The Chongqing version of Midnight Diner is in a 24-hour restaurant located in a business center in the Southwestern Chinese city’s Yuzhong district. Over the past 11 years, the family-run shop has earned its boss four houses in Chongqing.
The Chongqing version of Midnight Diner is in a 24-hour restaurant located in a business center in the Southwestern Chinese city’s Yuzhong district. Over the past 11 years, the family-run shop has earned its boss four houses in Chongqing.
Jiang Tao’s mother, Wang Yunxiang, blends seasonings for noodles. Photo: VCG
“In order to make more money, we opened the restaurant around the clock from the very beginning when we took over the business in 2007,” Jiang Tao told The Chongqing Morning Post. He is one of bosses and employees of the restaurant, whose name, “No Closing Time for Jiangyu(江渝不关门)”, also indicates the restaurant’s distinguishing feature.
According to Jiang, the idea of shutting down at night has never crossed his mind. “It is too hard to give up the booming business in the evening.”
Jiang Tao’s mother, Wang Yunxiang, prepares pickles for customers. Photo: VCG
As one of favorite restaurants for Chongqing taxi drivers to grab something if they are hungry at night, its name has spread over the internet, “People like drivers and those who hang out at night order from about 11PM to 4AM the next day,” said Jiang, adding that night revenue is sometimes even better than it is during the daytime.
Jiang Tao’s mother, Wang Yunxiang, serves customers. Photo: VCG
Jiang Tao’s mother, Wang Yunxiang, serves customers. Photo: VCG
Jiang Tao’s mother, Wang Yunxiang, adds chopped green onion to noodles. Photo: VCG
Apart from the delicious food, reasonable prices also help Jiang keep his regular customers. Spicy slices of poached pork, the specialty dish of Jiang’s father, cost 14 yuan ($2.15) per plate; and pickled peppers fried with shredded pork cost 13 yuan per dish.
Jiang Tao cooks in the kitchen. Photo: VCG
Spicy poached pork, the specialty dish of the restaurant. Photo: VCG
Spicy poached pork, the specialty dish of the restaurant. Photo: VCGAbout 7 pm every day, Jiang Tao starts to run his Midnight Diner while his parents and wife go back home. In looking torward the future, he hopes things will continue get better and better.
Jiang Tao’s mother, Wang Yunxiang, and a man delivering ingredients exit the kitchen. Photo: VCG
