十年前,人到中年的徐桂芬从南昌市食品公司下岗了。生活的压力使她不得不铁下心来在市场上寻找挣钱的门路。她决定从自己比较了解的食品行业入手。通过观察,徐桂芬发现南昌的卤菜市场有空白点:偌大的南昌市却没有本地的卤菜店,大多数卤菜店都是温州人开的,温州人开的卤菜店它的口味比较清淡,偏甜;而南昌人的口味比较重,喜欢吃辣的。徐桂芬就决定开一家适合当地人口味的卤菜店。对卤菜技术并不熟悉的她请到的第一个师傅就是个半桶水,卤出来的菜外面烧焦,里面却还是生的。清淡的生意使 Ten years ago, Xu Guifen, who was a middle-aged man, was laid off from a food company in Nanchang City. The pressure of life forced her to look for ways to make money in the market. She decided to start with the food industry she knew better. Through observation, Xu Guifen found that there are blank spots in the market of Nanchang’s stewed vegetables: The vast Nanchang City does not have local pickles, most of them are opened by Wenzhou people, and the Wenzhou people have a light and sweet taste; Nanchang people’s tastes are heavy and they like to eat spicy food. Xu Guifen decided to open a stew shop that suits local tastes. The first master she asked for, which she was not familiar with, was a half-barrel of water. The halogenated dish was scorched, but it was still alive. Light business