Andy is a simple man with a simple store. When the chengguan took his fridge one day, he shrugged.
“I was considering letting them just keep it, actually,” he said. “The fridge is mostly a display case. The money’s in the freezer."
Andy does not literally keep money in his freezer. But he might as well – it houses his beloved craft sausages, which have propelled his small delivery-only business into a brick-and-mortar location, opened recently, conveniently named Andy's Craft Sausages.
Granted, it has neither many bricks nor much mortar. The tiny shop is more of a deli counter than an eatery. Still, it’s a total sausagefest – and we mean that in both senses of the word. When we arrive, a group of nearly 10 expat bros spill out of the shop’s confines onto the pavement.
What they order, of course, is sausage. We do, too. We get the most popular menu item, the sausage, egg and cheese bagel (RMB39), as well as the lox sandwich (RMB45) and the cheese bratwurst (RMB30).
As solid as the lox sandwich is – and it kills us to say this because Andy arranges his onions and capers to make a smiley-lox-face bagel – we have to admit that the sausages steal the show. They have just the right amount of fat and savory seasonings. It’s not called Andy’s Craft Sausages for nothing.
When we speak with the man himself (over sausage bagels, naturally), he seems tired from all the catering and deliveries he’s been doing lately. But even with a packed schedule and chengguan threats on his tail, Andy’s far from feeling toasted. After all, if he couldn’t take the heat, he’d have gotten out of his (incredibly small, South Sanlitun) kitchen.
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