Every fall, the aroma of fried big chestnuts wafted out of the whole city of Changzhou.
took a handful of big chestnuts, peeled the shell and threw it into his mouth and chewed it, the taste was like sending a stream of heat to the body in the cold wind.
The foodies feasted, and there was one after another in the Dali store.
AUTUMN
The first three stores of "Dalijianghu"
in 40 years, and now Manchengxiang
, a veteran eater in her early 30s, loves fresh vegetables in spring and winter-shabu, summer and cold drinks and autumn chewing chestnuts. Every fall, she will follow the sweet fragrance of chestnuts all over the street, follow the voice of "Wild chestnut, authentic (special price) wild chestnut" in the big horn to find the target, holding a bag in her hand and eating full of happiness .
She remembers that people were looking for stores at the beginning. Dali stores were all fixed near commercial areas such as Hualong Lane, Zhulin Road, Xiaoheyan, Qinye Road, and Huayuan Road. In less than two years, the shops have been following the people, and the Dali shops have opened more and more, and they have gathered together in residential areas and new villages. Daming Li, the founder of
Daming Li, agrees with Miss Wang. Like his Daming Li shop, he moved from the roadside of Diaozhuang Village to the commercial area under Tongji Bridge, and finally opened to the residents of Zhangjia Village, Chashan Street.
64-year-old Yang Daming has been fired in Dali for 33 years. He claimed to be "one of the old people in the Changzhou Dali world". He really went from being a young man to an old man.
About 40 years ago, there was a big chestnut wholesale store in the original watch market. The boss specially invited the old workers to fry chestnuts directly in the store and sold them in a big pot, which soon became famous. The nickname of the boss of
is Mao Mao, so it is often called Mao Mao Li. This should be the earliest Dali shop in Changzhou.
Yang Daming said, because frying big chestnuts is very simple, there is almost no advanced technology, the key is to have strength: a large burner with a large burner, a large pot with a branch, and a mixture of big chestnuts and pottery pellets for making a bowl. Roll up your sleeves and work hard." The most ideal industry.
was also at the time when Yang Daming was frying Dali, the owner of Jin Dali also found a store in Hualong Lane, and officially entered the Dali industry. Z1z
The three earliest Dali stores in Changzhou: Maomaoli, Jin Dali, and Daming Li, are located in the west, middle and east of the city, and they are all advertised with the name of the boss (nickname). This has become the unspoken rule for many Dali shops to be named later, including Mao Huqi, Xu Guangyan, Yang Dali, etc.
With the emergence of the Oli Electric Frying Stove in the mid to late 1990s, the entry barrier has become lower. In 2000, especially after 2010, Dalidian began to bloom everywhere, and it was really fragrant all over the city. With the retirement of some veteran frying-li workers and other reasons, Mao Maoli finally disappeared.
AUTUMN
The martial arts of Dali Jianghu
each have different management methods
Different Dali bosses have different management methods and naturally formed different Dali martial arts.
maverick
three principles, just perfect for oneself
guarding the four to five square meters store, Daming Li strictly guards "no delivery, no chain and diversified operations, no other big chestnut outside of Hebei Li" 's "three nos" principle.
The reporter spent two days in Yang Daming's shop, and found that almost all the people who came to buy Dali could chat with him about the nearest parents.
Relying on the help of regular customers, Yang Daming is still stubbornly and happily living in the Dali industry: there is no idea to expand, he only wants his Dali to be really delicious; there is no need for advertising, and regular customers will bring it. Regular customers; there is no idea of accepting apprentices or inheritance. If the big chestnut is fried and the sign of Daming Li is broken, it is better to let Daming Li slowly withdraw from the arena with a good reputation...
Open Branches and Disperse Leaves Z1z
The screen is full of Jindali
. Open the Dianping App and enter the keyword Dali. The first three pages are almost full of "Jindali". The names of other Dali stores can only be revealed in the "cracks" of Jindali.
From the earliest time to fry big chestnuts in a pot at Hualong Alley, to today's "full city full of golden big chestnuts", this development momentum is so strong that there are quite a lot of shops, bigThe feeling of Li Jianghu carrying a handle.
Mr. Yang, a 50-year-old from northern Jiangsu, said that he had been working in the shop since Jindali opened in Hualong Alley and became the manager of Jindali Hongmei in 1999. He said that the Jindali in the city are all branches where the employees of the original headquarters are scattered, and only the countryside has stores that spend money to join.
He believes that the advantage of opening branches is that they are familiar and famous everywhere. What is not ideal is that although the basic techniques of frying Oli are the same, the staff of different branches have different experience in controlling the temperature and the time of frying. Fried big chestnuts that are flour, waxy and fragrant are really kung fu.
Consolidated Shouye School
only keeps one store, no branch
Xu Guangyan Yeshan Lidian is a place next to Hongmei East Village, not like Daming Li and Jin Dali, one person all inclusive, but a few A buddy came to help.
In recent years, many Dali stores have embarked on the road to franchise chains to open branches, but Xu Guangyan is sticking to this "Longxing" store and will not let go.
Xu Guangyan said that people often persuade him to learn from Jin Dali, but he has opened a store for 19 years and never thought about opening a branch, because every process of the branch is out of his attention and cannot be guaranteed to follow his requirements. The quality of the fried big chestnut has deteriorated, which Xu Guangyan cannot tolerate. For him,
keeps the taste and quality of Oli long lasting, strengthens the customer's recognition and follow-up of his store, and is truly responsible for consumers, which is the duty of doing business.
steadily and steadily send
to do a good job in the present, and then seek the development of
Zhou Jianliang's Mao-beard-good Dali shop, opened on Qinye Road, every day there are old residents and passers-by around to buy some. Unlike other stores, he sells open chestnuts just for peeling. He said that there seem to be few people selling like this in Changzhou.
Big chestnuts are delicious, but the shells are hard to peel. Some companies have produced open chestnut machines. After buying them for several thousand yuan, Zhou Jianliang found that because big chestnuts were all different in size, shape and size, they were all mixed up after being fried and could not be sold at all.
So he returned to handwork, using a knife to cut the appropriate cracks on the shell one by one, and tried over and over again, finally accumulating the frying experience of opening the chestnut. Opening the big chestnut has also become a treasure in the store.
Zhou Jianliang does not reject opening a branch, but he advocates stability and prepares well. He once went to Ningbo and Wenzhou, Zhejiang Province to do market research, and found that he eats big chestnuts all year round, and the business hours are longer, and he is very tempted.
However, when the couple left the Changzhou base camp and went to work in the field, the risk of being unfamiliar with the place is also high when they go home. Therefore, he is still based on the present moment, but as long as the time is right, he is definitely willing to go for it.
In this fragrant season of big chestnuts,
is that big chestnut in Changzhou your favorite?
hurry up and leave a message to tell us!
Source: Changzhou Evening News
All media reporter: Shu Yi
Photography: Zhu Zhen
Editor: Wang Shan
Please indicate the source: Changzhou Evening News (WeChat ID: czwbgf)
