Chinanews.com, Lanzhou, June 18 (Shi Jingjing) "Ramen fragrant in France in recent years, from a traditional Chinese diet to an Internet celebrity in Paris." "Living Ramen" company chairman Duan Xiaorong, a French Chinese, said that more and more There are long queues of diners who come here to try the fresh food. The restaurant area is limited, so they had to post a reminder in the store that they should not eat noodles for more than an hour.
In an interview with a reporter from Chinanews.com recently, Duan Xiaorong said that in 1993, she went abroad by coincidence and served as a Chinese representative in the French International Teaching and Education Center. He has been doing matchmaking work for the cultural, technological, and educational exchanges between the two countries for many years.
"At that time, working with foreigners, they only knew about spaghetti and Japanese udon." Duan Xiaorong said that he was born in Qinghai and grew up in Lanzhou, and he was deeply immersed in the noodle culture in the northwest.
To this end, she hopes to create a Chinese ramen brand.
The picture shows the ramen made by adding salt and eggs several times.
Photo courtesy of the interviewee
"Without dining experience, I can only practice ramen by myself. French regulations prohibit the use of fluffy ramen, so I innovatively added salt and eggs to the dough. After hundreds of attempts, I finally found the best noodles, salt, water, and eggs. Good ratio." Once I finished noodles and left work at 11 p.m. I didn't have any money with me. I was so tired that I was walking and staggering. I was sent home by a kind taxi driver passing by.
Duan Xiaorong believes that this kind of entrepreneurial persistence stems from the deep feelings and infinite love for ramen in Northwesterners.
With ramen technology, Duan Xiaorong wanted to give the restaurant a loud name.
"Ramen is a typical Chinese food culture. It is a living history and living culture." In 2007, the first hand-made ramen restaurant in Paris, France-"Living Noodles" came into being.
A few days after the opening, the store was full.
Duan Xiaorong also set the "Chinese regulations" that you can't use knives and forks when eating ramen, instead use chopsticks to eat noodles.
This has not stopped diners' enthusiasm for searching for food.
"A French couple in their 80s, holding hands every Sunday for more than ten years, sitting in a fixed position and eating noodles has become a ritual for them; a 25-year-old young man with cancer was lying in a hospital bed just thinking After a bite of ramen, five of his friends came to the store to pack five bowls of noodles and bring them back to the hospital..." Duan Xiaorong said that many people's love for ramen often exceeded her expectations.
In order to let more people understand the noodle culture, Duan Xiaorong and his son added noodles such as fried noodles, fried noodles and fried noodles to the menu.
Truffle and mustard are added to the sesame sauce, and the taste is constantly being updated.
Now, "Living Noodles" has four branches all over France and Canada.
For so many years, Duan Xiaorong has insisted on using the Chinese name abroad, insisting on not increasing the price of ramen for ten years, and insisting on promoting Chinese catering culture to the world in his own way. In addition, she plans to cooperate with catering schools in France this year, funded by her, to carry out online noodle training, complementary resources to export catering talents, "using noodles as a medium to strengthen exchanges and cooperation between the two places, so that more people can understand the integration of Chinese and Western cuisine and culture. communicate with". (Finish)