A Chinese PhD graduate and his wife have turned a Chongqing spicy pea noodle stall in Belgium into a viral sensation, earning more than 1000 euros (US$1,200) a day.
According to the mainland outlet Jimu News, graduate Ding, 37, is from Jiangsu province in eastern China.
After completing his doctorate in China, he went to Belgium to do postdoctoral research in soil management and crop production. He published around 30 academic papers.
Ding met his wife Wang at university and after marrying, the couple settled in Belgium in 2015, where their child was born.
Unable to find stable work beyond research, he joined Wang in starting their own venture.
In May, the couple began selling spicy pea noodles, a speciality from Wang’s hometown of Chongqing, at local markets in Belgium.
The dish blends chewy noodles with tender peas and a savoury pork sauce, known for its bold salty-spicy kick. To appeal to locals, Wang eased back on the heat.
She told Jimu News she had grown up on the dish and had long dreamed of running her own stall.
A few chairs are set out for diners, and with ingredients prepped ahead of time, each bowl takes just minutes to serve.
Ding said they operate twice a week and charge seven to nine euros (US$8 to US$11) a bowl depending on the type of noodle.
They can earn more than 1,000 euros on their busiest days.
Reports said that when he is not helping his wife with the stall, Ding hunts for a job.
“Running a stall is no different from research; it is simply about supporting our family,” said Wang.
The couple’s videos of their stall have attracted more than 78,000 followers on mainland social media.
In one viral clip, an elderly woman customer struggles with chopsticks before declaring: “These are the best Chinese noodles I have ever had.”
One regular said: “I never knew peas could taste this good.”
The couple’s story has gained widespread attention online.
One online observer said: “They are brilliant entrepreneurs, taking Chinese street food abroad and making money from it.”
Another wrote: “China has countless amazing foods that deserve to be shared with the world.” -- SOUTH CHINA MORNING POST
