[Explanation] Xiaomen is another business card for Chongqing cuisine after hot pot. After the new crown pneumonia outbreak, all small noodle shops in Chongqing were closed for more than 40 days. Recently, as the noodle restaurant has resumed eating, Chongqing has launched an activity called "a bowl of noodles to wake up a city and Chongqing noodles to transform into a" shoubao "takeaway". I hope that through this activity, the noodle industry will resume its development.
The so-called small noodle "raw bag" takeout means that the consumer places an order on the takeaway platform. After receiving the order, the noodle shop will separate the raw noodles, side dishes, and seasonings, and then deliver them to the delivery person. After getting the takeaway, consumers cook their own noodles at home. Compared to cooked food delivery, its advantage is that the noodles are not easy to soften during delivery, thus maintaining good taste.
[Concurrent] (Liao Jinxian, owner of a small noodle shop in Chongqing)
After all, it's easy to soften the noodles. If it's been a long time, it will definitely not taste refreshing in the store. If you cook it at home, it will definitely be more advantageous, and then the texture and taste of the noodles will definitely match our shop.
[Explanation] In a small noodle shop in Nan'an District, Chongqing, a table is horizontally at the entrance of the store. From time to time, a delivery delivery staff comes to the door to pick up meals. The noodle shop will disinfect and measure the temperature of the delivery staff to ensure safety. According to local epidemic prevention and control requirements, small noodle restaurants cannot temporarily launch dine-in, but only support take-out.
The owner of the noodle shop is a good noodle cook. She puts a warm reminder card in each takeaway bag with the noodle cooking skills written on it. According to the tips, consumers can also cook a bowl of fresh Chongqing noodles at home.
[Concurrent] (Li Shiling, owner of a small noodle shop in Chongqing)
In addition to the seasoning of Chongqing Noodle, its softness and hardness are particularly important. In other words, at the right temperature and soft hardness, the taste is the best. If it exceeds that time, it may become soft and the taste is not so good. In this way, we can make the taste of the small noodles better by using a method of playing "raw bag".
[Explanation] After the new crown pneumonia epidemic, all small noodle restaurants in Chongqing went out of business for more than 40 days and suffered heavy losses. Many noodle shops have stated that they hope to reduce losses through small noodle "raw bag" take-out, and at the same time allow Chongqing noodle industry to resume its development.
[Concurrent] (Li Shiling, owner of a small noodle shop in Chongqing)
Because of the epidemic situation this year, our catering industry has been greatly affected, as is the small noodle industry, which is not excluded. Therefore, in order to save ourselves, and to reduce our own losses, we are actively looking for ways. The "green bag" noodle does reduce some losses for our industry, because it can increase sales.
Reporter Xiao Jiangchuan reports from Chongqing
Editor-in-chief: [Wang Kai]