Tea Restaurant Entrepreneur Wei Wenjie: Not only does the taste of Hong Kong, but also the spirit of hard work

Jimu Journalist Chen Qian

Photography reporter Liu Zhongcan

Intern Nong Jinyu

Draw the plate and cup of the rooster, the traditional "Ten Lingdan" signboard, walk into Wei Wenjie's Hong Kong food tea file, and the strong Hong Kong flavor lingers in this small tea restaurant.

As a tea restaurant, which is mainly known for the taste of Hong Kong, Wei Wenjie chose to be a background wallpaper. It is not the night view of the Victoria Harbor and Causeway Bay.

"Sham Shui Wan is a bit similar to Hanzheng Street in Wuhan. In these two places, the spirit of hard work of the two cities." On the afternoon of June 29, Wei Wenjie, a Hong Konger who worked in Wuhan and started his entrepreneurship for 12 years, said in an interview with Jiudi Journalists, saying that Not only to bring the taste of Hong Kong to Wuhan, but also the spirit of hard work of generations after generations.

Wei Wenjie

From real estate elite to tea restaurant owner

Light, hot pot, pour into the river powder, and stretch, Wei Wenjie's movements are in one go, and there is a style of "food god" in Hong Kong dramas. But in fact, he started to enter the catering industry almost 5 years ago. Before that, when he had the only intersection with the tea restaurant, he was a customer.

When Wei Wenjie came to Wuhan in 2010, he was an employee of a Fortune 500 company in Hong Kong. He was stationed in Wuhan to be responsible for the construction of three residential projects. When he was busy, he had a heart attack. After the treatment improved, he decided to switch to career. After doing business planning in Wuhan for some time, he started his own business and chose Hong Kong cuisine he was familiar with since he was a child.

At the beginning, Wei Wenjie made Hong Kong snacks such as eggs. Later, as the facade was upgraded, he transformed the nanny room and garage on the first floor of his home into a small tea restaurant. "The first day was miserable. One morning did not come in the morning. In the afternoon, some guests received six or seven hundred."

Wei Wenjie, who was a chef, decided to start from scratch. "I asked a lot of friends, a pork roast, a roast goose, how to do it, and learned it by hand." He said with a smile to reporters, when many dishes have felt that you can learn to eat it for customers Essence

In this way, dolls, sandwiches, fish eggs, to roast goose, barbecued pork, and dry fried cow river. The familiar taste in childhood was restored by him.

Wei Wenjie in the kitchen

Do Hong Kong -style noodles for anti -epidemic volunteers

During the new crown pneumonia's epidemic in 2020, Wei Wenjie stayed in Wuhan. When he closed at home, he saw the raw materials such as the flour and other raw materials, and he made Hong Kong -style noodles such as tarts, pineapple buns. "I can't do anything else at home, so I will not let himself be too idle." He gave many noodles to the busy volunteers in the community.

Wei Wenjie needs to return to Hong Kong once in half a year to check his heart and take medicine. During the sealing city in Wuhan, his medicine was almost finished. With the help of the Hong Kong Special Administrative Region Government in Wuhan's Economic and Trade Office, he received the medicine from Hong Kong in time.

With Wuhan's "unblocking", Wei Wenjie began to find new facade. The original restaurant area is small, and only 4 tables can be placed in the room, and two outdoor are obviously not adapted in the midsummer and cold winter of Wuhan. After half a year in Wuhan, he found the current store at Jinyin Lake Road in East and West Lake.

When he was learning cooking, he asked an experienced chef to make delicious dishes. The chef's answer is that in fact, the tastes of each person are different, so the intention of research and development can make customers remember. "Thinking about food" is actually more important than delicious.

After 5 years of cultivation, he also gained a lot of mature customers. "Now at noon, I know almost seven tables among the ten guests." There is another family of three who come to the store in almost 5 years, and most of them are the most classic "old three": ribs and steaming phoenix claws , Shrimp dumplings.

I hope more Hong Kong youth will come to Wuhan to see

Many furnishings in the tea restaurant are Wei Wenjie's memory of his childhood as much as possible. For example, the plate and cup with a rooster pattern are the most familiar when he was a child. "This kind of cup was the cheapest at that time, but now buying online is more expensive than most tableware." Although considering hygiene and convenience, disposable chopsticks replaced the familiar childhood familiar as childhood. Bamboo chopsticks and chopsticks, but there are still many childhood memories on the wall. Shi Lingdan and He Jigong are the brands of Chinese patent medicine he took when he were young. The tram called "Ding Ding" by Hong Kong people was actually more age than the subway. The night view of the Victoria Harbor that some tea restaurants like to use was replaced by large photos of Nanchang Street in deep water, which was also carefully selected by him.

"Sham Shui Wan is equivalent to Hanzheng Street in Wuhan." Wei Wenjie, 52, is obviously deeper about the memory here. It is this place that has witnessed the change of Hong Kong from a small fishing port to the "Oriental Pearl", and also pinned the spirit of the hard work of Hong Kong people. He also hopes that Wuhan people can not only feel the prosperity of Hong Kong, but also feel the spirit of hard work.

Wei Wenjie and his wife

In Wuhan for 12 years, Wei Wenjie also felt the change of the city. When I first arrived, I drove from the home of the Jiang'an District to the project site in Caidian. The road took more than an hour on the road, and the traffic jam was also commonplace. Now, with the subway, travel is smoother. "The progress of the city's appearance is very large, green, roads, etc. The gap with first -tier cities is getting smaller and smaller." Wei Wenjie said that his restaurant partners are also people in Wuhan, straight, atmospheric.

Wei Wenjie's tea restaurant will rest every Monday, in order to have time to see the city with his wife and learn new dishes.

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