Not only the dishes, but also the seasonings.

As long as the customer wants to see it, they can see the personal information of the production site and the owner.

If the boss is in the individual business, you can still see the location of the boss's store in the restaurant.

For example, if you think the chili pepper is good, there is the address of the owner's store under the boss who provides the chili pepper, which is not an advertisement, and the God of Food restaurant does not charge advertising fees.

"Our boss respects the food and the people who create it, it's a culture. The head chef said proudly in front of the camera.

You can also see the chef's information.

For example, if you order a mapo tofu, the chef will enter the chef's information, the No. 1 chef is the No. 1, and the No. 2 chef is the No. 2 stir-fry, which is a very simple operation, and the chef will be pushed from the back kitchen to the front desk.

This is also the biggest support for the development of the God of Food Restaurant.

Because they're building a personal IP.

"I push them to the forefront, which is a respect for their work, everyone's hard work and dedication should be seen, because they are seen, they also work harder, and they are more professional. Zhang Sihai appeared as the boss.

Nowadays, the presence of the owner of the restaurant is very low, and most of the customers talk about the chefs and the farmers who provide the raw materials.

As soon as the picture turned, the group of birthday youths finished their birthday banquet, and the camera pulled to a group of middle-aged men next door.

There is also a small party here to receive friends from other places, and the chapter of food has entered the middle-aged stage.

For middle-aged people, rice is biased towards functionality, because at this stage, they are aware of the importance of time.

To receive guests and friends, the God of Food Restaurant is the best choice, talk about business and maintain customers, and the largest hotel in the county also appeared.

Although this side is big, it does not refuse to come, and it does not have as many rules as the God of Food Restaurant, and it is more traditional.

A variety of luxurious dishes, including birthdays, weddings, and large gatherings.

The kitchen here is a battle every day, stir-frying with a super cauldron, and everyone in the kitchen is racing against time under the background music of the symphony.

The kitchen is very large, divided into Chinese kitchen, Western kitchen, pastry room, steamed vegetable area, cold dish area....

Everyone is in their own place, staging an art of people and food.

After a big battle, a chef leans against the shelf and looks through the work of the next few days.

"Tomorrow there will be seventy-five seats at noon, and in the evening, there will be only forty seats, and the day after tomorrow will be a big battle, more than one hundred and seventy seats, call back those who have asked for leave...."

After the others finished eating, an apprentice cautiously walked up to the chef: "Master, I'll help you fry the staff meal!"

The master smiled and nodded.

......

A middle-aged man invited a customer to dinner in the hotel, but the discussion was fruitless, and the meal was not eaten much.

When I returned to the company, I ordered a takeout and had a bite to eat while working.

The takeaway industry in the county has also entered the camera.

The camera looks like a search, from the company to the road, through the crowd, locking on a simple small fried shop.

"A rice bowl with shredded ginger pork!"

Xiao Fried Shop, a small shop with only six small tables, has added two kitchen staff because of the rise of the takeaway industry.

The boss said: "They can't, they only value dine-in guests, and always give priority to satisfying the people who eat on the dine-in side, how many people can you do for dine-in? This is my eldest son-in-law, who shouted back, is specially responsible for making takeaways, we are all fresh, and the seasonings are also good, I dare to say, this street is the best for our takeaways." ”

"Not only is the takeaway done well, but people ordered your meal on the Internet, and they thought it was good, and they came out to eat, but the dine-in also got better, you see, there is no place for it, don't say it, I have to go in and help." ”

The shrewdness of a small fried shop owner.

The camera also gave the diners, the business was really good, the continuous takeaways, the dine-in was still full, and those who came to eat only went to the restaurant next door to eat after seeing that there was no place.

"Why do you come here to eat? It's delicious, I'll tell you, I like to eat their back-to-the-pot meat rice bowl the most, the meat is more fresh and fresh, this can be eaten, this kind of thing, your ingredients are fresh and good, and they taste better than any seasoning." ”

"It's normal to be a dollar, how delicious your meat is, don't say it's expensive, I'll come for two dollars, three dollars? ”

.....

The middle-aged man got off work and had a busy day, and what he enjoyed most was the part of the road on the way home.

Because going back is home, resting, and you can put aside your worries for a while.

For middle-aged men, in addition to the outside entertainment, private restaurants, there is also a meal that is very precious, the meal at home.

At home, the wife prepares the favorite dishes of her husband and children.

Talking about grades, school, and parents, the effort of a meal is warm and reassuring.

From home-cooked food to food this chapter is an extremely natural transition!

Every old man has a unique skill at the bottom of the box when he eats, such as pickles, pickles, chopped peppers, dried radish, dried potatoes and so on.

They are good at using their time to make food.

Ten families may have ten flavors of kimchi, and they all say that their own is good.

In addition, they can use all the land they can use to grow seasonal vegetables.

The big flower pots on the windowsill, the large clay jars on the roof, the developer's unfinished building, and the undeveloped vacant land are all small vegetable gardens for the elderly.

Under the camera, a mother-in-law started to make a rice with a coat of rice, which is actually a meal made of cornmeal and rice, steamed in an old-fashioned steamer, and of course there are other versions, such as adding some vegetable leaves, or fat sausages.

This kind of rice was steamed with a certain degree of corn mixed with rice when there was not much rice in the past, and the grains were distinct, and the golden corn particles wrapped around the rice.

If there are conditions at home, mix some fat sausages inside, which is healthy and delicious.

The mother-in-law steamed the rice, and the old grandfather took the bus to the city and went to the old house in his hometown.

Picking toons, picking spices.

"This is called white tendon lotus, it can be eaten, it is used for stew, it is a good thing, this is the root of mountain pepper, as long as it is a little bit, a pot of soup will have its fragrance, and it is very ..... domineering."

The elderly are particular about eating, either because of their memories, or because of the traditions of the seasons, or because their sons and grandchildren want to eat.

The food chapter finally returned to the family, whether it was young, young, young, or middle-aged, they all returned to family dinners on specific days.

Holidays, birthdays, Chinese New Year's Eve dinners.

The food section ends with the Chinese New Year's Eve dinner.

When the lights of thousands of homes are brilliant, the fireworks are brilliant on the banks of the two rivers.

After reading two chapters, Yang Xiuyuan can already label it as a high-quality product.

Documentaries in general are nostalgia, exploring the beauty of tradition and following the laws of nature.

"Tales of a Small Town" Yang Xiuyuan thought that they would also make it like this, but what impressed Yang Xiuyuan the most was the foresight of development.

Clothing stores, barbecue stalls, food god restaurants, and small fried shops are actually all shaped by personal IP.

More humane, more professional, and more grounded.

There is no greater sense of accomplishment as a chef who eats knowing that you made the dish.

The sense of accomplishment of vegetable farmers is that a good restaurant recognizes and uses it, and the customers who eat it know that it is your food.

The sense of accomplishment of the shopping guide is the trust of customers, and they take the initiative to recommend clothes to you every time the season changes.

The sense of accomplishment of the barbecue restaurant is that the people who have returned have come to explore the taste of memory.

The sense of accomplishment of the small fried shop is that the people who eat takeout come to dine-in and tell you that your home is really delicious.

Time flies, but the fireworks are still the same.

Every waiting and paying has found value, and there is a response.

Not just the tradition, it's the future.