Wang doesn't seem to be the material for learning, and the process of learning 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 most profound memories of Wang Chengchang's experience. 1989, Wang Gaozhong graduated and didn't go to college, so he followed a "leading brother" in the village to work on the 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 "leading brother" fell out with the site owner and wanted to withdraw his people, the site owner seriously retained Wang, but Wang was afraid to stay alone in Tianjin and had to follow his fellow villagers back to his hometown in Yubei.
1992, because my cousin was short of hands at Chuqimen Noodle Shop in Yuzhong District, Chongqing (now Chongqing Noodle Shop is popular all over the country), Wang Liangwen went to her 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 methodically and showed people Wang's diligence.
Words are divided into two ends. Wang's third brother 1987 entered the hot pot industry. At that time, he was working as a master in a hot pot restaurant in Pinzishi, Nanping. When he learned that Wang Liangwen 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 made the Wang family produce two hot pot masters. Wang's third brother is 63 years old and still works as a supervisor in a large hot pot enterprise. Wang Cong 1994 has never left the hot pot industry, and has worked hard in the hot pot industry for 22 years.
These 22 years have witnessed the rapid development of Chongqing hot pot industry from scratch. Wang clearly remembers that when he studied technology with his third brother, Chongqing hot pot didn't need to be fried with special ingredients. Pepper, sea pepper, prickly ash, salt, monosodium glutamate, butter and boiling water constituted all the ingredients of Chongqing hot pot at that time. At that time, the hot pot restaurant burned briquettes, so it was not big when there was a fire, and it was not small when there was a small fire. When the fire was so big that it almost burned the house, I dragged the coal stove out of the kitchen hall, threw it outside the shop, 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 the Ganlu Hotpot, which was popular in Chongqing in the 1990s, could only hold three tables before its owner, Huang Shixiong, took over the family business with 1985. People can't sit indoors, sometimes it rains, and people wear hats to eat in the open dam. However, since then, Chongqing hot pot has ushered in a golden age of vigorous development, and its technological innovation is also changing with each passing day: after 2000, it began to stir-fry 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 on stage, and a thriving Chongqing hot pot ecology was in full swing. Wang just caught up with this era and started his acting career under his third brother.
In 200 1 year, after the establishment of Chongqing Hotpot Association, the first Hotpot 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 Liangwen led Huixin village hot pot into the top 50, together with today's Little Swan hot pot, Qinma hot pot, Dezhuang hot pot, hot pot and Su Dajie hot pot.
After that, Wang Liangwen was introduced by the then executive chef of Qiqi Hot Pot, and went to the hot pot restaurants in Ya 'an and Luzhou, Sichuan as technical backbones. Wherever he went, he set off a Chongqing hot pot wind in the local catering market. At the end of 2004, Wang Liangwen returned to Chongqing and joined the old neighborhood hot pot in Yangjiaping, Jiulongpo District, Chongqing. Here, he met today's boss Huang, and they developed from a working relationship to close friends.
In 2007, Wang Liangwen 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's company sent four people, and Wang was the first to sign up and come 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 provide food for 5000 people every day, but Wang Liangwen doesn't feel tired at all. "It is really pitiful to see that the victims have no food to eat!" After being rescued, a young mother in her twenties told Wang Liangwen that she was born because her daughter was buried by her parents for three days, but she did not die. Then she got married, 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 appreciated 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, people miss their distant homes and their wives and children most.
Wang has worked in Su Dajie Company for 8 years. During this period, Wang reappeared his profound attainments in Chongqing hot pot industry. Every time he goes to the franchise store to guide the opening, the franchise store owner will try his best to keep him after the event. 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 Liangwen 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 as a Chongqing hot pot person.
On 20 15, Wang returned to his old club Huang, joined Chongqing Food Art Tianxia Catering Management Co., Ltd., and still worked as a hot pot, but this time he changed his way-served as a senior trainer for the company's hot pot, string string string and other projects. Here, Wang, a hot pot hero, has been devoted to teaching skills, guiding students to open stores and helping them start businesses successfully for 22 years. He is still on the road. This is another eventful autumn.