The noodle shop owner is used to eating other people's noodles.

The noodle owner Ming Jianxin rarely eat breakfast in his own shop. He is accustomed to eating a bowl of hot dry noodles at the noodle restaurant of other people's house around 10 am. For 8 years, he has tried nearly a thousand noodle restaurants.

Bo Caichang's Ming Jianxin explored his unique sesame sauce formula and thermal noodle manufacturing technology. From the opening of the dry shop to the opening restaurant, he began recruiting students to teach the hot -noodle production technology last year.

10 o'clock breakfast

On September 6, Ming Jianxin tasted the hot dry noodles in other noodles. Reporter Miao Jian Photo

"You look at it, I am going early." At about 10 am on September 6, the owner of the noodle restaurant Ming Jianxin told several clerks and turned to walk outside the shop.

"Your boss doesn't eat breakfast in his own shop?" A customer asked curiously.

"Yeah, he usually eats hot noodles in other people's houses, and we have been used to it." A clerk replied.

The Noodle Noodle House is located on Democratic Street, Jianghan District, Wuhan City. It focuses on the hot and dry noodles. The business hours are from 5 am to 2 pm.

On September 6, the thin and tall Ming Jianxin and the four clerks had been busy from early morning to 10 am before he had time to eat breakfast.

In the Ming Dynasty, she turned right and turned right. After a few intersections, 10 minutes later, they walked at the end of Democratic Second Street. He wants to eat hot noodles at the Noodle Food Restaurant.

Along the way, the mobile phone in Mingjian's new pocket frequently sounded the voice reminder -you have X yuan to account, which from time to time attracted the attention of passers -by. Ming Jian had listened to more, and it was used to get used to it.

"Boss, come to a bowl of red oil and heat dry noodles." As soon as he entered the door, Ming Jianxin said with a smile on Dai Mianxiao.

Dai Man Xiao opened this noodle restaurant 6 years ago. The red oil heat noodles were the signboard in the store, a bowl of 5 yuan. "Boss Ming, it's not too prematurely in his own store today." Dai Man smiled and talked with Ming Jianxin.

"I haven't eaten breakfast in the morning, I'm a little hungry." Ming Jianxin asked Dai Man Xiao to put the ingredients normally. After he got it, he stirred it evenly with chopsticks and tasted it.

The clerks of the Noodle Restaurant will finish breakfast before 6 am. However, since the opening of the Noodle Restaurant in 2014, Mingjianxin has developed the habit of eating breakfast around 10 am every day. He explained: "Keep his belly just to taste the hot noodles of other stores. If you eat it first, you will not taste it."

At the beginning, Mingjian had to run in four or five noodle restaurants, and each family ate a bowl of signature hot noodles. He quickly found that the first bowl was full, and he couldn't taste any taste later. He quickly adjusted and only ran a noodle restaurant every time. This habit has been adhering to the present.

"I can't persuade it. I almost ran out every day in the beginning. In the past few years, as long as I heard that the hot and dry noodles are delicious, he will definitely take time to taste it." Ming Jian's new wife Hu Xiaofang said Essence

Although Ming Jianxin went to other people's shops with the purpose of taste, he would not evaluate in person. "It is actually a job to eat noodles in the same expert." Ming Jianxin passed the trial and could intuitively understand the taste and taste of the side.

Other people's faces

On September 6, Ming Jianxin (right) took apprentices in his noodle restaurant. Reporter Miao Jian Photo

Opening the noodle restaurant, Ming Jianxin became a monk halfway. At the age of 47, he was born in a peasant family in Xinzhou, Wuhan. After graduating from junior high school, he went out to work.

Around 2000, Ming Jianxin opened a dry cleaning shop in Wuhan, and the business became more prosperous. In 2013, his dry cleaners made more than 100,000 yuan per year. But Mingjian found that it was difficult to do this industry.

Around 2011, a group of dry cleaning shops switched to the noodle restaurant to sell hot noodles. The business looked very good, and Ming Jian's heart was moving in the eyes.

In August 2014, Mingjian opened a new noodle restaurant to sell hot noodles. This is the current noodle restaurant. Give up to the dry cleaners to switch to selling noodles. The idea of ​​Mingjian's new beginning is, "After making a brand, join the franchise chain and quickly copy it."

After the noodle restaurant opened, Ming Jianxin found that the real situation was completely different from imagination. He recalled: "I don't understand technology and management, I am busy every day."

The unwilling to fail to make a new determination to make a new determination, first conscientiously make a store, master the core technology and management knowledge of hot dry noodles. "If the craft is not in place, the noodles are easy, it affects the taste, and it is useless to be fragrant." The recipe of sesame sauce is confidential for each store. Mingjianxin can only explore by himself.

After Ming Jianxin rented a small house after the shop as an operation room for concentration. He tried the hot dry noodles in different stores, pondered the advantages of other noodles, and improved his product quality.

"Other people's core craftsmanship and recipes will definitely not disclose, and they need to think about it." After Ming Jianxin's shop in other people's houses, it will spend less in a day for a week and one week. He said: "My goal is not simply replication, but to improve my own craftsmanship."

"I found that the faces of others are particularly strong, and I will figure out how others do it. After repeated testing, it will be applied to my own face." Not only the noodles, the decoration style, management mode, and even face -to -face of other people's stores The bowls, Mingjian Xin will also pay attention.

"For example, if you use a small and deep bowl noodles, the noodles below are easy and not easy to stir; on the contrary, replace it with large and shallow bowls, this problem will be solved." Ming Jian Xinqi. It took him 3 years to explore his unique sesame sauce formula and production technology.

It is not terrible to travel with

In August of this year, Ming Jianxin opened a branch to sell noodles on Baofeng Second Road. What he often says to his partner is that he has time to taste the hot dry noodles of other facial restaurants.

"I have eaten as long as the famous noodle restaurants in Wuhan." On September 6, Ming Jianxin calculated in an interview with a reporter from the Yangtze River Daily. He tried nearly a thousand noodle restaurants he had eaten in 8 years. Even if he was recognized as the noodle owner to eat noodles, he had never been rejected. Many noodle owners have become friends with him.

"Every time I go to the head of the Ming Dynasty, he does not collect money." Dai Man smiled when he laughed and had a hot noodle noodle when he was free.

"There are a lot of noodle restaurants who come to our shop." Gong Minghua, an employee of the Noodle Restaurant, said that many people asked, "Why did your noodles taste better than my family?"

"I don't mind going to my shop to eat noodles." Ming Jianxin believed that the hot dry noodle industry must communicate more. "Payings are not terrible, conservative is the biggest threat."

On social platforms, there are 68,000 new fans in Mingjian. Not only do some netizens come to eat noodles, but some people want to learn from the teacher. He revealed that students began to recruit students last year. Each person was trained for about one week, and more than 400 people had been trained.

Li Hang, a 32 -year -old Tianmen, Hubei, runs a Chinese -style fast food restaurant in Jingmen. After brushing the new video on the Internet, he made a special trip to inspect twice, and recently officially worshiped Ming Jianxin as a teacher. "His idea coincides with the idea of ​​young entrepreneurs, and he is not conservative at all. I admire him very much." Li Hang said.

The noodle restaurant can now sell about 400 bowls of hot noodles every day. In addition to teaching the operation process of heat -to -dry noodles, Ming Jianxin will also introduce his own operating experience. He will also tell the students who have to eat hot and dry noodles in other noodle restaurants to encourage everyone not to be self -proclaimed and communicate more.

"A small catering shop owner can take the initiative to persist for many years, it is commendable." Wuhan catering expert Wan Jiemin commented on Ming Jianxin often went to other noodle restaurants to eat noodles. Realization of transcendence.

Wan Jiemin believes that Chinese catering is very complicated, all -dishes and hundreds of flavors, and the development of skills itself is radioactive, but in the end, it is necessary to return to diners to meet the needs of most customers. To develop catering practitioners, they must be extensively exposed and understood, learned and refined in each other, and finally promote innovation. (Shi Qiang, a reporter from the Yangtze River Daily)

[Edit: Deng La Xiu]

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