Singapore: When this farmer's son is from Chongqing. Borrow money to open a stall shop Mala Xiang Guo In Singapore in 2015, he would take a gamble in the food and beverage scene here.
So, Singaporeans did not know this blurred version Of those Hotpot – 90 percent of his customers were Chinese citizens.
Reading: Addicted to Mala Unite: Celebrating the pleasure and pain of hot masochism
Soon, Yang Jin, the owner of You You La, found himself in trouble because of a weak fall. In order not to close his stall, he secretly took off his wedding ring, the earrings of his wife and the child's pin.
Then he had brain waves: mini lobsters.
"It was very difficult six months to Of those A mini lobster came to mind, "he said.Of those Mini lobster was a very popular dish in China, but it was very rare in Singapore. "
He created a WeChat group to publish the dish, arrange the group buyer pre-orders and even write video clips of live mini lobster and the cooking process to stimulate customer appetite.
Thanks to his quick thinking, he managed to turn his young business around.
In the next two years, Mala Xiang Guo Caught fire and became a food craze in Singapore-and Yang was a pioneer of immigrant peddlers here, who inflamed the flame.
Watch: From farmboy to queen king (4:05)
Now with 14 outlets in his chain, his story is told about the series on the red dot, Makan and immigrants. (See the episode here).
Dreams of a larger life
Yang was born. Young grew up on a farm where he admitted, "We did not wear well, we did not eat well and we were never in a big city."
When he finally experienced the city life after serving in the army, he was shattered by the lifestyle of the rich, with their big homes and luxury cars.
"I told myself to work hard because I thought these people could afford these cars only after they worked hard and money," recalls the 40-year-old.
Trained as a cook in 2003 – "I bypassed my class," he said proudly – he soon got a job at Jiangsu as a chief cook. After a year, he took over the restaurant when his boss resigned.
Within three years he earned enough to buy a house. But in 2008, because of the financial crisis, he sold the restaurant enterprise of China.
"I chose Singapore because I heard there were more Chinese (people) around," he says.
"At the time, San Food was not very popular in Singapore. There were only a few stores but I felt there was potential for the growth of food in such a San Of those.
He started working at the Chinatown Restaurant and then in popular Geylang Of those Duck Neck.
"When I received my long visit, the first thing I wanted was to open Mala Xiang Guo Stall food yard, because the risks were lower and investment capital was lower, "he said.
Of those, Which is from the Chongqing region of Wuxi, is usually associated with a hotpot, while Mala Xiang Guo It pops up with Of those Spices and ingredients such as seafood, vegetables and soy products.
However, the origins of Mala Xiang Guo Still not determined, with Yang pointed out that his name did not exist until the last times.
His theory is that the dish was served by the chef of Chongqing. Who went to Beijing, while preparing lunch for work, fried various ingredients with hot peppers and peppers.
"He understood that he had a good taste, and after a few recipes and taste tests, he developed and got there," he says.
In Singapore, Of those The hotpot craze came a few years ago Mala Xiang Guo revolution.
The Magic Of those ("Mother" for tongue numbing and "la" for spiced) has spun off pieces ranging from noodles to cup potato chips to hamburgers, said food blogger Daniel Angel of DanielFoodDiary. It also became a trend item on social media.
"You get Of those Traces everywhere, and it made people interested Of those As a rule, "he added.
"People who have never experienced Of those Would think that it tastes good. (They) may just want to return to its origins, there Of those hotpot or a Mala Xiang Guo.
Julius Lim, who writes food reviews for the Digital Food Guide Burpple, agreed that Of those Hotpot grows in popularity, the Singaporean eating culture has evolved into a fried version attraction.
"That's how it caught fire, and that created the turning point more and more Of those Stalls open, "he said.
"Well Mala Xiang Guo, I think, is one of the leading (products) that many years ago, I do not see many people in line (for this). "
A national dish for the future?
But when Yang started – at an investment of $ 10,000, part of it is borrowed from friends – businesses were not regular boating.
"In the first four months, we lost money, we did not receive a salary," he says. "We can not even pay the rent."
The jewelry he developed to deal with the losses gave him $ 5,000.
"I did not know he pulled the bracelet until one day, close to the new year, my mother wanted to put it on my child," said his wife Chen Lyon.
"He was wise not to worry me, but knowing that my husband lied to me, I had to be angry."
But he claimed he had no choice, because the alternative was to close the business.
The idea of a lobster that then kept the day, and gave it a first advantage, was "very smart" from him, he said to the sea. And his business has since expanded on the island.
Today, Singaporeans fill nearly half of its customers, unlike when it started. "I never imagined that Singaporeans – Chinese and Indians – would actually enjoy it Mala Xiang Guo, "Said Yang, now a permanent resident here.
By opening stalls in the heart, it is provided to locals with easy access Mala Xiang Guo, Eng pointed out.
"This food not only works where the Chinese immigrants or the community, it also works well in the heart," added a food blogger.
Chen, who left her job as a kindergarten teacher to help her husband, sees Mala Xiang Guo As their gift to Singapore from China, while Yang has even great hopes for it.
He wants to "follow the first Chinese immigrants" and their "famous" rice rice.
"They prepared chicken rice and heinzi for a national dish.I also want to bring the flavors of Chongqing to Singapore and turn it into a national food.I want to do that of Chongqing Of those Famous, "he said.
Watch this episode here. On Red Dot airs on Mediacorp Channel 5 every Friday at 9.30.