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I have long known that Master Liu is very popular with everyone. When I look closely, I find that fruit has some advantages.
Master XX, 55 years old, has many years of catering experience. In February this year, he was introduced to Shenzhen from his hometown in Wugang, Hunan, and his arrival brought happiness and satisfaction to subway builders!
Master Liu is calm and friendly, and always has a smile on his face when facing the employees who come to eat. In order to make everyone eat well, he put his mind on three meals a day. My own pasta skills are very good. Everyone eats fried noodles, noodle soup and egg noodles for breakfast, which can be said to be varied, including porridge and steamed bread. The menus for lunch and dinner are even more popular: braised pork with plum vegetables, braised pork with potatoes, fish with pickled vegetables, fish with chopped peppers, plasma duck, stewed corn with pig's trotters and so on. In the words of the staff, there are good dishes every day! In order to let everyone eat fresh and crispy poached eggs, he specially bought an electric frying pan and fried it every few days. Hundreds of eggs have to be fried for more than an hour at a time, and he always takes the trouble to fry them just right. Seeing that everyone liked his pickled peppers, cowpeas and pickles, he installed four jars for breakfast. His hometown, Wugang, is a famous hometown of braised dishes in China. After a while, he showed his skill of stewing vegetables, which not only saved money but also made everyone appetizing.
When it comes to saving money, Master Liu has many calculations: a pair of tubular bones 30 yuan, which he bought and cooked with white gourd, kelp and corn for three times until the bone soup was fragrant. Seeing the high price of vegetables in the nearby vegetable market, he took time off to go to a distant vegetable market to understand the market and try to buy cheaper vegetables. In order to control the daily food expenses of employees within 10 yuan, he and the chef calculate the accounts every three or four days and adjust the menu at any time to prevent the food level from fluctuating greatly.
His menu changes every four or five days, but the dishes are different every day. For example, eggs include scrambled eggs with tomatoes, scrambled eggs with green peppers, scrambled eggs with leeks and steamed eggs. Another example is braised pork. His secretary's chop suey net has many colors: braised pork with potatoes, braised pork with plum vegetables, braised pork with yuba skin and so on. In order to make every dish delicious, he always insists on coloring with sucrose when cooking, and never uses raw materials containing harmful substances in the market. To make a barbecue of yuba skin, he first fried the sliced yuba skin, and then soaked it in water, so that the burned yuba was strong and memorable. During the interview, after careful observation, the author found that Master Liu has a strong memory and control ability: fifty or sixty people eat at the same time, and he knows exactly who didn't come. There are no people to eat, and the dish basin has been "finished". Of course, there are many migrant workers on the construction site, and there are often times when there is no food. Whenever an employee comes home late, or someone comes from another unit temporarily, he always gets up and works at once until others leave satisfactorily.
When chatting, Master Liu expressed his wish: "Everyone's satisfaction is my happiness"!
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"Serving everyone is my greatest pleasure."
Comrade Chen, former cooking squad leader and member of the second section of the third division,1worked in the railway since September, 1964, and successively worked in four places of the Second Railway Bureau and two places of the Electrification Bureau. 198 1 August, 2008, he was transferred to the third division and second division of Electrification Bureau as the monitor of the cookhouse squad of the first engineering team. I have been working as a chef for more than 20 years, but I have made extraordinary achievements in my ordinary post and made many touching and advanced deeds. I have been rated as an excellent team member in departments, departments and bureaus every year. From 65438 to 0987, he was awarded the honorary titles of Beijing Excellent League Member, Ministry of Railways Excellent League Member, Beijing Model Worker, Locomotive Labor Medal, National Model Worker, May 1 Labor Medal, etc.
Faced with such a dazzling aura and honor, Comrade Chen did not take the credit, but always devoted himself to the frontline workers in the construction and production line with the broad mind of a member, dedicating his light and heat in obscurity.
Since joining the work, Chen Yizhi has traveled all over China with the construction team. He was crowned as a national model worker, but he never visited the famous and sacred scenery all over the motherland. He has repeatedly given up the tourism and recuperation activities specially arranged for him by the unit leaders, and devoted all his energy to electrification construction and frontline workers who struggled for electrification. In the face of an interview with a reporter, he said: "I am very ordinary and have nothing to say. Serving everyone is my greatest pleasure. "
In the post of cooking, he treats every worker who eats with motherly heart. In order to let everyone eat well, no matter whether it is windy or rainy in spring, summer, autumn and winter, he is always the first to enter the kitchen and cook with a bucket of fire every day. He keeps six dishes and one soup for lunch and dinner, giving consideration to the north and south tastes, so that all the cadres and workers who come to eat are happy and satisfied. Sometimes the comrades in the team work overtime to grab the task and don't come back for dinner at noon, so he leads the comrades in the cookhouse squad to deliver meals to the construction site. If the weather changes and his comrades get wet in the rain at the construction site, he will cook ginger soup early and deliver it to every employee personally to help them get rid of illness and prevent cold.
"The old cow knows that the sunset is late, so she doesn't have to whip herself." In order to have more opportunities to serve everyone, Chen insists on expanding the scope of services in his spare time. While shopping, he bought cigarettes, wine, stamps, envelopes, toothpaste and other daily necessities for everyone, which provided great convenience to the workers, but did not earn any money for the comrades. When he found a lot of empty wine bottles in the dormitory, he thought: throwing wine bottles around for a long time like this will not only affect the indoor and outdoor environmental sanitation, but also be unsightly. If collected in a unified way, it can help comrades to change money into money to supplement their lives. So, he used his rest time every day to collect empty bottles in each dormitory and write down a small account in his notebook. After unified handling, he returned all the money to the employees.
In addition, every time Comrade Chen goes to a new construction site, he also uses the open space around the construction site to open up a small vegetable garden and grow some vegetables at his own expense. The harvested vegetables are used to supplement the lives of employees without compensation. He also raised several piglets by using the leftover soup of the staff who ate every day and the rice washing water in the canteen, which improved the life of the staff after being slaughtered on holidays. His hard work has greatly improved the food level of diners, but he has never enjoyed a quiet sleep or eaten a special meal himself.
"Tire yourself and serve others". This is what Comrade Chen has always insisted on. In the general staff canteen, the steamed bread in the morning is steamed in advance the day before and heated to the bottom the next morning, so that the cooks can rest in the morning. Comrade Chen insists on getting up at four o'clock every morning to steam fresh steamed bread and cook fresh porridge for the workers under very difficult construction site conditions. As the monitor of the cooking class, he said to his colleagues in the class: "The on-site staff work hard every day. We can't let most employees eat fresh steamed buns because they sleep much in the morning. " In order to let the workers have a hearty dinner after a day's work and relieve the fatigue of his comrades, he led the whole class to do everything possible to ensure the standard of six dishes and one soup every day, and constantly improved the cooking techniques and renovated the food patterns to make the food full of color and flavor, which greatly increased people's appetite at first sight. There is such a mantra among the cadres and workers of Sanlian: "I want to eat well and find the second paragraph." Everyone in the company who comes to the second section for dinner gives a thumbs-up to Chen's character and cooking!
As a chef, it is not easy to do a good job according to the standard of "satisfaction of leaders and employees". Comrade Chen does not think so. He said that "the quality of catering and logistics services directly affects whether the morale of the construction team cadres and workers is high". In order to alleviate the loneliness of these single workers who are far away from their relatives in their hometown, Chen has a small notebook filled with birthday information of the workers. Every time an employee has a birthday, he will personally send a bowl of hot longevity noodles to the employee. This is not an ordinary bowl of noodles! What he gave the workers was a fiery heart and a feeling of maternal love! Many workers were moved to tears when they served longevity noodles.
Workers on the construction site often can't come back for dinner on time because of overtime, especially for dinner. Every meal is always put off for an hour or two. Whenever it's time to eat and his comrades haven't come back, he goes to the intersection again and again to see the direction of the workers to call it a day, hoping that everyone will call it a day to eat. In order to make every worker have a hot meal, he heated vegetable rice again and again. He never eats first, and always takes pains to wait until the last worker finishes eating before taking a rest.
Anyone who has come into contact with him will say: Chen treats comrades as if parents love their children and are more considerate. After working in the engineering team for 30 years, he never went out to see a movie. Whenever there is something good going out, he always lets the young comrades in the class attend, stays at home on duty and waits for the comrades who come back to eat. He silently dedicated his passion and love to his comrades-in-arms and workmates.
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There is an ordinary sergeant at the border checkpoint, who is often active in this beautiful and warm police camp. In life, officers and men turn on tap water, press the switch or bright or colorful lights, enjoy delicious meals, swim in the swimming pool attracted by mountain springs, and stroll among the green flowers in the camp ... These life details are intertwined with his silent dedication and infinite care. He is the "almighty king" of logistics support in the hearts of officers and men. Since joining the army, he has been mainly responsible for the work of station plumbers, barracks repairmen, cooks, etc. He has been rated as good soldier for three times and has been commended by various levels for many times.
Watch out for plumbers. On weekdays, the most iconic thing is his eyes, which narrowed into a crack when he smiled, lining a red face. A philosopher said: life is not a lack of beauty, but a lack of eyes to find beauty. About him, I want to say: there is no shortage of "problems" in life, but the eyes that explore "problems". His small eyes always shine with the light of exploration, forming a unique ability to observe and judge problems. The border checkpoint was established in 1993. After several developments, a "garden-style" police camp integrating office, life and leisure has been built, and the water and electricity lines have been adjusted many times. It is conceivable that it is difficult to ensure the safety and intensity of water and electricity consumption for all officers and men in the station. However, through frequent reading and field inspection of drawings, data and lines of all hydropower equipment in the whole station, every link of debugging, execution and maintenance of hydropower equipment and lines is very clear. One day in March this year, I was informed that the cadre dormitory was cut off from water again. "How attached to two days cadre dormitory have water phenomenon? The tap water supply in the office building is normal. It seems that the problem is not water supply, but internal pipes or pumps. " Judging from experience. He began to check the water pump and pipeline, and soon ruled out the problem of the water pump. Because most of the pipelines in the camp are pre-buried and lack the necessary inspection tools, the inspection of pipelines is not a simple matter. After nearly an hour's "diagnosis", the "crux" was found: the tap water pipe buried in the wall of the family building was corroded, and the residual blocked the elbow, so that the tap water could not reach the water tower on the roof. It is already 4: 30 in the afternoon, and the officers and men after physical training have returned to the camp one after another. If we can't solve the problem quickly, it will be an "impossible task" to realize water supply in the dormitory that night. He immediately asked the leader for instructions and reported the situation, and promised that the dormitory would be flooded at night. It's hard to buy materials, borrow tools and find help upstairs and downstairs. In the moonlight, he carefully tightened every screw, carefully connected every pipe, and met every difficulty, which reflected his serious and responsible professionalism and steady work style. It wasn't until 10: 30 in the evening that he realized that his stomach was growling when he watched the rushing water pour into the water tower. Standing on the roof, the night breeze was blowing gently, and I saw a smile on his tired face.
An industrious gardener. The border checkpoint is definitely a "garden-style" police camp, which is not worthy of the name. The green area accounts for more than half of the camp area. The scenery of one grass, one tree, one mountain and one water here is like a vivid life and a beautiful picture scroll, which needs careful care and care, and needs careful description and outline. The original unit has been relying on professional garden companies for planning, planting and maintenance, but it needs a lot of money. Greening and conservation is a strange field for me, and it is not easy to turn the original chaotic flowers and plants into orderly and patchwork landscapes, which aroused his strong interest and enthusiasm. Speaking of this, there is another story that he relishes, from "stealing a teacher" to "learning from a teacher": at the beginning of beginning of spring, he often clung to the gardener Lao Lan, often handed a cigarette with a smile, chatted with the master for a while, learned the knowledge and experience in garden maintenance, and enthusiastically helped him with his work. After a long time, Master Lao Lan saw that he was diligent and studious, officially accepted him as a disciple, and taught him the True Classic of Horticultural Conservation for more than ten years without reservation. With some experience and practice, in order to enter the role as soon as possible, I also inquired about the common sense of various diseases through the internet and learned various maintenance skills. Not long after, I applied to the unit leader to participate in the greening and maintenance of the camp and fight side by side with the "master". From then on, he can always find his familiar figure in the lawn in the front yard and the Woods in the back yard. He can know which tree is malnourished, which peanut is sick and which seedling is crooked in time. He said: "Green brings strength and hope to life. I will try to add scenery to the camp through my own hands. " He put his emotions into this piece of green, watered and trimmed hard in the scorching sun, and supported and protected hard in the wind and rain, in exchange for the greener color and a string of birds singing at this station.
Chefs who are eager to learn in summer are sent to attend the chef training class organized by the Corps because of their work needs. At first, he didn't understand why he had to be adjusted while doing a good job as a plumber. He felt a little sad in the face of a completely unfamiliar chef position. After arriving at the training unit, he gradually realized that although the position of cook is small, it is related to the eating and drinking of officers and men, and the responsibility is great. Besides, since he chose olive green, even the ordinary musketeer had to do something. My thoughts are smooth and my work is more energetic. Three months have passed, and our cooking has made obvious progress. We have achieved good results in the graduation exam and were rated as excellent students. Modest and eager to learn, he knows that cooking is a university question. In order to really integrate into this three-foot stove, he must strengthen his study. In order to further improve his cooking skills and improve the quality of officers and men's meals, he bought cooking books at his own expense, studied theoretical knowledge and practiced as long as conditions allowed. After a long time, the book turned over, but the recipes in the book were digested. As the saying goes: "All corners of the country, different opinions are difficult to adjust", but it doesn't really think so. Every meal, he will pay close attention to see which meals are "selling well". After dinner, he will take the initiative to "befriend" the officers and men, solicit their opinions on the food, and gradually establish a "taste account" in his heart. He cooks in different ways every day to ensure that every officer can eat his favorite dishes. After years of work experience, I also learned a set of unique skills: "watching' day' cooking and watching' live' cooking"-stew more hot soup dishes in cold days and mix more fresh cold dishes in hot days; When officers and men are tired of training and consume a lot of physical energy, they will increase the supply of meat varieties and high-energy food. Nowadays, whether it is Fujian cuisine, Sichuan cuisine or Northeast flavor, he can cook several special dishes at will, especially the cauldron cuisine, and his cooking skills have been praised by leaders at all levels and squadron officers and men. People often say that when people are alive, they should make others feel happy because of their own existence. This is the value of life. Rooted in a three-foot stove, they should also leave shining footprints.
"You serve at the front desk, and I guarantee logistics." When service has become the habitual thinking and cultural heritage of border inspectors, a logistics soldier has a service heart. In the compound of the camp, people often tell the story of xxx, and those who have heard, felt and experienced will give him a thumbs up. Yes, this good soldier who was praised by the Corps for not picking up money; A "fireman" who was praised for tasting his food; Because dexterous hands are loved by officers and soldiers and their families, they are also loved by repairmen who save money for the unit; Because he is a "generalist" who can do a lot of work, he always says "no problem" and "let me do it". On a new day, officers and men began to promote border inspection services to the whole society, but they still serve in his logistics posts, and his story will continue ...