He keeps a herd of cows in Changping, all for a cup of ice cream

Original headline: He keeps a herd of cows, all to make the ice cream of his dreams

Cui Jianwei shows off his newly made ice cream at the "Yeren Mufang" ice cream shop in Taiyuan, Shanxi (photo taken April 16).

In 2011, Cui Jianwei was 32 years old. Having passed the age of thirty, he decided to change his name to Cui Jianwei and begin his journey as an ice cream entrepreneur.

His first ice cream shop, "Xianguo Hui", opened in the cafeteria of Beijing Language and Culture University and is still in business today. To make the best ice cream in his mind, he insists on using no additives whatsoever and choosing the freshest ingredients. To ensure the quality of the milk in his ice cream ingredients, he and his partners worked with Beijing University of Agriculture to build a high-standard pasture in Changping District and raised more than 80 dairy cows. "The ice cream customers eat is made with freshly squeezed milk, and every indicator of the milk source is better than EU standards. That is what I want." He refuses to use secondary-processed ingredients such as jam and juice, and even buys raw nuts to roast himself. Bypassing middlemen and seeking ingredients straight from the source improves the quality of the food without adding much to the cost.

In 2015, Cui Jianwei founded a new brand, "Yeren Mufang", and opened shops in places beyond Beijing, including Taiyuan and Tianjin. In pursuit of freshness, Cui Jianwei made an obsessive choice: supplying by time slots. Each time slot offers one flavor, made and sold on the spot. Customers have fewer flavor choices, but they enjoy the freshest ice cream. He said, "If the food isn't fresh, you can't talk about quality, and it affects the flavor and texture."

His bond with ice cream began in Italy in 2007. There, Cui Jianwei met the ice cream master Mr. Angelo Belgerano, learned ice cream-making techniques and experience from him, and fell madly in love with this food. The sentiment unique to traditional artisans in Angelo deeply influenced Cui Jianwei. Since starting his business, Cui Jianwei has always held to his philosophy: make the food you love most, and let it fulfill your dreams. (Photo by Xinhua reporter Cheng Tingting)

At the pasture in Changping District, Beijing, run in cooperation with Beijing University of Agriculture, Cui Jianwei (left) talks with a staff member (photo taken April 13).

Cui Jianwei makes honeycomb ice cream at the "Yeren Mufang" shop in Haidian District, Beijing (photo taken April 11).

At the pasture in Changping District, Beijing, Cui Jianwei inspects the dairy cows (photo taken April 13).

At the "Yeren Mufang" ice cream shop in Taiyuan, Shanxi, Cui Jianwei adds toppings to mango ice cream (photo taken April 16).

At the "Yeren Mufang" ice cream shop in Taiyuan, Shanxi, a mother feeds her daughter ice cream (photo taken April 16).