"Make an extra 15 salt-baked chickens this afternoon." On the afternoon of the 7th, Li Zhengyu just sent a message in the circle of friends not long ago, and the salt-baked chicken that was added was snapped up. Since participating in the Dongjiang cuisine delivery to the countryside organized by the Huizhou Municipal Human Resources and Social Security Department in October last year, Li Zhengyu has followed Li Hongkun, the inheritor of Dongjiang cuisine, to learn the practice of salt baked chicken and embarked on the road of entrepreneurship.
Li Zhengyu is a native of Meizhou, born in 1996, not tall, thin, or a child. After graduating from secondary school, he did design in Guangzhou, sold mobile phones in Dongguan, and later came to Huizhou where his brother worked. After arriving in Huizhou, he worked in a shoe factory in Huidong, earning three or four thousand yuan a month, and his job was not stable.
In October 2019, Li Zhengyu saw the news of the activity of Sending Dongjiang Cuisine to the countryside, so he signed up and decided to try it. "After learning it, I made it for the neighbors to eat, and everyone said yes." This gave him the idea of starting a business.
Everything is difficult at the beginning, and entrepreneurship is even more so. For a beginner like Li Zhengyu, when making salt-baked chicken, the heat of the salt is difficult to grasp. "Made with a gas stove, the baked chicken is either uncooked or mushy." He discussed with Li Hongkun and developed a constant temperature salt oven that can keep the temperature of salt at 200 degrees, which can not only ensure the quality of salt baked chicken, but also achieve mass production.
Solving the problem of making salt baked chicken, how to open the market has become Li Zhengyu's biggest headache. He bought an electric tricycle and went out to set up a stall every afternoon, only to sell one or two of his dozen chickens. What to do? He can only accumulate the source of customers in the surrounding communities little by little through free tasting.
At the end of last year, a chance allowed Li Zhengyu to find a business opportunity. He and his friends brought their own salt baked chicken to the restaurant to eat, and the owner found that the chicken was fragrant and took the initiative to ask for cooperation. Later, Li Zhengyu brought the salt-baked chicken and sold it one by one in restaurants. "That way I can sell my products and add a signature dish to the restaurant."
At present, Li Zhengyu can process more than 60 salt-baked chickens a day, with a monthly turnover of 100,000 yuan. Speaking of the choice of entrepreneurship, Li Zhengyu smiled and closed his mouth: "It's much better than working in a shoe factory." "As for the future, Li Zhengyu plans to continue to do a good job in processing and adhere to the traditional method of making salt-baked chicken." At the end of this year, I opened a direct-operated image store and began to join. ”
Yu Lei
【Photo】 Wang Changhui
【Author】 Yu Lei; Wang Changhui
【Source】 Southern Press Media Group South + client