On December 19, snowflakes flew again in Shenyang. These winter elves always seem to be able to create a fairytale-like artistic conception, so that the cold winter is not only cold. On the streets, there are still hurried footsteps and rolling wheels, which are the most vivid embellishments in the city. In such a romantic and vivid winter, a bowl of hot noodles and a cup of steaming water will warm up the people in the city. In a noodle restaurant on the south side of Gongnong Road in Dadong District, since its opening, the owner has posted eye-catching notices outside the window: sanitation workers, takeaway riders, courier brothers, substitute drivers, bus drivers, taxi drivers, and the above staff who are busy on the front line of the city, old soup noodles, beef noodles, and chicken soup noodles are discounted. Today, nearly 30 people come to enjoy this discount every day, and they don't forget to say "thank you" while eating hot noodles.
The noodle restaurant is called "Noodle Soup Noodles" and officially opened on November 6 this year. "I used to raise taxis, and later I also opened a restaurant, so I know very well the hardships and difficulties of these outdoor frontline workers. I hope to do what I can for them. Mr. Han, the owner of the shop, said that his ability is limited and he also has to consider operating costs, so he has made discounts for six types of professionals who are busy in the city, such as sanitation workers, takeaway riders, courier brothers, substitute drivers, bus drivers, and taxi drivers. After the discount, a bowl of noodles is less than 3$5, $5 more.
According to Mr. Han, the store now sells more than 300 bowls of noodles every day, as well as beer and cooked food. Among them, less than 30 bowls are discounted. It is also this kind of discount that allows more outdoor front-line workers to enter the noodle restaurant. "Thank you!"Thank you very much!In the store, Mr. Han often hears such thanks. Another taxi driver smiled and said to him, "I will definitely let more driver brothers come to cheer." ”
In the cold season, no matter what time it is, this noodle restaurant is like a light and a conservatory, providing convenience and discounts for outdoor front-line workers. Mr. Han said that the noodle restaurant is open 24 hours a day, and the taxi drivers and delivery riders are the most popular during the day, while the substitute drivers are more likely to come at night. Due to the nature of everyone's work, they basically missed the peak hours of in-store dining, and such a heartwarming act also allowed the noodle restaurant to continue to be full of people. Perhaps, this is another kind of kindness in return.
So how long will this offer last?In response to this question, Mr. Han said simply: "The store is on sale." He also told reporters that in the past two days, he has been thinking about putting a water dispenser in a suitable location in the store to provide hot water and tea for these outdoor front-line workers. Even if you don't eat in the store, you can let them drink some hot water and go to the cold at any time.
I have come to the store more than once, thank you very much to the owner, my heart is warm. On the same day, a delivery rider said after scanning the code and checking out.
The meaning of cold is to let us discover warm things and meet warm people. In the cold winter, such a bowl of "folded noodles" touches people with that special heart and warmth.
During the interview, Mr. Han said a small detail. At the beginning of the store, he specifically told all the store staff to treat them equally, regardless of whether they buy folded noodles or not. He wants to make the outdoor front-line workers who come to the store to eat noodles feel that there is care, respect and respect hidden in that noodles, and he will not change at any time. There is always a beautiful and warm winter, and this heart-warming act is like a warm current like the winter sun, warming every outdoor front-line worker who comes here.
Shenyang Evening News, Shen Baoquan ** chief reporter Liu Hongwei.
Photojournalist Chen Hongbo.
Edited by Dan Li.