Strong Malatang: 34 years of unchanged "hometown taste"
The proprietress Qin Tingying was scalding vegetables. Photo by Lanzhou Morning News reporter Zhao Xinyuan
In 1990, with a table, a stool, a stove, a small pot of well-worn skewers, and the price of 8 skewers per yuan, Qin Tingying and his wife supported the life of the whole family by relying on Malatang.
Thirty-four years later, the mobile stall has become a 40-square-meter shop, with seven neatly arranged tables and a wide variety of dishes such as fresh vegetables and special secret beef...... The passing years have left traces in the corners of the eyes of the boss Qin Tingying, but what remains unchanged is the taste of the spicy hot, and the strong spicy tang has also become a well-known local delicacy in the Wuyi vegetable market in Xigu District.
34 years of small shop What has passed is the passing of years
In 1988, Qin Tingying and her husband came to Lanzhou from Anyue County, Ziyang City, Chengdu City, and made a living selling vegetables. Two years later, we discussed setting up a small stall to sell Malatang and vegetables at the same time. Qin Tingying said.
In 2008, in order to let his son Li Qiang have a skill, Qin Tingying began to teach his son how to make Malatang. Li Qiang, who was preparing Malatang, told reporters: "I have been skewering for more than 2 years just by wearing skewers, and I am still learning." When there are many diners, Li Qiang only has the qualifications to eat shabu-shabu, "My mother is the main force in the store, in order to ensure the taste of Malatang, when there are many people, my mother has to start it herself." ”
"Recently, I obviously feel busy, and Tianshui Malatang has also driven the business of Lanzhou Malatang, and there is an endless stream of customers who come to the store, and the turnover has at least doubled. Li Qiang said, "The secret to retaining old customers and attracting new customers is not only honest management, but more importantly, ingredients and taste." ”
34 years in business What hasn't changed is the taste
Every morning at 7 o'clock, Qin Tingying went to the market on time to select ingredients, and then began to boil the soup base. The soup base is made of pork bones and whole chicken, and it should be boiled for at least a few hours.
Spices such as chili, pepper, and ginger are modulated in proportion to form a unique spicy taste. In the full fresh-keeping cabinet, dozens of fresh ingredients are mouth-watering, and Qin Tingying's secret beef and tenderloin marinated by himself are also must-order signatures in the store.
By noon, several tables were already full. Bian Zhuojun and several diners sat down at the same table, and various ingredients such as secret beef, potatoes, and wide noodles rolled in the hot soup base, and then, scooped a spoonful of soup base, and then poured a few spoonfuls of oil and spicy seeds, and a spoonful of sour radish, and the fragrance of a bowl of spicy soup spread......
"Many customers grew up eating my family's Malatang, and some of them have worked and settled in Shanghai, Beijing, Dalian, Shenzhen and other places, and still can't forget the taste of this Malatang. Li Qiang said proudly: "No, a customer in Guangdong just transferred money to me on WeChat and asked me to send him some chili peppers, secret beef and seasonings." ”
Over the past 34 years, Qin Tingying has adhered to it with ingenuity and "boiled" a bowl of fireworks and delicious food in the world. As Bian Zhuojun said, this spicy tang is not only to satisfy the taste buds and fill the stomach, but also a feeling, a hometown taste that you can't forget wherever you go.
Rushing News Lanzhou Morning Post reporter Xuan Siyu
Sophia Malatang: "Dry Mix Big Three" is down-to-earth
For 27 years, it has maintained the traditional old-fashioned spicy tang taste.
Recently, Tianshui Malatang has become popular all over the country, and this sudden "splashing wealth" has also fallen on Malatang all over Gansu, Lanzhou is also full of "hot and hot" atmosphere, and the business of Malatang shops in the streets and alleys is booming.
"Xigu Club Sophia Malatang has been open for many years, and it tastes good, and has always maintained the traditional old-fashioned Malatang taste. "The chili pepper in this shop is fragrant, delicious, and there are a lot of peanuts, and the proprietress is also very enthusiastic, and I like to come here to eat Malatang." "Old diners talk about this Malatang a lot.
Sophia Malatang store is not large, the decoration is simple, the refrigerator cabinet is rich in dishes, meat and vegetarian combinations, the cabinet next to the dining outlet is placed with a variety of drinks, and the refrigerator on the other side is classified with pre-cut beef and various ingredients that need to be refrigerated. The shop doesn't look much different from the Malatang restaurants in the streets and alleys of Lanzhou City, but when it comes to the years of making Malatang, it has been 27 years. From the small vendors who set up street stalls and put all kinds of bamboo skewers on two long tables at the beginning, to the store of about 20 square meters in the Xigu Club Food City, the owner and his wife have made "a bowl of spicy hot" prosperous, and now they have become famous in the area of Xigu Club.
"There are more than 50 kinds of dishes in our store, among which the most people eat potatoes, wide noodles and sweet potato noodles in Dingxi. Nowadays, customers love vegetarian food, and fresh seasonal vegetables such as chrysanthemum, lettuce, bamboo shoots, and cabbage are also popular. Our specialty is the 'dry mix of wide noodles, potatoes, and bean skin', which is economical and sells very well. Many people like our fried chili peppers, saying that they smell good and taste better. Actually, there is no trick, fried chili, oil is very important, we have always used the best canola oil, 27 years consistent. The proprietress Ma Qiaoying was busy scalding vegetables while chatting with reporters.
Sophia Malatang pays attention to the taste, according to the number of dishes selected by the guests and the requirements for taste, the well-stirred "soul juice" penetrates into each dish, fully satisfying the requirements of the taste buds of diners.
A small shop, a bowl of spicy hot, followed by the earth, steaming, overflowing with aroma, but also full of thick fireworks. Text/Picture Rushing News Lanzhou Morning Post reporter Wang Lixia
Jiazhen Malatang: hot noodle cake + spicy hot, spicy and enjoyable
Many of the guests are repeat customers and residents of the neighborhood.
With the explosion of Tianshui Malatang, many "foodies" walked the streets and alleys to check in at various Malatang shops. Recently, the reporter followed the aroma of the online video overflowing the screen to Jiazhen Malatang located at the intersection of Wuyi Mountain Road, Dashaping, Chengguan District, Lanzhou City.
With the explosion of Tianshui Malatang, many "foodies" walked the streets and alleys to check in at various Malatang shops. Recently, the reporter followed the aroma of the online video overflowing the screen to Jiazhen Malatang located at the intersection of Wuyi Mountain Road, Dashaping, Chengguan District, Lanzhou City.
As soon as I walked into the store, I heard a young couple chatting while eating: "It's so delicious, it turns out that we have such a delicious spicy tang around us!" Looking at the wide powder and red chili oil flowing in the bowls of diners, it has fully mobilized people's taste buds.
A steady stream of customers came in, and the boss was busy scalding the food, while warmly greeting the diners who entered the store, "Pick what you want to eat!" said and handed each customer a basket of vegetables.
While waiting, the reporter chatted with the boss and learned that the boss was a native of Lanzhou. "My husband and wife have been running this shop for 15 years, and many of our customers are repeat customers and residents of the neighborhood. Catering is a conscience job, this is a sentence that I cherish in my heart. Therefore, we have always insisted on using the best ingredients, and the soup base is boiled for more than 4 hours with chicken broth and big stick bones...... "The owner said, he comes to the restaurant early every morning to make soup and prepare the ingredients for the day.
Hot noodles are a major feature of the store, and they are also the "soul mate" of Malatang. Pieces of golden hot noodles cut into diamond shapes, make people look at the appetite greatly, a bowl of spicy hot noodles with a hot noodles cake, spicy, enjoyable!" "Today's spicy hot noodles are really enjoyable, enjoy the deliciousness and comfort." A diner who had just finished eating Malatang said.
A bowl of spicy, fragrant, and fragrant Malatang also carries the enthusiasm and kindness of the people of Gansu. The owner of the shop told reporters that this wave of "hot and piping" Tianshui Malatang has made his small shop have a sharp increase in customers, and recently he has to prepare more ingredients every day and boil more bone broth to be enough.
Text/Picture Rushing News Lanzhou Morning News reporter Sha Jinping Li Xiaogang