Anyone who has not experienced such a terrible state of mind, who has been up early to buy buns halfway around the street, who has been disappointed by a bite, who has had his flesh cut out of his fragrance, who has a soft hair, who is so tired of eating half of it, who is trying to find a real smell like the smell that his parents steamed。
The bun itself, which is carved into chinese diets, goes back to qin’s steam cakes, which have been passed on for thousands of years, and many local elders have so far referred to the buns with their meat in order to show that they are well known and favoured。
All over the country, the smell is different, and the house of xu xiaoshan in hangzhou has long been the exclusive taste of the locals。
The owner, seo-jin, lost millions of dollars in the renovation business and started a bun store when he was almost 40 years old。
Based on her ancestral experience of killing pigs to save meat, she had been able to collect over 500 pounds of fatty meat for eight months, and had been selling five bucks for her companion's buns when the shop was opened. She sold eight bucks directly, and others felt she would not last long to close the door。
And then she's so obsessed with it that she actually makes the "mom smell" that everyone remembers, and she slowly opens her name。
In the past 10 years, xu's buns have opened five branches in xiaoshan, with meat cages selling 150 cages a day, large meat buns selling more than 300 cages a day and often queuing customers even if they don't eat。
Even though the two sons had been able to watch the shop alone, she ran to the store every day, decorated herself, staring at each house's hygiene and fire, the extent of the fermentation of the skin, the amount of time spent on steaming, the usual radish buns, which were the same as those made in her own house。
Now that the shop was on a large scale, she was not the same as the old man, and she was slowly adjusting to the market and the road was getting better and better。
Now all five stores are connected to mainstream delivery platforms, even if they are lazy to go downstairs and brush their cell phones at home, they can light hot buns. In addition to the older customers under the line, there are a lot of young eaters who have swung and swiped their local social platforms, and she has an online membership system in which older people often come to save credit for points, which is far more flexible than simply keeping their doors open。
The core meat quality is much more secure than before, when she set up a single store early in the day to pick up meat on her own, and now she has a very small daily amount of meat. She has signed a long-term partnership with several qualified compliance farms. She has even set up a food-retroactive mechanism that will allow him to find out where and how long the meat he eats in his bag。
Even the problem of the “sweet shop” that many old people are worried about, and they are slowly trying to solve, is beginning to try the central kitchen model, concentrating all the core processes of the most affected tastes of the plating and hairdressing on the central kitchen, which will then be distributed to all the stores, which will only be responsible for the final evaporation, both to ensure that the taste of the five stores is completely uniform and to free the sequins from the repeat of the chores, to keep an eye on the core of the taste, even if there are more split shops, the taste of the mother that the old customers know, will not be lost。
In fact, traditional snacks have never been red, and at first, the first wave of food is saved by conscience, and after doing it, they are not lazy, and the first half of the heart of the child is not stubborn where the time has come to adjust, so that a hot shop can stand the test of the decade and 20 years, and each bite is filled with real sincerity。
