Zhang Yunqiang
A modified tricycle, a few wooden tables, and a large canopy formed a simple cattle stall. Every day, Mo Mingxin (MingGe) and Huang Yanzhi (Yanjie) husband and wife greet guests who come to eat beef offal at the mouth of the village without changing the wind and rain.
Many people who pass through this place will go to the "Yanjie Beef Offal" stall and eat a bowl of fragrant, hot and spicy beef offal. When the delicacy falls, the fatigue of the whole day seems to be swept away.
Yan Jie and Ming Ge are from Donghu Village, Huashan Town. In 2013, Yan Jie resigned from the hotel where she had worked for 10 years, and her husband Ming Ge started the "Yan Jie Beef Miscellaneous" file, opening a road to entrepreneurship.
Yan Jie is very interested in cooking and has a talent. She knew that many people loved to eat beef offal and thought it was a way out, so she followed the master to learn how to make it. After learning the most basic operation, I began to explore and innovate.
Delicious, is the evaluation of many people who have eaten Yanjie beef offal. According to diners, the biggest feature of "Yanjie Beef Offal" is fragrant, refreshing and elastic.
In order to maximize the taste of beef offal, Yanjie spent a long time exploring the collocation of beef offal and the ratio of sauce, while paying attention to the quality of ingredients in the production process, strictly controlling the cooking temperature and time. She has thought about the combination between various beef offal, to the ratio of various sauces. For example, beef tendon and cow cypress leaves are the most delicious, and these two cannot be paired with beef lungs, otherwise it will affect the taste. The sauce corresponding to each beef offal is also made by her with more than a dozen sauces.
After the finished product came out, she let her family eat it first, and then adjusted it according to the opinions until everyone felt delicious. After the production was successful, Yan Jie and Ming Ge decided to set up a beef offal stall. At first, they sold near Mirror Lake Avenue, where there were many residents. Yan Jie still remembers the scene when the first diners tried it on the first day of selling. Fortunately, people who ate on that day said that it was delicious, and on the first day of the stall, the people who came to buy it lined up in a long line.
Eight years later, "Yanjie Beef Offal" has become a delicacy that people love to eat.
There are only three varieties on Yanjie's cattle miscellaneous stalls: beef tendon cow cypress leaf, tripe beef intestine, cow lung beef heart cattle intestine, the price is between 15-35 yuan. In addition, there are some special snacks such as radish, chicken feet, and beef balls.
The process of making beef offal is arduous, tedious and time-consuming. Every morning, after the ordered fresh beef offal is delivered, the husband and wife must first separate the lungs, heart, stomach, tendons, etc. of the cow, and go through the steps of cleaning, oiling, boiling, cutting, stir-frying, boiling and other steps, which lasts about 5 hours. In order to remove the fishy smell of beef offal, a variety of spices such as fragrant leaves and tangerine peel are used. Whenever they make beef offal, the aroma of the home will be wafting out, which makes people feel very appetizing.
Every day at about 4 p.m., Ming Ge and Yan Jie would push the tricycle out to set up a stall, until the day's beef offal was sold out, and then they would take the stall home. There are many customers in Mingge's WeChat, and every day there will be regular customers in WeChat to ask Mingge what he has eaten today and when he has passed. If there is a need for nearby customers, Mingge will also deliver. "Guests love to eat and don't want to disappoint them." Mingge said.
A few years ago, in order to take care of the convenience of the family, Yan Jie returned to set up a stall near her home, and many regular customers who used to be on Lake Avenue would drive to eat.
The delicious beef offal made Yanjie and his wife famous, broke out of the world, and made their lives better. Today, they have also brought out eight apprentices, these apprentices are from other provinces and Huadu locality, and the addition of young people has made this humble industry bigger and stronger.