"Chinese Restaurant 8" opens "National Trend Theme Week" to integrate Chinese and French food culture and spread its popularity overseas
2024-08-16
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Changsha Evening News Changsha on Palm August 16 (All-media reporter Ning Shaou) Hunan Satellite TV Mango TV's youth partner management experience program "Chinese Restaurant 8" is currently on the air. With the end of the Paris Olympics, the Chinese restaurant's "Olympic Theme Week" has also come to a perfect end. Tonight, the Chinese restaurant will usher in a new theme - Guochao. Manager Huang Xiaoming will join hands with Zhai Xiaowen, Dai Guangtan, Hu Yitian, Lin Shuwei, Yu Shuxin, Yin Zheng and others to start a "Guochao Food Tour" in France, allowing the oriental specialties to spread overseas and lead the audience to experience the perfect blend of food and culture.
The Chinese restaurant is running out of purchasing budget due to the huge demand for ingredients, and the turnover in the past few days is about to run out. The partners plan to split into two groups to prepare for the new day's business. Jiang Yan takes a temporary leave for work reasons. The "cross-city takeaway group" Zhai Xiaowen, Dai Guangtan, Yu Shuxin, and Huang Xiaoming start the food truck money-making plan, and the "food preparation group" Hu Yitian, Lin Shuwei, and Yin Zheng need to be thrifty and reduce expenses. Faced with the challenge of the new theme "National Trend Week", how will they respond?
The seaside food truck "Malatang" is booming, and Hu Yitian turns into a walking financial calculator
Zhai Xiaowen, Dai Guangtan, Yu Shuxin, and Huang Xiaoming came to the small town of Otter in the Somme Department of the Hauts-de-France region of France. The Somme Bay is known as one of the most beautiful bays in the world, and the partners will open a new food truck business here. Dai Guangtan specially prepared the Chinese specialty food "spicy hot pot" to bring some fresh taste experience to the locals. In addition, the partners also prepared creative desserts such as rose milk jelly, osmanthus grass jelly, and dragon fruit yogurt, using food as a bridge to meet friends with delicious food. "Sales champion" Yu Shuxin frequently uses strange tricks to attract customers, and the "three-step" of eating broadcasts, food advertisements, and free tastings at the seaside has attracted many tourists. The seaside food trucks continue to explode. Zhai Xiaowen and Dai Guangtan can't stop serving food at all. The store manager Huang Xiaoming has cordial exchanges with foreign friends and received countless praises.
The three members of the food preparation team, Hu Yitian, Lin Shuwei, and Yin Zheng, started the super money-saving mode. The "domineering financial" Hu Yitian kept a close eye on Chef Lin's purchasing steps, transformed into a walking financial calculator, and strictly controlled the purchasing budget. Every ingredient could not escape his "calculator". Chef Lin, who always took a "generous purchasing method", fought wits and courage with Hu Yitian. Can this purchase be completed smoothly? The food preparation team lived frugally, and the seaside food truck made a lot of money. Yu Shuxin and Hu Yitian, the two financials, counted the money together, but the results of their calculations were completely different. What is going on?
The Chinese restaurant's "National Trend Week" menu is freshly released and is about to open. Chef Lin was accidentally locked in the food storage
The Chinese restaurant ushered in a new "National Trend Theme Week". The partners created an exclusive "National Trend Menu", which included a combination of Chinese and Western dishes such as blue and white porcelain osmanthus mousse, candied lotus root foie gras, Pu'er salmon, and sea urchin sauce and marinated eggplant. The delicious and beautiful "Kung Fu dishes" included lotus leaf beggar's chicken, Tai Chi fish soup, crab meat cod lion's head, West Lake pagoda meat... Each dish of the two chefs was carefully designed and full of heart. Chef Lin prepared lion's head and pagoda meat in an immersive way, showing exquisite craftsmanship and superb knife skills; Dai Guangtan creatively prepared "Beggar's Chicken" and made blue and white porcelain osmanthus mousse with excellence; kitchen assistant Yin Zheng ran around, steaming crabs, picking fish bones, and mixing soil. Everyone was making final preparations for the first day of the "National Trend Week".
Huang Xiaoming and Zhai Xiaowen set out to attract customers with full confidence. They planned to start with their neighbors but were repeatedly frustrated. Then they quickly changed their target and extended invitations to nearby tourists, but were rejected again. With only two hours left before the opening, they had nothing to show for it. The two, at a loss on the streets of France, extended a sincere invitation to the ice cream stand owner. Will they be able to attract customers this time? The Chinese restaurant is about to open, but Chef Lin is unexpectedly locked in the vegetable warehouse. Huang Xiaoming, Dai Guangtan, Hu Yitian, and Yin Zheng all passed by him without noticing? Can Chef Lin be successfully rescued before the opening?
We will meet again after thousands of miles of fate, with sincerity and full of Chinese flavor! The "National Trend Theme Week" of Chinese restaurants opens tonight. Young partners are delivering Chinese flavors in France with their heart, raising the atmosphere of Chinese fireworks. Please stay tuned for the fifth episode of the young partners' business experience program "Chinese Restaurant 8" to be broadcast tonight.
