In p>1995, after working in a bank for ten years, Yan Qi finally couldn't sit still. Despite the opposition of her family and friends, she quit her job, rented a roadside shop in Baishiyi, opened a small restaurant with only five small tables, and named it "taoranju", which took the first step in starting a business.

However, Yan Qi made great efforts to get up early and get greedy for the black, but the return was very small.

"The key is still no features!" Yan Qi thinks that if we want to make the store stand out, we must have unique skills.

the management of Sichuan cuisine lies in seeking novelty, novelty and change. Therefore, combined with Chongqing people's spicy eating habits, Yan Qi and the chef tried many times to introduce taoranju's first signature dish: chili pepper snail.

Yan Qi invited drivers from south to north to try chili pepper snail for free. With this signature dish and word of mouth from diners, business in taoranju is booming.