: 30. Later, Zhensucheng moved to Truth Road in Hedong Central, and now it has developed more than 20 franchise chain stores. Together with the names of Xiao Li Roasted Chicken, Meiling Lamian Noodles and Ersao, they have become the legends of Tianjin catering in recent years.
However, the best dish in Tianjin is "Dafu Lai". Dafulai is located in the northwest corner of the West Bend. After the public-private partnership, it moved to No.29 Liangjiazui, and the storefront expanded ten times from two facades. Later, Dafu came to Guoba cuisine to open many branches, and the price was always slightly higher than other Guoba dishes. When the first dish of crispy rice was generally sold for 60 cents a bowl, Dafu came to sell it for 80 cents. Now it's usually three or four dollars a bowl, and Dafu sells it for five or six dollars. Before opening every morning, the master will make brine. To say that brine is as important as crispy rice, we can't ignore both. Stews are usually based on chicken soup, aniseed and soy sauce are the key, shredded chicken, fungus and cauliflower are the embellishments, thicken them, pour them into a large iron pot, and sell them with sesame sauce, coriander and fried Chili noodles!
Different people choose different things.