Zhang Xiufu, a “New Yimeng” Inheriting Linyi’s Traditional Breakfast Gourmet – Millet Noodle Soup

In the early morning of April 8, Chaoyang Noodle House is simmering with the tempting aroma. Located in Jinqueshan Street belonging to Lanshan District, the Noodle House was crowded with customers. Mr. Zhang Xiufu, the chef, was leading the staff to shuttle between the kitchen and customers. Delicious breakfast was being served to them, who sat eagerly around the table in groups of three or five, each with a bowl of steaming noodle soup in their hands. 

“This is a job that requires getting up early and going to bed late. Most people can’t handle it. No matter if it’s windy or rainy, no matter if you have a headache or a cold, as long as there are customers waiting, you’ll have to work.” Mr. Zhang said. Chaoyang Noodle House is a time-honored brand on this street for more than 30 years. Zhang Xiufu, its founder, was born in 1966 and is 59 years old now. His hometown is located on Chaoyang Street, Yihe New District of Linyi City, thus the name of the Chaoyang House. He started doing this business in a private house in Chaoyang Community in 1988, when he was in his 20s. Then he moved to Lanshan Road in 1992 and later, again moved to the current address in 2006.

Millet noodle soup is a traditional craftsmanship. In recent years, though, Mr. Zhang has been improving the taste constantly. In a city (Linyi) where snacks are popular, this millet restaurant has gained many fans. Some families come for the delicious soup generation to generation. To make a millet noodle soup requires many steps. It takes fifteen or sixteen hours to boil the base soup. Starting at around ten o’clock in the morning, the cracked-bone soup will be already cooking., The soup won’t be milky-colored until the next morning. Normally at around 1 o’clock after midnight, Mr. Zhang will get up and start adding more than 20 specially prepared ingredients to the soup. Around 2.30am, the soup is ready for the morning.

The essence of Chaoyang Millet Noodle Soup lies in the cooking time and the indispensable ingredients. The beef must be fresh from the local yellow cattle, and the various Chinese herbs will be used as ingredients for his exclusive recipe. “In 2012, I applied for the intangible cultural heritage in Shandong Province for my soup. People from other places have joined the franchising. But many tourists still prefer having the soup at my flagship house.” Mr. Zhang said proudly.

Zhang Xiufu has a son named Zhang Shuai, who was born in the 1990s. After retiring from the army, he joined Dad for the noodle business. Using the young generation’s style to promote the Chaoyang Millet Noodle Soup, he does marketing through social media. He works in the soup house during the day and writes literature at night for the business, which has further increased the popularity of the soup. Adding more innovation like nutritious supplements to the recipe, Zhang Shuai enhanced the craftsmanship of the older generation, making every bowl of millet soup a specialty for the stomach and health.