Chen Shu ran a food delivery business for three years and worked hard to save 30,000 yuan.
On the rainy night when his account was banned, he accidentally turned into the alley and smelled the long-lost aroma of braised pork.
The small shop that had been open for twelve years was being transferred. The transfer fee was 45,000, and he was still 15,000 short.
The shop owner, Lao Zhou, said the next thing: If you don't call within three days, forget it.
The three-day deadline is in front of me, my savings are stretched thin, and my life is getting tighter every step of the way. When the gas stove was lit for the first time, he realized that being a chef was not just about making a living, but also about finding a place for fireworks in his life.
