Wang doesn't seem to be the material for reading, and the course of reading naturally didn't bring him the opportunity to jump out of the "farm gate". On the contrary, in the weekly labor class, the teacher organized the students to build a school with bricks, and walked to the town next door for more than an hour every day after school to help the married sister look after the children, but these things became the deepest memories of Wang Chengchang's experience. 1989, after graduating from college, Wang Gaozhong followed a "leading brother" in the village to work in a construction site in Tianjin.
With a salary of seven dollars a day, the "leading brother" had to take one dollar. Nevertheless, it was already a high salary for Wang at that time. He worked so hard that when the "eldest brother" fell out with the construction site owner and wanted to evacuate people, the construction site owner also earnestly retained Wang, but Wang was afraid of staying alone in Tianjinwei and had to follow his fellow villagers back to his hometown in Yubei.
1992, because my cousin was short of hands in Chuqimen noodle restaurant in Yuzhong District, Chongqing (now Chongqing noodle restaurant is popular all over the country), Wang went to my cousin's shop to help. First, she bought food, made a fire, wiped the table and washed the dishes. Later, she made seasonings, picked noodles and made seasonings ... In every detail, Wang did it in an orderly way, while Wang showed his diligence.
Words are divided into two ends. Wang's third brother 1987 entered the hot pot industry. At that time, he was a master at a hot pot restaurant in Pinzishi, Nanping. When he learned that Wang was a dry catering material, he decided to train him, take him to the shop where he worked, and learn hot pot technology while working. Looking back now, it was the wise decision of the third brother that gave birth to two hot pot masters in Wang's family. Wang's third brother is 63 years old and still works as a master in a large hot pot enterprise. Wang cong 1994 entered the hot pot industry, never leaving, and has been immersed in this industry conscientiously for 22 years.
These 22 years are exactly the 22 years that Chongqing hot pot industry developed from scratch and from big to fast. Wang clearly remembers that when he went to learn technology from his third brother, Chongqing hot pot didn't need special ingredients to fry at that time. Pepper, sea pepper, pepper, salt, monosodium glutamate, butter and boiled water constituted all the ingredients of Chongqing hot pot at that time. At that time, the hot pot restaurant burned briquettes, which were not big in the fire and not small in the small fire. The fire was so big that it almost burned down the house, so I dragged the coal stove out of the kitchen hall, threw it outside the store, poured a pot of cold water on it, and put it back when the fire was small. At that time, the hotpot restaurant was very small. Seven or eight tables are big stores, and the per capita consumption is only a few dollars. Meat dishes are mainly beef omasum, duck intestines and yellow throat, while vegetarian dishes are mainly bean sprouts and blood.
It can be said that this is the epitome of Chongqing hot pot in the 1980s and 1990s. Even Luxiang Hotpot, which was popular in Chongqing in the 1990s, could only accommodate three tables before its head, Huang Shixiong 1985, took over the business. People can't sit indoors, sometimes it rains, and people wear hats to eat in the open dam. However, Chongqing hot pot has ushered in a golden age of vigorous development, and technological innovation is also changing with each passing day: after 2000, it began to stir-fry the bottom materials and pull red oil, and then a new genre of Chongqing hot pot was derived, such as string incense, string hot pot and string casserole ... You stopped me from coming to power, and a thriving Chongqing hot pot ecology was in full swing. Wang just caught up with this era and started his career under his third brother.
200 1 After the establishment of Chongqing Hot Pot Association, the first hot pot food festival was held in Jiefang North Square, Yuzhong District. At this time, Wang is already the master of Huixin Village Hot Pot (the predecessor of Qilong Hot Pot) in Beibei District. At this year's Hot Pot Food Festival, Wang led Huixin Village Hot Pot into the top 50, which is as famous as Little Swan Hot Pot, Qinma Hot Pot, Dezhuang Hot Pot, Hot Pot and Su Dajie Hot Pot today.
Later, introduced by the then executive chef of Qiqi Hot Pot, Wang went to the hot pot restaurants in Ya 'an, Luzhou and other places in Sichuan as technical backbones. Everywhere I went, there was a hot pot wind in Chongqing in the local catering market. At the end of 2004, Wang returned to Chongqing and joined the old neighborhood hot pot in Yangjiaping, Jiulongpo District, Chongqing. Here, he met his boss Huang today, and the two of them developed from a working relationship to close friends.
In 2007, Wang joined Chongqing Sudajie Hot Pot and was responsible for the opening support and operation of the franchise store. During my work in Sister Su Company, it coincided with the Wenchuan earthquake in 2008. Chongqing Hot Pot Association leads member enterprises to Sichuan to support disaster relief. Sister Su sent four people, and Wang was the first to sign up and came to Mianyang with the team. He and his teammates were assigned to the temporary resettlement food group to cook for the victims. It was an unforgettable time. A team of 20 people has to feed 5000 people every day, but Wang doesn't feel tired at all. "It's pitiful to see that the victims have no food to eat!" After being rescued, a young mother in her twenties told Wang that she was born because her daughter was buried by her parents for three days, but she did not die. Then she got married, and there was a big earthquake. At that time, the whole building where she lived collapsed, and she had no time to think about it. She jumped into the river downstairs with her one-year-old child and even swam to the shore to survive ... Wang Liangwen personally realized the greatness and impermanence of life and took special care of her every time she cooked. Every day after dinner, Wang will silently walk out of the resettlement site alone and explore the way home. After all, in this devastated place, what people miss most is the distant home, as well as the wife and children at home.
Wang has worked in Su Dajie Company for 8 years. During this period, Wang reappeared his profound accomplishments in Chongqing hot pot industry. Every time he went to the franchise store to guide the opening, the franchise store owner would try his best to keep him afterwards. Many franchisees have commented that he is a rare talent in Chongqing hot pot industry. Chongqing Liangping, Chengkou, Sichuan Wangcang, Jilin Changchun, Liaoning Dalian, Shandong Qingdao, Guangdong Zhuhai ... Wang followed Sister Su's footsteps, guided franchisees to open stores with professionalism and professionalism, and actively participated in and effectively promoted the whole process of Chongqing hot pot going to the whole country with his own practical actions.
On 20 15, Wang returned to his old club, Huang, and joined Chongqing Food Art Tianxia Catering Management Co., Ltd., still making hot pot, but this time he changed his way of doing it-as a senior trainer for the company's hot pot, string string string and other projects. Here, the hot pot hero Wang, who has been dedicated to teaching skills, guiding students to open stores and helping students succeed in starting a business for 22 years, is still on the road. This is another eventful autumn.