Cover news reporter Yang Jiong
Online articles will always attract heated discussion and be named "face god"
"The Bichang Dam is an old street, when it is calm, you can't see a few flowers and flowers, and the leaves of the chicken crown thorn tree and the tree are mixed together, and they are swept by the wind, emitting a 'sassy' sound. However, at noon, this street is transformed, like a river, people, from the street to the street, and then retreat from the street edge to the street, "Zhong Ji beef knife noodles" in front of the street edge is the intersection of this crowd, 'stalls' paved with noodles diners. The brakes are spectacular.
'Zhong Ji beef knife noodles' main beef knife cutting, this is the confidence of the boss, but also the affirmation of the guests, over the years, this bowl of noodles for the Zhong family to earn a lot of tickets, but also for The Zhong Ji won too much praise. Beef in Pixian watercress under the conditioning of pixian bean and spices from various docks gathered together, at the behest of Boss Zhong to complete the taste etiquette for customers, kneeling in the taste buds of diners carefully plucked, let each handmade knife cut noodle wrapped in intoxicating incense into our throat, into our world of pleasure. ......”
Wa noodles are a craft
This is Wang Jun's most recent article published on his 100 number "Face to Face Gathering", his fans have exceeded 10,000, and recommendations, forwards and messages are very active. Netizens put a hat on Wang Jun, calling him "Face God!" ”
"The most famous old noodle restaurants near Hongxing Road are 'Zhang Ji Eel Noodles', 'Huaxing Omelette Noodles', 'Zili Noodles' in the early Yinghuasi Street, of which 'Huaxing Omelette Noodles' can be described as a century-old shop, creating a variety of omelette noodles in Chengdu, and the status of the jianghu cannot be shaken..."
"And the name of the Peking University cover noodles came from?" It was born on North Avenue. ”
"The 'below' boss of Wucheng Avenue is a painter."
……
His noodle experience articles have a high hit rate and millions of recommendations.
Which noodle in Chengdu is the main feature? What style of seasoning? How cost-effective is it? Wang Jun can always say that the head is the Tao, so for the netizens to call him "face god", although Wang Jun does not say no, it has also become an indisputable fact. His familiarity with Chengdu noodle restaurants is truly unparalleled.
Take a group photo with Yang Boying's traditional sauce noodle owner
Take the train straight to Neijiang just to eat noodles
It took two to three years to "eat almost all over" Chengdu's delicious noodle restaurants, so he began to look around Chengdu.
Wenjiang's scribes, Qionglai's milk soup noodles, and sheep and horse's chaza noodles have also tasted, and he heard that Neijiang's beef noodles are very cattle, so he decided to take a car to go.
On that trip, Wang Jun spent more than 200 yuan on the train fare, and he ate 3 bowls of noodles at two of the most famous noodle restaurants on Neijiang Minzu Road, "Zhiqiang Beef Noodles" and "Widow Noodles", for 30 yuan.
Fortunately, he met The founder of widow noodles, Grandma Chen, who basically "retired to the rivers and lakes", and Grandma Chen personally cooked a bowl of noodles for him, and Wang Jun took a group photo and communicated with him, sighing "It's worth the trip!" ”
Wang Jun communicates with Grandma Chen, the owner of the "Widow's Face"
Wang Jun wrote in the experience article: In the early 1980s, Grandma Chen lived alone with four children, in a difficult situation, only to open a noodle restaurant and do business. Eventually opened this noodle shop. On the first day of opening, the front of the shop was full of people, everyone was full of tongues, some admired her bravery, some envied her new life, of course, there were also worried about her business and future, Chen Shuzhi, who took the first step, was forced by life, "desperate bets, maybe there is a way to live." That's what I thought." Grandma Chen said.
"At that time, the oldest doll was more than ten years old, the youngest was only more than four years old, no one helped me, only let my daughter, who dropped out of school at the age of fifteen, put up bricks and help me catch noodles underneath", speaking of this, Grandma Chen's eyes were red, and the wet bitterness gradually became thicker.
"At that time, I only sold vegetarian noodles, eight cents, two or two grain stamps and a bowl, and I also bought some copycats, the business was OK, I could sell more than a hundred yuan a day," said the old man with a smile. At that time, her monthly salary before she resigned was more than thirty yuan. The rent of the house is RMB 5.
Spring to autumn, Grandma Chen's business is booming, the family also has a stable life, so that it is more than forty years, Neijiang people like the noodles she made, and after a long time, the guests will arrange the name of this noodle restaurant "widow noodles", "Widow noodles are shouted out by guests, not by me." Grandma Chen said. Will be on this name, I will register to use."
The seventy-six-year-old man has a clear thinking, a euphemistic tone, and a close face.
The small noodle shop is firmly in the wind and rain, and the gratitude is persistent
Wang Jun participated in online media offline activities
Wang Jun loves to drill into small noodle restaurants, he said that many small noodle restaurants have stories, and his years of persistence are the places that impress him.
"Chengdu's famous noodles are all fly restaurants, there is no air conditioning, the conditions are harsh. Many bosses have maintained the business of small shops for decades, and even passed on to the next generation. That kind of perseverance touched me very much. In Wang Jun's view, the materials, methods, and subtleties of noodles are the epitome of the boss's life and the reaction of personality.
Every time he goes to a noodle restaurant, Wang Jun generally prefers "vegetarian pepper miscellaneous sauce". His reasoning was that "this is the most representative of the level of the owner of the noodle restaurant in Chengdu." Miso noodles are the most traditional noodles, both simple and skilled. If this is not done well, the rest will not be discussed. ”
There are doorways to the selection of ingredients and the stir-frying of miscellaneous sauces. "Shaozi must be hot, otherwise the fragrance will not come out." Some shops, using Leng Shaozi, explain the business skimming, encounter this situation, I will definitely not go a second time. Wang Jun, who has a lot of experience in eating noodles, said: "Enter the restaurant to order noodles, the best combination of condiments and noodles is to order two two, two two, Shaozi and noodles can be fully reconciled, one or two are less visible, and three or two are more noodles." ”
Before Wang Jun's noodle article was published, the store generally did not know about it, but after publication, it would more or less have some impact on the store's business. Wang Jun felt that his manuscript could make the business of this noodle restaurant better, which was also the most gratifying thing for him.
Wang Jun tasted noodles at the Quanxin Noodle Restaurant
Located in Fuzi Street, the "Niuwang Temple's Old Quanxin Noodles" is also a noodle restaurant that Wang Jun likes to patronize, because the operation of Quanxin Noodles has experienced glory and lows, and the story behind it makes people feel moving.
In 1983, Zou Daiquan, the founder of Quanxin Noodles, resigned as the director of the factory workshop and opened the first noodle restaurant on that street at No. 34 Niuwangmiao Shangjie. Since then, it has also opened the prelude to the first street of the Niuwang Temple Noodle House.
"My family is probably in March to open the noodle restaurant, Dad used the North Alley 58 square house, and a friend to change the 11 square meters of the Niu Wang Temple paving, so that the noodle shop opened, remember the opening day of the business is particularly good, next to the alley lived a lot of neighbors, many people took up bowls to taste noodles, because the store is too small, everyone is crouched on the street to eat." Zou Daiquan's daughter Zou Qian said to Wang Jun.
Subsequently, "homely taste" and "Wu Ji strange flavor noodles" rose up in the Niuwang Temple, and the "Quanxin noodles" stood on three legs.
Why has the once-prosperous "old name Quanxin Noodles" disappeared from the Niuwang Temple?
In fact, after experiencing the grief of the death of the founder of the noodle shop, Zou Daiquan, the descendant of the Zou family, and her mother Li Bingma were ready to start all over again.
In 2002, the old street of Niuwangmiao was demolished, "Quanxin Noodles" went through several twists and turns, and it was not easy to settle down in Wangfu Street, in 2014, Mr. Zou unfortunately passed away, the family was devastated, and they were no longer in the mood to continue to operate.
Until June last year, Zou Qian rented a shop in Fuzi Street and reopened the world that her father once loved.
In fact, Uncle Zou has always had a wish, that is, to gather the noodle shop owners who had done well in the NiuWang Temple before, and find a place to recreate the grand situation of the Niuwang Temple Noodle Restaurant.
Niu Wang Temple's old quan Xinmian took a group photo with the boss Zou Qian
One look at the sale of red oil mixed sauce noodles and crispy Shao, you know that it is indeed from the NiuWang Temple, crispy and fragrant dry cheeks covered in the wet and soft sauce fragrant thin cheek noodles, the bottom material hooked sesame sauce, which is the difference between her home and the new miscellaneous sauce noodles.
Wang Jun said that the new store has an old taste. NiuWang Temple Quanxin noodles are close to the people, the taste is bashi, "what is missing is to come out of the haze as soon as possible and find the glory of the first noodle restaurant of niuwangmiao, I think, tomorrow must be the same as the weather when her family noodle restaurant opened that year, sunny and warm." ”
Language Chengdu 丨 "Face God" Wang Jun's self-created noodles "Yuedan Commentary" Chengdu noodle restaurant taste is in his mouth (Part 1)
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