On the winter solstice, the weather in Guiyang is getting colder and colder. The 289 restaurant in Humen Lane has lit a fire and is steaming. Boss Yang Donghai and his wife Jiang Weiqiong are warming themselves by a fire while waiting for diners to arrive.
Boiled Fish, Kung Pao Chicken, Back to the Pot Meat...... The home-cooked dishes made by Yang Donghai are full of color and flavor, which makes people have a great appetite. Surprisingly, he is not a professional chef.
Yang Donghai is a native of Huangping, Qiandongnan Prefecture, and has worked in Guangdong and Guangxi, but the hard money he earns is difficult to support his family. In 1994, in order to help his cousin who opened a restaurant in Humen Lane, Yang Donghai decided to work hard in Guiyang.
Yang Donghai and his wife.
In 1997, Yang Donghai and Jiang Weiqiong, a native of Guiyang, got married and made a living by setting up stalls, selling noodles, fried potatoes, and lo-mei...... It wasn't until 2001 that enough funds were raised, and the store was closed and a restaurant was opened.
When the business was just getting started, the couple encountered a lot of difficulties. To open a restaurant downstairs from a resident, the consent of the upstairs resident is required. Yang Donghai ran back and forth for a month, and finally reached an agreement with each family, and the restaurant was able to open as scheduled.
has been running a restaurant for more than 20 years, and in the eyes of his wife Jiang Weiqiong, her husband has a good temper, is loyal and filial, and treats people modestly. "Being a human being is like cooking, you don't need bells and whistles, the important thing is that the ingredients are of good quality. Jiang Weiqiong said.
Yang Donghai's stir-fried home-cooked dish.
Such an evaluation made the diners present nod frequently. Most of the diners are residents of the community near Humen Lane, and in their eyes, Yang Donghai does not speak much and does things practically.
As soon as the day dawned, Yang Donghai would go to the wholesale market to buy ingredients in person, he did not want a fixed supplier, insisted on his own standards, only selected seasonal, fresh, and good quality.
Yang Donghai is making boiled pot fish.
The real material has gradually become the signature of 289 Restaurant, which has been recognized by many diners, and the business has gradually flourished, and life is on the right track. Yang Donghai bought a car and a house in Guiyang, and took his brothers and sisters in the village to the store to help together.
When the restaurant is open, it is common to see customers rushing to ask, "Have I left my key here?" and "I lost my bag, can you help me find it?"
During the epidemic, Mr. Jiao, a neighbor, "ate and drank" at the 289 restaurant for 40 days because he did not prepare daily necessities, but Yang Donghai did not charge him a penny. "If it weren't for Brother Yang's help, I wouldn't know how to spend so many days. Mr. Jiao said with a smile. Being kind and helpful is what diners think of them higher.
Diners are waiting for their meal.
Under the influence and help of his parents, his son Yang Zhibo opened a barbecue restaurant not far from the 289 restaurant, and the reason for attracting customers is also real materials. There are occasional generation gaps between the two generations, such as Yang Zhibo's tendency to over-exclude the parts that should have been kept when handling ingredients, which is a waste in the eyes of his father and the extreme texture and taste in the eyes of his son.
Unlike many parents, both husband and wife supported their son's business, allowing him to try more and give him great freedom. "Everyone has something they are good at, and 'all roads lead to Rome'. Yang Donghai said.
289 Restaurant Entrance Sign.
The light sign at the entrance of the 289 restaurant was specially made by Yang Zhibo to find an advertising company, and the light board was illustrated with the outline of his father's image, which looked more recognizable, which made his father learn a new word - LOGO. "Although my dad and I have different perspectives on things, we both understand each other. ”
The New Year is coming, Yang Donghai has made a new plan, he is ready to renovate the restaurant, looking forward to the future as the name of this restaurant, 289: two people, all directions, long-lasting.
Guizhou Daily Tianyan News reporter Yuan Liqian
Edited by Liu Lanying
Second instance Chen Yuzhao
Third Instance Xu Shaoting