太二酸菜鱼品牌怎么样 申请店铺

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太二主打老坛子酸菜鱼，标准温度湿度腌制酸菜，主张酸菜比鱼好吃，把有三千年历史的酸菜变成一个中国潮流文化的符号。目前太二在全国已拥有多家门店，主要集中在上海、深圳、广州等地。因好吃的酸菜鱼，加上品牌自己的坚持让太二深受年轻人的亲睐。

为了客人就餐更加舒适，太二坚持店里酸菜鱼只有一种味道，不加辣不减辣；不外卖，不促销等。

太二，原是人口相传的风味街边小吃店。老板将全部的精力都放在研究产品上而忘记开门，甚至连店名都没想，因此常被顾客笑他太傻太二，乐观的老板亦觉自己太傻，故将店名取为“太二”。

为了保障好的酸菜品质，太二合作成立了大型的芥菜种植基地，用山泉水种植，只选择杆肥叶少的芥菜进行腌制。对于腌制，严格控温控湿，腌制将近一个月出坛。这样做出来的酸菜脆爽可口。若是门店碰到当天酸菜用完了，门店直接不营业。

酸菜介绍

酸菜比鱼好吃，标准温度湿度腌制，出坛酸菜比鱼好吃。

鱼介绍

每天只进一次鱼，卖完就关门。只为保障鱼的品质。太二只用鲈鱼做酸菜鱼。鲈鱼比较娇气，要在水温达到20℃~30℃的水里养。水质也不能有污染，但肉质紧实细腻。使用时，鲈鱼去骨去尾，只留下精华的鱼柳部分。而为了保障师傅做鱼的品质，店里每天只进一次鱼。卖完就关门，来晚了，连队都排不上。

为了让客人有更舒适的吃鱼体验，不让客人挤着吃鱼，太二店里只有四人桌。 另外除了桌椅，太二店里的灯光、菜品都是为不超过四人就餐设计。太二只把自己认为做得很美味的一种辣度给客人吃。酸菜鱼在做好后即食口感更合适。外卖耗时，影响口感，太二只想让大家吃到的都是非常美味的酸菜鱼，所以不做外卖。

Taier is mainly engaged in pickled fish in old jars, pickled pickled at standard temperature and humidity. He advocates that pickled fish is better than pickled fish, and that pickled vegetables with a history of 3000 years become a symbol of Chinese trend culture. At present, Taier has many stores in China, mainly in Shanghai, Shenzhen, Guangzhou and other places. Because of the delicious pickled fish and the brand's own persistence, Taier is very popular with young people. In order to make the dining more comfortable, Taier insists that there is only one taste of pickled fish in the shop, no spicy, no spicy, no takeout, no promotion, etc. Taier, it used to be a popular street snack bar. The boss put all his energy into the research of products and forgot to open the door. He didn't even think about the store name, so he was often laughed at by customers as being too stupid. The optimistic boss thought he was too stupid, so he named the store "Taier". In order to ensure the quality of pickled vegetables, Taier has established a large-scale mustard planting base, which is planted with mountain spring water and only pickled with mustard with few leaves and stems. For curing, strictly control temperature and humidity, curing nearly a month out of the altar. The pickles are crispy and delicious. If the store runs out of pickles on the same day, the store will be closed directly. Pickled vegetables are better than fish. Pickled at standard temperature and humidity, pickled vegetables are better than fish. The introduction of fish only enters the fish once a day, and closes when the fish is sold out. Only to ensure the quality of fish. Taier only uses perch to make sauerkraut. Perch is more delicate and should be raised in water with a temperature of 20 ℃ ~ 30 ℃. The water quality can not be polluted, but the meat is compact and delicate. When used, the perch fish bone and tail, leaving only the essence of the fish willow part. In order to ensure the quality of the fish made by the master, the shop only buys fish once a day. It's late. We can't even line up. In order to make the guests have a more comfortable experience of eating fish and not allow the guests to eat fish in a crowded way, there are only four tables in Taier store. In addition to tables and chairs, the lighting and dishes in Taier store are designed for no more than four people. Taier only gives the guests a kind of spicy degree which he thinks is delicious. The taste of pickled fish is more suitable when cooked. Take out is time-consuming and affects the taste. Too many people want to eat delicious pickled fish, so they don't take out.

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