Damdi is done differently in all branches. Why is there no single standard? It is thin on the new building, thick and large on the tsemposelka. Momyshuly is also different. But all steel has few ingredients. You eat one dough when biting off and in the last parts. Because of this, dryness appears.
I haven't been here for more than three years! I wanted to remember those gustatory pleasures as in 20 and 21 years)But there was expectation and reality! The kitchen and service started to limp!