Only in China – Restaurant owner drugged his costumers

An interesting case is coming to us from Land of Far Away – China. According The South China Morning Post a noodle shop owner was arrested and detained for 10 days, before he admitted that he had been adding illegal substance of a poppy plant into noodles hot pot souse! Poppy plant is an essence from which opium is made. So, as we understand the owner of the noodle restaurant did everything that he could for his business. Literally, he drugged his costumers just to be sure that they will keep on coming to his restaurant. Imagine that!

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So, his food was quite addictive for some time. It makes us wonder: how no one remembered that in first place in U.S.? leaving-las-vegasBut then, one day, one of his costumers failed on an anti-driving program. Liu Iyou, driver in a local firm has been detained in prison for 15 days before authorities started paying more attention to his story. Can you imagine how did he feel? Or just how did the police officers feel after his story? – I don’t do drugs! The noodles drugged me! If you notice anything suspicious in your favorite restaurant contact site here and tell him.

For 15 days he kept on telling the same story. Finally, after long hours of despair one of the police officers started to give more attention to the Liu constant accusations to the noodle restaurant.

The attention came when Liu asked for help from his family members. After hearing his story, a few members of his family went to the famous restaurant and order the same noodles with hot pot souse that he used to eat. Tomorrow they went to take test on drug, and guess what happened then! After going to police and showing the test results to the police officers, Liu was set free and police launched an investigation.
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Let’s come back on our main character, the restaurant owner. Apparently, he purchased about 2kg of poppy shells for 600 yuan (756 $), and using it as one of the ingredients for his famous hot pot souse for noodles. His business was growing, so probably half of his clients were addictive to his cuisine.

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