From the original Internet celebrity restaurant in 2014 to the iconic new-style Sichuan cuisine in Los Angeles, Jincheng carries the responsibility of the younger generation of new diners to promote new-style Sichuan cuisine overseas.The two beautiful bosses, who were influenced by their parents since childhood, have their own unique insights into Sichuan cuisine or Chinese cuisine.

Although Kelly said that opening this restaurant is “a senior foodie’s passion for Sichuan cuisine and a business novice’s desire for the business world”, they hired the general consultant of Sichuan Sichuan Cuisine Museum to serve as a consultant for new cuisine development and condiment research and development. One point, it can prove that they are not only passionate about food, but also a kind of mission and awe for inheriting Chinese cuisine.It is no wonder that the late Los Angeles chef Jonathan Gold has written reviews for Jinchengli and has been voted as one of the 101 best restaurants in LA on many occasions.

Kelly didn't describe much about the impact of the epidemic on Jincheng, but only said that "changes in the model, decline in business volume and income, changes in human resources, and the convenience of on-site management are all huge challenges." Simple and concise, but Exuding the tenacity to face difficulties.For the guests, Kelly expressed her heartfelt gratitude countless times.Perhaps it is this kind of power that has led a new generation of catering professionals to carry forward innovative Chinese cuisine overseas.

The epidemic will always pass, but what is difficult to teach us can make us go further.

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For Sister Li, opening a restaurant was just a coincidence at first.When he first arrived in the United States, although he was in Los Angeles, he was always thinking of Hunan cuisine in his hometown, but he could not find a restaurant that could satisfy her Chinese stomach.So with the simplest love for food, the first Dongting Spring opened in the Mid-Autumn Festival of 2005.

From Hunan, she has her own understanding of Hunan cuisine. In terms of food, Sister Li’s requirements are almost harsh. Every dish is carefully thought out and developed after repeated trials and deliberation. The chef in every store is also Famous teacher of Hunan cuisine.It is this persistence that has contributed to the current success of Dongtingchun.

After opening the restaurant, the biggest feeling is that "hardship is the main theme of catering".

Over the past ten years of polishing the American catering industry, there have been too many stories.There are many good things, but also many helplessnesses. "Guests have given us a lot of encouragement, care and rewards, and even a lot of being close friends." Sister Li is always grateful for this, thanking every guest for the warmth and joy that brings warmth and joy, which is the guest's Definitely support them to move forward.

"The epidemic has changed us greatly, and it has given us a very big challenge." Sister Li will inevitably be a little worried when it comes to the epidemic, but she is still full of confidence in the future.

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Yinghua used to stay in Japan for more than ten years and also operated a restaurant. Later, she came to the United States and continued her catering business. The chalet that opened in 2018 is a North Korean gourmet restaurant created by the Yinghua sisters. It specializes in Northeastern cuisine and Korean fusion cuisine, mainly spicy. Yinghua and her sister started to run a small cabin in China, and the idea of ​​opening to the United States was germinated, and it was also very popular. Many Koreans in LA come here especially, and fellow villagers from Yanbian in the northeast often visit it. The authentic and authentic taste always reminds guests of the taste of home.

When it comes to the delicacies in his store, Yinghua is a treasure.Braised Mentai fish with Korean specialties. The hot series is deeply loved by customers. The hot pork shovel, spicy chicken feet and spicy sausage are cooked with real chili noodles and beer. The owner said that the customers have never eaten it. Be sure to come and taste it and promise to come again after eating.

Perhaps many people see young people opening restaurants, and they think it is a whim.Facing the sea, the spring blossoms, open when you want to open, and close the door for a few days if you don’t want to open. This idea is actually too naive.The new generation of catering people also gave a great enthusiasm for this cause. They have already put away the love in their hearts and are ready to endure hardships.We are also looking forward to the younger generation will inherit and carry forward Chinese and Asian cuisine in various places in the world.

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Vancouver’s Chinese food can be said to be world-famous. In the early years, there were many immigrants from Hong Kong. Many Cantonese chefs came to Vancouver and brought authentic Cantonese cuisine. The restaurant opened for decades, such as Chunqiu Hot Pot, which opened in 1990. It has opened more than 30 winter, summer, spring and autumn on Cambie Street and is one of the oldest restaurants in Vancouver.

Almost everyone who comes to Vancouver will be admired. Spring and Autumn focuses on classic Cantonese seafood hot pot, which is light and healthy, and you can taste the original flavor of the ingredients. It has always maintained the superior quality and taste. In today's hot pot in Vancouver, Spring and Autumn still retains it. A place.Chunqiu was first called "Chunqiu Restaurant". It mainly serves Cantonese cuisine and the business is average. So the boss switched to hot pot and cold stir fry, which was very popular for a while, and it has remained until now. In the past 30 years, Spring and Autumn has also witnessed the evolution of this city. In the early years, Hong Kong diners were the majority. Later, Taiwanese customers came to eat, and then to local Chinese descendants, CBC, and now mainland diners. A restaurant seems to be a museum that witnesses the history of the city. , Invisibly recorded the bits and pieces of the long river of history.

Mr. Liang, who was interviewed, came to Canada in 1988 and joined Chunqiu in 96. He did it today.Recalling the story of the restaurant, Manager Liang proudly said that Chunqiu is a Hong Kong star dining hall. Jacky Cheung, Leslie Cheung, Aaron Kwok, and Shen Dianxia are all loyal customers, and the guests are all regular customers. I am now in my 30s, working as a lawyer and a doctor. I came back to Vancouver and got off the plane to eat as soon as possible, and I came to see each other right away. This is a kind of sentiment. There are almost no young people.Manager Liang also revealed the secret for us. The service staff in Spring and Autumn has basically been working for more than 20 years. They have feelings for the restaurant and the guests, and they are also very responsible. They enjoy the interaction with the guests and have never left.This wave of epidemics has been greatly affected in the Spring and Autumn Period, and I still insist on it, hoping to continue the glory of this city.

Now dine-in is closed, and Chunqiu is also actively launching self-service takeaways. Hot pot, cold and stir-fry can all be ordered on rice ball takeaways.

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As a century-old brand, Quanjude has an extraordinary position in the hearts of Chinese people.Customers come to Quanjude not only to taste the exquisite Beijing roast duck and state banquet dishes, but also an experience of local feelings!
As the first store in North America, the Toronto store has left hundreds of thousands of customers with profound and beautiful memories in terms of dishes and services, and made customers feel the cultural charm of many Chinese restaurants. From all over the country, the precious Quanjude The iconic plaque was shipped, saying "Without this old plaque, Quanjude would not be Quanjude".
The golden signboard of "Quanjude" carries not only the superb craftsmanship of Chinese cooking, but also a Chinese food culture habit.Now, whether it is the traditional Chinese festival-Spring Festival, Dragon Boat Festival, or Christmas in the West, whether it is a birthday banquet, a wedding banquet, a business banquet, a family gathering, in Quanjude, you can see people from different cultural backgrounds gathering together. Chinese food accompanies them to spend a good time.Even countless guests made a special trip to Toronto, in order to taste Quanjude roast duck, they even had to take it away for more friends to taste.
Since the epidemic, the cost of goods has soared, but Quanjude insists on neither adjusting prices nor reducing dishes. In Gao Zong’s words: “There must be a sense of social responsibility in catering!” He hopes to carry forward the century-old Chinese cuisine history and culture, so it is an honor. Being able to land Quanjude in Toronto will allow North American Chinese to enjoy the taste of their hometown of authentic Chinese food, and let Canadians learn about the rich Chinese food culture and explore the profound Chinese culture with food!

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Speaking of the most pyrotechnic food, it has to be the barbecue stalls and food stalls on the roadside at 11 o'clock in the middle of the night in China.Chinese people really love to eat barbecue.Because of missing such a taste, the Chinese guy Alex opened his own barbecue restaurant in New York.

The name of the restaurant is "Meeting", and there are often "strange and weird" encounters here.The boss recalled, "I remember a family, my daughter, mom and dad. They were my loyal customers. Once the three of them came together with their friends by appointment. It was an unforgettable'meeting'."

It was really difficult when it first opened. Alex, who has never been in the catering industry before, is often annoyed by the poor taste. He goes to the Internet to read reviews every day, hoping that his dishes can meet the needs of customers as much as possible.Catching up with the epidemic again, dine-in has been reduced by 90%, which has a great impact on income. During this period, many customers still order meals through rice balls. The boss is very grateful for the support of new and old customers since the epidemic, so that Met can survive this difficulty!

Spring must not only have the fragrance of flowers by the roadside, but also the smell of barbecue!

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Montreal's Au 14 has been in business on the streets of downtown for 45 years. The grandmother of the current owner, Cindy, opened the restaurant in 1976.Because of the Vietnam War, grandma immigrated to Canada from Vietnam with 6 children and yearning for a new life. Cindy and her grandma had a very good relationship. After her grandma passed away, Cindy decided to open this store and continue her grandma's legendary story.

After her grandma founded this restaurant for nearly 20 years, she has run it herself. Cindy will never forget that every time the restaurant is closed, her grandma will put together a large table, and then the family will sit and eat together.As her own chef, my mother also hopes to bring the taste of home to the guests and give them the most assured food.

Over the years, Au 14 has never cared about advertisements, and there is an endless stream of customers.Until the outbreak of the epidemic, the number of guests drastically reduced, Cindy also responded immediately, starting research and promotion, launching online takeaways, and selling new dishes. With the tenacity and perseverance of his grandmother, he tided over the difficulties.Now, Cindy is looking forward to the day when Cindy reopens, the old guests can gather again and eat authentic Vietnamese food just like in their own homes.

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The world of food is the most equal, no matter which country you are from or which language you speak, as long as you put in love and hard work, you can make delicious dishes.

Before taking over New thai elephant, Derek thought that as a Chinese, it would be difficult to run a Thai restaurant.After taking over, he found that Thai food is actually not difficult to make. As long as you manage it with your heart, even if you are not a native of Thailand, you can do well in exotic cuisine, which is favored by diners.

Derek has worked hard in the restaurant management.In order to make pure Thai cuisine, he hired a team of all Thai chefs, and improved on the original basis, and made special dishes that meet the Chinese taste without reducing the Thai style.A customer once told him that the green curry he had eaten in the store was exactly the same as the one he had eaten in Thailand 10 years ago. It brought back many memories of that year and was very moved and emotional.

During the epidemic, Derek's business was still running very well. Through the food delivery platform, more people knew the store. New thai elephant also made timely adjustments to cooperate with the takeaway platform to achieve efficient meals.It is particularly difficult during the epidemic. Derek said that he is very grateful to the diners for their support and will do everything possible to meet the needs of the guests.

The experience of doing catering has also made Derek grow up a lot, ranging from operation and management to repairing electrical appliances. He has to personally do everything, and he has learned a lot in the process. "To do catering, first of all, you must have strong resistance to stress." This is Derek's advice to those who want to enter the industry. "If you take a detour, you must maintain a good attitude, so that you can lead the entire team to continue."

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