(新春走基层)探访南昌"一元水酒店"：百年传承出真味 酒香不怕巷子深 图为南昌"一元水酒店"内，店主王细英在为顾客打酒。 卢梦梦 摄 "早上到店喝酒的，基本都是住在附近的老顾客。"水酒店的操作间内，店主王细英正将蒸好的糯米摊 凉。"当初是为了找一条谋生的门路，没想到会坚持这么多年。"王细英坦言，虽然自小就待在家里的酒 坊，但是她起初对酿酒并不感兴趣。 "算上爷爷奶奶辈，我们家的酿酒技艺已经有上百年的历史。我母亲从16岁就开始学习酿酒，在南昌开 了半辈子水酒店。"1990年，王细英的母亲来到大士院，租下了如今这间店面。彼时，王细英刚刚下 岗，她并不希望将自己的未来与一间水酒店捆绑在一起。"后面也是迫于生活压力，我最终同意了母亲 的建议，接手水酒店。" "既然接手了，就想干好。"为了找到优质糯米，王细英跑遍全国近10个糯米产区选料。"除了优质的糯 米原材料，把控好发酵温度也是提升米酒口感的关键。发酵房内的温度要稳定在20至30摄氏度之间，不 然米酒就会发酸。"王细英用"照顾孩子"来形容自己的酿酒过程。"要精细、负责，才能出好酒。" 2024年，"大士院水酒制作技艺"入选南昌市东湖区非物质文化遗产代表性项目名录。" ...

Core Insights - The article highlights the transformation of traditional food shops in Nanchang's Dashi Yuan area into popular destinations for tourists, driven by social media exposure and increased foot traffic [1][2][5]. Group 1: Business Development - The Xiaoluzi Soup Shop has rapidly expanded, opening its eighth branch in September 2023 and launching a Tmall flagship store, showcasing the impact of social media on business growth [2][3]. - The shop's owner, Liu Yuehua, emphasizes the importance of brand development, having registered a trademark and developed new products like fresh rice noodles and chili sauce, achieving monthly sales of around 10,000 units [3]. - Other shops, such as Taoji Green Bean Cake, are also focusing on brand identity and packaging to attract customers, with a strong emphasis on heritage and storytelling [4]. Group 2: Operational Challenges - Many shop owners face the challenge of managing increased customer flow while maintaining quality and service, leading to a busy and demanding work environment [5][6]. - The owner of the White Sugar Cake shop, Hu Meiyong, expresses the difficulty of balancing traditional methods with the need for efficiency, considering automation but facing technical challenges [6][7]. - Wang Xiying, from the Xiying Water Hotel, maintains a focus on customer relationships over volume, prioritizing the atmosphere and community ties over expanding production [10]. Group 3: Personal Experiences - Young shop owners like Zhang Zhiwen highlight the physical demands of running a food business, often working long hours with little time for personal life [8][9]. - Despite the busy schedules, there is a sense of fulfillment and community among the shop owners, with many valuing the relationships built with regular customers [9][10]. - The article illustrates the balance between the pressures of business growth and the desire to maintain personal connections and quality of life [9].