In the "nine miles and three points" consumer city, commerce accounts for the majority. The ancients said that "the people take food as the sky". In order to meet people's needs for food, countless restaurants have been opened here. Think carefully, such as Rong Paradise, Jingcheng Garden, Guansheng Garden, Delicious Fresh, Jingning, Aunt Feast, such relatively high-end restaurants, of course, for the right and rich to enjoy; Restaurants such as Qiu Fozi, Cai Gen Xiang, Duo Yi, and Dadi Chun can be enjoyed by the general public. The most memorable thing is that the small streets with many passers-by are specially served as rice stalls for the working people.
The owner of the small food stall opened the shop on the small street with more pedestrians, and even placed it on the edge of the street, the shop is not wide, the equipment is simple, and the cups and chopsticks are rough. As a result, the investment is small, the cost is low, coupled with the kind attitude towards the buyer, the emphasis on the portion size of the meal, and the special consideration for the laborer, the business is naturally good. This contains a clear business experience for the shopkeeper to serve.
Noodle master. Low-end small rice shop
Most of these rice stalls do not have signs, because many customers are illiterate, they only know that the food in a certain place is cheap and affordable, and they do not care about the sign of the store; Or it can be said that the signboard is in the customer's reputation.
One of them is a rice shop that sells steamed rice and steamed vegetables. Its steamed vegetables, with fatty meat as raw materials, and seasonings, supplemented by rice noodles, and tamales with soybeans or red amaranth as the base; There are also steamed pork ribs. Tamales are either measured in bowls or slices, which is very affordable for patrons who have little money and want to see meat. People who measure the tablets are called "large pieces of steamed meat", each piece is almost half the size of a palm, and the fat is more and thinner, and the import is tender and slag, which can really be described as color, aroma, taste, and quantity are very appetizing to the laborers.
When steaming the meat, the rice is also basketed. Each bowl of rice is a bowl of quality and quantity filled with four or two (sixteen-seat scales) of rice, placed on the steaming septum, and then added appropriate hot water, the steamed rice is suitable for the taste of the general buyer. There are also a few bowls of rice with extra water added every other day, which is for the elderly or poor appetite of the patron.
The shop uses a bamboo steamer with a diameter of about 1 meter, fills the water with a large iron pot below, installs a steaming partition on the upper layer, and puts a partition for each dish and rice. The stove is fueled by Arashi charcoal, and the young man uses a large fan to fan the stove until the steamer is filled with gas. It is really full of water and fire, and it can be sold in two hours
The rice shop prepares in the morning, and by 11 o'clock, the rice will be out of the basket at the same time. It was all sold out before about one o'clock.
This kind of rice shop that sells steamed rice is mostly double-room paving. One is a stove hall, the furnace mouth to the street, the number of steamers is more, squatting on the table when going up and down the cage, and the two are lifted to the opposite side. There are several large square tables and benches in one room, and it is lively at noon.
There are also small dishes such as fried bean sprouts, taro stalks, and shredded kohlrabi. The shopkeeper served it on an earthen saucer in advance and placed it on the board. Some eat meat, some eat small dishes, and some come to buy steamed meat and ribs that are out of the cage
Another category is the bean flower rice shop
At that time, selling bean blossoms was self-grinding. The raw material of bean blossom is soaked dried soybeans, ground into a pulp with water, soaked bean residue, boiled, and lit into soy milk with gypsum water. The seller is called gypsum bean blossom. For example, when green soybeans are on the market, they can be ground into slagged vegetables. Because the shop is self-grinding, it is generally the front of the shop hall, and the back is the place where the beans are cooked. At that time, many bean flower rice shops were single-room shops, and the bean blossom pot was placed in front of the store
The bean blossom rice shop sells koshi rice, the rice is cooked in a pot to be semi-cooked, then the rice soup is filtered out, put into the koshiki, then steamed with water, and then carried into the store, using a wooden rice scoop to scoop the rice. Scooping the mouth of the bowl with the first hand, plus a scoop, each bowl comes out of the bowl mouth, which is called the head of the bubble. This is also the measurement method of selling rice, and it can also be scooped into half a bubble head bean flower, which is the main dish that buyers eat. A kind of white water bean flower with soup with water, tender and hot, coupled with a dipping saucer made of home-cooked watercress, peppercorns, sesame paste, and soybean oil, its taste is numb, spicy, fresh, and it is a good dish for ordinary civilians to cook.
The most special thing is the "tooth and tooth rice"
"Tooth and Tooth Rice", also known as knife rice, is cooked into stewed rice in a deep-edged pan. Two pounds of rice under each pot, after cooking, in front of the buyer,the rice in the pot is flowered into four teeth, and then spent into eight teeth, each tooth is exactly four two, and the two teeth are half a pound (eight two). Because a pot of rice is spent into teeth, called "tooth and tooth rice", it is necessary to use knife flowers, so people call it "knife rice". When the buyer comes, he sells the rice that has been spent into teeth, and uses the spatula to scoop the pot with the bottom of the rice, and scoop it into the bowl.
Tooth and tooth rice
The main meat dish of "Tooth and Tooth Rice" is the back pot meat, but it is not eaten and fried. The patrons who come here to eat pay attention to the excellent food, the price is due, and the meals are on the same page. So the shopkeeper will boil the meat in the pot, put it in a clay pot, put it in a pot that is on fire, and warm the pot with hot water so that it is not cold.
These food stalls are more opened near the station wharf outside the city, and in front of the Chengxing Street outside the old south gate is the road leading to Shuangliu and Xinjin, with rickshaws and chicken bus docks. The area around Dongda Road outside the East Gate is a gathering place for porters, sliding pole drivers, and coachmen to write business to Longquanyi and Jianyang. Therefore, steamed rice stalls, tooth and tooth rice stalls, and Mao'ertou rice stalls are also concentrated in these places.
There is also a late-night meal. Most of these stalls sell fat sausage powder during the day and add fake rice at night.
This kind of paving is generally not wide, basically only two or three square tables, more than ten benches of the hall. But although the tables are not many, they are clean, and the floor is not wide but clean. Most of the buyers are cold and illiterate, they spend little money but do not appear shabby, so they become regular customers.
Taking rice is the easiest way to boil rice. First, the cooked next meal is placed in a large basket and placed next to the pot. When selling, put the rice in a bamboo spoon and blanch it in a pot of boiling water, and it must not be too soft, otherwise there will be no smell of rice. Pour it in a bowl, put it with soybean oil, squeezed vegetables, green onions, and then use a bamboo scraper to scrape some oil in the lard bowl and put it in the rice, which is called rice. This kind of small food shop, during the day to sell fat intestine powder mainly, to sell the rice, the fat intestine, small intestine "hat knot", lung lobe, heart as the next meal, but not quantitative as a portion, by the buyer to buy as much as cut as much. After cutting it, put it in a bowl, add soybean oil, chili oil, green onion and other spices, and become a dish of rice.
Finally, I also have to mention the rice shop for the convenience of all kinds of people.
In the alley of the East Gate, there is such a restaurant that sells both retail meals and packed rice, and the travelers of the East Avenue Hotel, the bachelor near the hotel, in order to eat conveniently, eat a package meal at this restaurant. Customers can eat three or two meals, and the store is free to serve. The specifications of the dish are diverse, can be one dish and one soup, two dishes and one soup, and even a small dish and a plate, which is also the lowest price. Meals are not measured until they are full. It can be packaged for ten and a half days, or it can be three days and five days, which is convenient for the patron. There are also a small number of primary school students, who also pack a lunch here, which also solves the difficulties of students' parents.
With the development of the times, these rice stalls and rice shops have become a thing of the past. But can today's stormy food and beverage operators learn something beneficial from it?