Deep Dive
Why did Congcong choose to sell rolled cold skin noodles in Shenzhen?
Congcong moved to Shenzhen at the invitation of his girlfriend but struggled to find a suitable job. To survive, he turned to selling rolled cold skin noodles, leveraging his prior experience with street vending in his hometown. He found the direct interaction with customers rewarding and fulfilling.
What challenges did Congcong face when adapting his cold skin noodles to Shenzhen customers?
Congcong initially followed traditional recipes from his hometown, but Shenzhen customers suggested changes, such as replacing mung bean sprouts with shredded potatoes. While some northern customers criticized the dish as inauthentic, Congcong realized that people often seek the taste of their memories rather than strict authenticity.
How does Congcong describe the relationship between street vendors and city management in Shenzhen?
Congcong acknowledges that city management in Shenzhen is relatively humane. They often issue warnings before taking action and sometimes even help vendors finish their transactions before asking them to leave. However, he notes that the lack of designated vending areas creates a constant cat-and-mouse game between vendors and authorities.
What is the daily workload like for Congcong as a street vendor?
Congcong works at least 10 hours a day, including preparation time at home. He faces significant time pressure, especially during peak hours, and often waits long periods for customers. The work is physically demanding and requires constant attention to avoid losses from unsold food.
What are the financial challenges of street vending according to Congcong?
Street vending is financially unpredictable, with income fluctuating significantly. Congcong mentions a 'newbie protection period' where initial sales are high, but reality sets in quickly. He also highlights the hidden costs, such as wasted ingredients and the need to invest in equipment, which can make the income comparable to or even less than a regular job.
How does Congcong handle the logistical challenges of being a solo street vendor?
Congcong minimizes drinking and eating during vending hours to avoid bathroom breaks. When necessary, he relies on nearby vendors or the general public to watch his stall. He also strategically positions his stall to minimize disruptions and avoid conflicts with pedestrians or other vendors.
- 聪聪在深圳卖卷凉皮，之前在安徽有过摆摊经验
- 他认为找工作像找对象，需要缘分和匹配
- 摆摊让他获得直接的顾客反馈和成就感
- 他将自己比作“拖不下长衫的孔乙己”，体现了他对社会和自身定位的矛盾心理
Shownotes Transcript
摆摊是一种怎样的体验？城管也有人性化的地方？正宗的卷凉皮里应该放什么？第15期，和刚刚成为个体户没多久的聪聪聊聊他的生意，以及他对摆摊开店、精神追求、传统文化和文人风骨的看法。
希望每一位对个体户和摆摊感兴趣的朋友，都能听到最后。
🎙️人物
主播：时间的蘑菇)，个体户爱好者，有时候会去水湾和海上世界
嘉宾：聪聪，自称孔乙己的个体户，在水湾和海上世界卖卷凉皮
⌛️目录
01:26 关于聪聪
站着喝酒却又不愿脱下长衫的人
来深圳之前就已经有过摆摊的经验
来到深圳之后，发现自己之前的骄傲不值一提
找工作就像找对象一样，主要看缘分
年轻人之所以好用，是因为他们还愿意相信老板画的大饼
你连磨盘上栓的那根胡萝卜都不愿意用新鲜的，又怎么能要求驴去用心帮你干活呢？
摆摊的动力来自于直面顾客所获得的成就感
15:01 关于凉皮
凉皮的起源和制作方式
做卷凉皮遇到的一个最崩溃的问题
很多时候人们追求的并不是正宗或地道，只是记忆中的味道
最初的设想是尽量不跟顾客讲话，能说一个字就绝不说一句话
原来我们对正统和正宗的追求，是刻在骨子里的
孔乙己在谋生之余，也要想办法填补自己的精神空虚
割裂时代下的矛盾体
对拥有一家卷凉皮店的合理想象
我可能会在每年的8月15号在包装袋和饮料杯上印上「日本投降」
中国的商家总想着把外国的节日弄过来，却不去想怎么开发自己的节日
40:09 关于摆摊
摊主的自我修养，要让人一眼就能看出你是干什么的
慢慢的在长衫脱与不脱之间选择了香肩半露的状态
年轻的时候，就喜欢问，为什么？老了以后，就更多的是，算了吧……
摆摊一点都不比上班轻松，只会更辛苦
就因为他懂道理、懂规矩，所以他才会想方设法地钻这些空子
猫捉老鼠的游戏，很刺激，尤其是你当老鼠的时候
深圳的城管还是比较人性化的
一顿饱和顿顿饱你得分得清呀
一个人摆摊，想上厕所怎么办？
每天至少工作10个小时
摆摊也有新手保护期？
凉皮这个东西，对于没吃饭的人来说它是小吃，对于吃过饭的人来说它就是主食了
机动性对于摆摊来说真的很重要
第一次出摊的总成本大概是多少？
开始做生意以后，明显感觉自己在消费上克制了很多
客服的工作很重要，老板应该亲自负责
⬆️聪聪的摊位ver1.0
⬆️聪聪的摊位ver2.0
⬆️豪华版卷凉皮
🎵音乐
OP：nervous talk) - 梶浦由記
ED：Catch Me If You Can) - John Williams
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