Li Shuhua’s bun shop.
Since 1988, Li Shuhua has successively operated a "Heji Xiaolongbao" in Luojiaba, Nan'an District, Nanpingyuan Second Machine Factory, and the original No. 5 bus station in Jiangbei District. Over the past 30 years, Li Shuhua has made buns with conscience and integrity, and has received praise from the surrounding people. Xiaolongbao is not only cheap and good-quality, but also eats it with reassuring confidence.
At 6 o'clock in the morning, the sky is still ink blue. Jiahua Road in Jiangbei District is sparsely populated, but the "He Ji Xiaolongbao" shop on the roadside looks particularly lively. For many old neighbors in Huaxin Street, this breakfast shop with only three tables has been their early morning cafeteria for 15 years.
"Sister Li, two fresh meat buns a bowl of soy milk, and a glutinous rice cake!" At 8 o'clock in the morning, Zhao Yuan from Huaxin Village walked into Li Shuhua's bun shop on time as usual and ordered her favorite meal. At this time, the three tables in the store were filled with guests.
Zhao Yuan moved to the nearby area more than 3 years ago and went to Li Shuhua’s bun shop for breakfast. It was four or five times a week. "This guy is very good, the food is delicious and cheap." The most customers in Li Shuhua’s bun shop are neighbors like Zhao Yuan. The shop has been open for fifteen years. In Li Shuhua’s words, "it depends entirely on neighbors." Employees from many units in nearby Huaxin Street are regular customers of Li Shuhua. "Many people in our unit are fans of He Baozi!" "He Baozi" is the favorite name of Li Shuhua's bun shop by neighbors.
He Baozi is closed early and can’t eat it if you go late. This is something that everyone in the nearby neighbors know. At around 11 a.m. on April 5, Li Shuhua and the two aunts in the store had washed the stove, put away the tables and chairs to get off work. The one-meter-high cage is well-spoken. That morning, about 2,000 buns and two large pots of porridge were sold out.
Li Shuhua has to go out at 4 a.m. every day and walk to the store for 15 minutes. Because the ingredients are never used overnight, the porridge and soy milk have to be boiled, and the flour and fillings for making buns are kneaded and mixed, so Li Shuhua and a few aunts must hurry up. Because at around 5 o'clock, the store will welcome the first group of customers, "Many of them are sanitation workers who hand over the shift."
1988, she and her husband came to Chongqing from the rural area of Linshui County, Sichuan to start a business. They were in Luojiaba, Nan'an District, and set up a bun stall from a cart and several cages. At first, I sold dozens of buns a day, but I couldn’t even afford the “Banban money” when I got up early and went into darkness. But she insisted on kneading dough by hand every day and using authentic clip meat to make meat filling, and her reputation really became popular day by day. "Their buns have the fragrance of traditional old buns." In the eyes of old customer Mr. Liu, Li Shuhua's buns are very "authentic".
Although Li Shuhua moved several times later, he settled from the south bank to a branch of Huaxin Street in Jiangbei , and the initial stall also developed into a bun shop, but the "real" insistence has not changed. She was very concerned about the ingredients such as meat, ginger, onion, pepper, etc., and the onion needs red heads, and the ginger needs a big and good quality... Especially the requirements for meat are very strict, and suppliers have a sense of trust in dealing with them for a long time.
is remote, but its popularity has always been very popular. Many old neighbors who have moved home even come back to eat buns. Grandma Cao used to live opposite the store, but now after moving to Minxinjiayuan, she has to come over to buy dozens of them. "The bun shop over there doesn't taste so good."
20 years, Li Shuhua has only had a few days off during the Chinese New Year every year. After working hard day after day, Li Shuhua felt very satisfied because she not only gained the trust of the neighbors, but also the happiness of the whole family.
Now, Li Shuhua has opened a branch, which is managed by his son. "Recently, I have registered a new bun shop in Guanyinqiao and are preparing to develop into chain operations."
Upstream News·Chongqing Morning Post reporter Shi Heng
