Xiao shancheng Qian hotel

Dafulai and Su Zhen Jingcheng crispy rice have their own advantages in terms of taste. At present, there are two most famous rice crusts in Tianjin, one is Dafu Lai and the other is Cheng, both of which are chain operations.

1. In addition to maintaining the old flavor of the past, Dafu has strengthened a lot in management, hygiene and service. Let customers feel intimate and grounded, the dining environment is very good, and they can eat comfortably and safely ~

Second, Su Zhen is still the same, with average service and average 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 in 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 in Shisanshi, Hebei Avenue. 1979, Liu Yaru, a 2 1 year-old family, with their parents and younger sister, opened a private breakfast shop in front of their home, which was the earliest self-employed 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, a dime, and a large bowl sells one or two food stamps, 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 names such as Xiao Li Roast Chicken, Meiling Lamian Noodles and Ersao, it has become a legend of Tianjin catering in recent years.

However, the best dish in Tianjin is "Dafu Lai". Dafulai is located in the west bend in the northwest corner. After the public-private partnership, it moved to No.29 Liangjiazui, and the storefront expanded from two facades by more than ten times. Later, Dafu came to Guoba cuisine and opened many branches, which were always a little more expensive than other Guoba dishes. When the earliest crispy rice dishes were usually sold for 60 cents a bowl, Dafu came to sell them for 80 cents. Now it's usually three or four dollars a bowl, and Dafu sells it for five or six dollars. Every morning before opening, the master will make brine. To say that this brine is as important as crispy rice, we should not neglect both. Stews usually use chicken soup as the base material, aniseed and soy sauce are the key, shredded chicken, fungus and cauliflower are the decorations, thicken them and pour them into a large iron pot, with sesame sauce, coriander and fried Chili noodles, and sell them!

Different people choose different things.