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他18岁从农村来北京,到如今28年了。28年来,他从初学炸油条开始,辗转京城5家餐馆,现在已经成为老字号惠丰饺子楼的厨师长。28年来,他经历的酸甜苦辣只有自己知道。1971年,熊朝洲出生在河南省信阳市潢川县的农民家庭。1989年,18岁的熊朝洲初中毕业离开了贫穷的家乡只身到京城闯荡,投靠到位于北蜂窝以卖菜为生的叔叔家里,帮助叔叔卖菜。每到吃中午饭的时候,熊朝洲就到附近的饭馆吃饭。久而久之,他与饭馆老板混熟了。熊朝洲
He was 18 years old from rural Beijing to 28 years now. 28 years, he started from frying fritters, removed five restaurants in Beijing, has now become the chef of the old Huifeng dumpling House. 28 years, he experienced the ups and downs only know for themselves. In 1971, Xiong Chau was born in a peasant family in Huangchuan County, Xinyang City, Henan Province. In 1989, 18-year-old XIONG Chau-chu graduated from junior high school and left the impoverished hometown to go to the capital to make a living. At his uncle’s home in Northern Beihuo, his job was to help his uncle sell vegetables. Every time to eat lunch, Xiong Chau went to a nearby restaurant to eat. Over time, he and restaurant owner cooked up. Bear toward Chau