"DashanBo" and his Taiwanese beef noodles

"Dashan Bo" Chen Jinshan and his Taiwanese beef noodles. Photo by reporter Zhang Xiaoxue

A spoonful of bright red oil, a handful of verdant green onions, a milky white garlic paste, and then poured a spoonful of fat beef bone broth, suddenly fragrant and fragrant, and then the cooked noodles are put in, and then scooped in soft and thick beef pieces, a steaming bowl of "Dashanbo" Taiwanese beef noodles are cooked from the hands of Taiwan compatriot Chen Jinshan. Treating food as an attitude to life is not only Chen Jinshan's requirement for himself, but also a enjoyment.

Back in 2009, Chen Jinshan, who had just arrived in the mainland from Taiwan, set up a small shop on Fuzhou North Road, specializing in Taiwanese specialty pastries such as pineapple puff pastry and handmade egg rolls. For the quality control of ingredients, he always adheres to the principle of "preferring lack to excess". "Pineapple sauce must be made from Taiwan, and pineapple sauce from other sources has a much worse taste and must not be replaced." Chen Jinshan said that due to the inconvenience of logistics at that time, imported dairy products were often out of stock, and in order to ensure product quality, he preferred to sell them.

He has loved beef noodles since he was a child, and after coming to Fuzhou, he ate all over the streets and alleys, and he could not find a bowl of Taiwanese beef noodles that suited his taste. Instead of taking it slow, why not do it yourself? It can also allow more mainland compatriots to taste Taiwan's delicacies. When it was dry, Chen Jinshan immediately started the most critical ingredient - beef. Before dawn, he went to various wet markets to select the best beef tendon meat, and later went to some large supermarkets and wholesale markets, but he was not satisfied with the results of each experiment. "Either the quality is good or bad, or it can't be cooked at all." I have no bottom for the quality of beef, and I dare not open this shop. Chen Jinshan said that because the conditions at that time were not allowed, his plan could only be shelved.

After years of business, Chen Jinshan got to know Lin Yi, a Fuzhou girl who grew up in Langguan Lane. In 2012, the two married and then opened a second pastry shop on Huaxi North Road in Cangshan.

"In recent years, the process of modernization and internationalization in Fuzhou has accelerated significantly, not only introducing many giant enterprises, but also broadening the channels of international trade, and the world's high-quality ingredients can be bought in Fuzhou." Chen Jinshan said that with the guarantee of high-quality ingredients, his "dream of beef noodles" has been ignited again.

On September 17 this year, the "DashanBo" Taiwan Beef Noodle Restaurant on Huaxi North Road opened, and the word "mountain" is the harmonic sound of Chen Jinshan's "shan" character. In order to ensure the quality, Chen Jinshan insists on using beef tendon meat, which is fatter and more chewy to eat, and the soup must be boiled with beef stick bones for 3 hours to be thick enough. "Every morning at 6 o'clock to the store to boil bone broth, almost 10 o'clock to ship, a day to use about 10 kilograms of beef stick bones." Chen Jinshan told reporters that since the opening of the market for more than a month, an average of more than 100 bowls of beef noodles have been sold every day, and the soup is sold out when it is used up.

Many friends suggested that he go online to expand sales, but he insisted on only serving dine-in food, and each bowl of noodles had to be cooked by himself. "Takeaway noodles are easy to soak, and after a long time, they are not hot in the mouth, and the taste will definitely be greatly reduced." I cook it myself so that every noodle is just right. Chen Jinshan's almost harsh requirements for him reflect his desire: to make every guest eat comfortably and satisfactorily.

Soon after the opening, I saw that many female guests often leftover noodles in the bowl, so Chen Jinshan lowered the amount of noodles slightly, the beef portion remained unchanged, and all guests could add noodles and soup for free until they were full. "The cost of noodles is not high, but it is a pity to waste it. Food is a gift from nature, and gratitude for food is also our reverence for nature. Perhaps it is Chen Jinshan's gratitude for the ingredients that makes his beef noodles more full of warmth and ingenuity.

In business, business can only be long-lasting if it is done well. In order to reduce costs as much as possible under the premise of ensuring the quality of ingredients, Chen Jinshan spent tens of thousands of yuan to build a small freezer and purchased at least one ton of imported beef at a time, which not only reduced operating costs, but also effectively avoided price and quality fluctuations. The reporter saw in the warehouse near the noodle restaurant that the frozen warehouse, which was more than one person high, was neatly stacked with raw materials such as beef, sausage, cream, and butter.

Knowing that the 9th Haiqing Festival Summit will kick off this week, Chen Jinshan issued a sincere invitation to young people on both sides of the strait: "I hope that young people with the same ingenuity and pursuit of food can board our 'boat' and make Taiwan beef noodles go further and further." ”

Source: Fuzhou Daily