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Wang Dawei always wakes up early and hurries to his small shop, opening the slightly old wooden door and preparing to start the day's work. He is a pastry chef who specializes in making and selling traditional Chinese breakfast dishes such as fried dough sticks and tofu brain.
Although his small shop may be small, it attracts many loyal customers every day, who love the taste and warm memories of these traditional foods.
That morning, Aunt Li, a frequent customer, was chatting with Wang Dawei while chewing fritters, and suddenly mentioned something that puzzled her: "Master Wang, I went to the hospital yesterday and heard the doctor say that the elderly should eat less fritters and tofu, is this true?"
Wang Dawei was stunned, he knew that this topic was very sensitive, but it was also the lifeblood of his business. He decided to go to the hospital for a consultation in person and find out the truth. So, he found Dr. Zhang, who is also his regular customer.
When Dr. Zhang saw Wang Dawei, he greeted him with a smile: "Master Wang, why do you have time to come to the hospital?"
Wang Dawei directly expressed his doubts, and after hearing this, Dr. Zhang nodded and began to explain: "I have talked about this question many times, but it is true that many people still don't understand it. Although fried dough sticks are delicious, it is a fried food, and eating more is really not good for health, especially for the elderly, it is easy to cause elevated blood lipids.
As for tofu, although it is a healthy food, tofu contains high purines, and for the elderly with gout, it should also be in moderation.
After hearing this, Wang Dawei felt a little surprised. Dr. Zhang went on to make a unique point of view that David Wong had never heard of before: "In fact, not only fried dough sticks and tofu, but also many traditional foods are often overlooked in the process of making them, and their nutritional ratios and the health needs of modern people are often overlooked. ”
For example, traditional pastries are often heavy in flavor, oil and salt, and long-term consumption will cause a burden on the body. Dr. Zhang also mentioned several specific cases, such as an elderly diabetic patient who had difficulty controlling his blood sugar due to long-term consumption of a breakfast high in oil and salt, and eventually had to increase the dose of medication.
There is also a patient with high blood pressure who has poor blood pressure control because he likes to eat salty and heavy traditional snacks. After listening to these explanations and examples, Wang Dawei felt very inspired.
He realizes that although he is an ordinary pastry chef, he also has the responsibility and ability to make a difference. So he began to think about how to make healthier pastry products without changing the traditional flavor.
When he returned to the shop, he began to try to reduce the use of oil and salt, switch to more whole wheat flour, add some high-fiber ingredients such as oats and flaxseeds, and try steaming to make some traditional pastries to reduce the amount of fat in the frying process.
Although these changes were not easy at the beginning, and the customer's acceptance of the taste was also high, Wang Dawei did not give up, and he believes that it is a sign of responsibility for the health of customers.
In order to make customers understand the importance of these changes, Wong has hung up some easy-to-understand health tips provided by Dr. Cheung in the store, and regularly invites Dr. Cheung to the store to give small lectures on healthy eating.
Customers are slowly embracing these healthier options, feeling that although the taste has changed, they are more relaxed to eat, no longer have an overly oily feeling, and they can enjoy the new flavor.
One day, a young dietitian, Liang Sisi, suggested that Wang Dawei can design more specific healthy breakfast packages according to the nutritional needs of different people, such as low-salt meals for patients with high blood pressure and low-sugar meals for diabetic patients.
Wang Dawei was very much in agreement with this, and they soon began to work closely together. Through the cooperation with Liang Sisi, Wang Dawei not only improved his professional knowledge and skills, but also made his store performance significantly improved.
More customers seeking healthy eating began to visit his shop, and even some hospitals began ordering healthy breakfasts from him for hospital staff and patients. In fact, Wang Dawei's change is not only for commercial interests, but also for social responsibility.
Wang Dawei stood in front of his shop, looking at the bustling streets, people's faces were filled with satisfied smiles, and an indescribable warmth and pride welled up in his heart.
What do you think about the elderly eating less fritters and tofu? Welcome to discuss in the comment area!