The craftsmanship of "Shitou Menkan Subao" is not passed down from father to son, but from master to apprentice. The first-generation founder of Subao has no trace due to its long history. The recorded second-generation successor is the old chef of "Zhan Huating". He started his apprenticeship at the age of 14 and continued to operate it until the public-private partnership period after liberation. He was 89 years old. The third generation is the chef "Ye Zhenping" who learned the art from Master Zhan and helped Master Zhan make plain buns for a long time after graduation. After liberation, "Shitoumenkan Subao" was located in Dongfang Building on Bird Market and Beima Road. Later, due to the boom in business, it opened a branch in Wenchang Palace in the northwest corner. Although the old ruins of "Shitoumenkan Subao" no longer exist, the unusual delicacies still echo in the world, and the historical legends about it still linger in people's memories. During the Cultural Revolution, "Shitou Menkan Subao" suffered a blow, and then suffered damage in the 1976 earthquake, causing it to be in depression for nearly ten years.

In 1985, Tianjin Nanshi Food Street was completed and opened. Under the leadership and care of the old mayor Comrade "Li Ruihuan", the food street restored traditional flavor food, so "Shitoumenkan Vegetarian Bao" moved into Tianjin Nanshi Food street. Under the auspices of Mr. Ye Zhenping, the third generation successor, the traditional craftsmanship and original flavor of "Shitoumenkan Subao" have been well inherited and carried forward. In 1987, Tianjin held the Stars Cup Tianjin Cuisine Cooking Competition and the "Shitoumenkan Vegetable Buns" won the Stars Cup Award. In 1988, at the "China Expo" held in Tokyo, Japan, the "Shitou Menkan Subao" was very popular, and people rushed to buy it. Japan's NHK Broadcasting Association, Asahi Shimbun and other media made special reports one after another. The Japanese people praised "Stone Bun" "Menkan Vegetarian Bun" is "authentic vegetarian food". In the mid-to-late 1990s, some time-honored enterprises in Tianjin's catering industry were in trouble, and "Stone Threshold" was among them. Some companies cannot keep up with changes in people's tastes, consumption concepts and many other aspects, and are gradually abandoned by the market. According to statistics at the time, 20% of these enterprises were insolvent and on the verge of bankruptcy; 70% were barely surviving; and the remaining 10% were operating well but lacked potential for development. In 1998, Mr. Zhang Yongli (currently chairman and general manager of Shitoumenkan Group), who had 6 years of experience in the catering industry and had successfully acquired 4 catering companies, defied public opinion and injected capital to take over the "Shitoumenkan Subao" which was on the verge of bankruptcy. In the eyes of many people, taking over such a time-honored company is equivalent to carrying a burden. However, Zhang Yongli believes that "Shitoumenkan Subao" has a history of hundreds of years, and the corporate brand has a deep foundation and accumulation. Although it has temporarily lost its former glory, after adjustment, it will definitely become a brand of the new generation of food culture.

The changes and innovations of Shitouqian are reflected in three aspects. The first is changing sales practices. The old "Shitouqian" plain buns were sold by the pound, but in an era that pays attention to fine carvings, gourmet utensils have become the mainstream and direction of the development of the catering industry. After several considerations, the restaurant replaced the original sales practice with selling "Xiaolongshe vegetarian buns."

The second is the innovation and enrichment of varieties. The old "Shitoumenkan vegetarian buns" only have a single variety, which is made with bean sprouts. The main ingredient is the bean sprout bun, which is a mixture of sesame paste, dried white spice, gluten, coriander, fermented bean curd, etc. Zhang Yongli worked with Ye Zhenping, the third generation successor of "Shitoumenkan Subao", and his apprentices to retain the original flavor. On the basis of keeping the flavor unchanged, we have innovated and developed 8 varieties of vegetarian buns including longevity vegetables, fennel eggs, toon, carrots, etc., forming the "Shitoumenkan vegetarian bun product family". At the same time, we have created innovations in dishes. The "Shitoumenkan Healthy Vegetarian Dishes Series" has been developed, gradually forming a rich variety of vegetarian banquets, and advocating a new catering culture with the theme of "healthy eating" to meet the consumption needs of different groups of people.

The third is to focus on the consumption needs. The cultivation of brand culture. A brand must incorporate cultural atmosphere, which is what Zhang Yongli values ??most when taking over an old store. Tianjin culture contains rich dock culture, folk culture, etc., and the brand "Shitoumenkan Subao" is exactly these two. This kind of culture is bred in this context. In this context, starting from a small place, working on the details, and establishing brand identity and brand reputation are the top priorities. Starting from the tableware display and store decoration, they carried out unified and careful planning and arrangement. At "Stone Threshold," every employee can introduce the brand's historical and cultural origins in a timely manner when serving guests.

Hard work pays off. Rising business performance fully rewards the efforts of innovators. . In 2000, "Shitoumenkan Subao" won the title of "Chinese Famous Snack" again, and Zhang Yongli also won the honor of "Chinese Catering Culture Master" for his innovation and contribution to the "Shitoumenkan" brand.

“Stone Threshold innovations are still emerging. Not long ago, "Stone Threshold" Subao developed a series of quick-frozen products. This kind of vegetarian bag product not only meets the requirements of those old men and women who cannot come to "Shitushimenkan Subao" to taste the vegetarian bag in person, but also facilitates short-term storage at home, and is more convenient for those who have lived overseas and lived in other places for many years. Tianjin folks are looking forward to tasting and enjoying the traditional delicacies with the pure taste of their hometown. It can also better satisfy the homesickness of these elderly people who are far away from their hometown. At the same time, we put the quick-frozen "Shitoumenkan Subao" products in small packaging boxes for sale, which is very convenient for consumers to purchase and carry. The small "Stone Gate Subao" is flying to a wider market.