Siheyuan: Starting as a Chef Apprentice

At the same time, small restaurants are also trying to find their own way to survive. Some small restaurant owners have begun to focus on special operations, exploring the local traditional food culture and launching some dishes with strong local characteristics.

In a simple little restaurant, sunlight shines through the window onto the slightly old tables and chairs. The owner, Lao Zhang, and several chefs are sitting around a table, discussing new recipes intently.

Old Zhang frowned slightly, his eyes revealing determination and expectation. He slowly said: "Our small restaurant is facing great challenges now. The big restaurants are getting stronger and stronger, and new competitors are constantly emerging. We have to find a way to highlight our characteristics, otherwise it will be difficult to survive."

A young chef, Xiao Li, scratched his head and said, "Boss, what should we do then?"

Lao Zhang thought for a moment and said, "We need to improve and innovate our local traditional snacks to make them more in line with modern people's tastes. People nowadays have high requirements. They want both traditional flavors and new creativity."

Another experienced chef, Lao Wang, nodded and said, "Boss, you are right. Our local traditional snacks have a lot of potential. For example, the Jianbing Guozi, everyone is familiar with it. If we can make it more distinctive, it will definitely attract a lot of customers."

Xiao Li's eyes lit up and he said, "Yes, I think we can add more vegetables and meat to the pancakes, which will be both nutritious and delicious."

Lao Zhang agreed and said, "This is a good idea. Let's all try it and use new cooking methods and seasonings to make traditional snacks."

As a result, chefs took action and began to try various combinations of ingredients and seasonings, striving to make a unique pancake.

In the kitchen, the air was steaming and fragrant. Lao Wang was chopping vegetables carefully. He cut fresh lettuce, cucumber and carrot into thin strips and placed them neatly on a plate.

"These vegetables are all carefully selected by me, and they must be fresh." Lao Wang said to himself.

Xiao Li was busy preparing the meat, slicing the tender tenderloin into thin slices and marinating it with a special seasoning.

"I think the tenderloin will be more flavorful and taste better if it is marinated," said Xiao Li.

Then, they started making Jianbing Guozi. Lao Wang skillfully spread the batter on the pan, and soon, a thin pancake was formed.

"The pancake has to be spread evenly, not too thick or too thin." Lao Wang said as he operated.

Xiao Li quickly spread a layer of shredded vegetables on the pancake, and then put a few slices of marinated pork tenderloin on it.

"Wow, it looks very appetizing." Xiao Li said excitedly.

They added some special sauces and seasonings, and finally rolled up the pancake. Thus, a deluxe version of the pancake was born.

When this pancake was served to the customer's table, it immediately caught the customer's attention.

A customer looked at the pancake curiously and asked, "What is this? It looks different from ordinary pancakes."

The waiter introduced with a smile: "This is the new deluxe version of Jianbing Guozi launched by our restaurant. It has more vegetables and meat added. It tastes better and is more nutritious. You can try it."

The customer picked up the pancake, took a bite, and his eyes immediately lit up.

"This pancake is really delicious. It has both traditional flavor and new creativity," the customer exclaimed.

After hearing the customer's comments, other customers also began to try the new pancake, and they all praised it highly.

“I didn’t expect a small restaurant could make such delicious food,” said a customer.

"Yes, this pancake is better than any I've had before," said another customer.

When Lao Zhang heard the comments from customers, he was very happy. He knew that his efforts were not in vain.

"Everyone keep working hard, we need to keep innovating and launch more distinctive dishes," Lao Zhang said to the chefs.

Chefs were also encouraged to explore the local traditional food culture more actively, looking for more snacks that could be improved and innovated.

Once, Xiao Li found a traditional pastry in an old cookbook. He thought that this pastry could be improved and made into a dessert suitable for modern people's taste.

"Boss, look at this pastry. We can make it sweeter and add some fruits and cream. It will definitely be popular." Xiao Li said to Lao Zhang holding the old recipe.

Lao Zhang looked at the recipe carefully and said, "This is a good idea. Let's give it a try."

So they started a new attempt. After many trials, they finally made a delicious traditional pastry dessert.

After the launch of this dessert, it has been loved by many customers.

"This dessert is really delicious. It has both traditional charm and modern taste," said a customer.

As the restaurant continued to introduce dishes with strong local characteristics, business gradually improved, and Zhang and the chefs became more and more confident.

"We must stick to the path of distinctive management to keep our small restaurant alive in the fierce competition," said Lao Zhang.

……

Over time, regulation of the catering market has become increasingly strict.

In the office of the health department, several staff members were sitting together discussing the recent inspection plan.

"People are paying more and more attention to food safety now. We must increase inspection efforts to ensure that every restaurant meets hygiene standards," said an elderly staff member.

"That's right. We have only one goal, which is to ensure food safety and protect the health of consumers. This is our responsibility and we cannot slack off in the slightest." Another staff member nodded in agreement.

In a medium-sized restaurant, health inspectors had just arrived, and the restaurant owner came to greet them nervously.

"Leaders are welcome to come and inspect. We have always paid great attention to hygiene." The boss said with a smile on his face.

The inspector said expressionlessly, "We are here to conduct a thorough inspection, not to listen to your flattery. I hope you have really achieved the hygiene standards."

The inspectors began to carefully check the restaurant's kitchen. They opened the refrigerator and checked the storage conditions of the ingredients.

"These ingredients need to be stored separately and cannot be mixed together. You see, putting raw meat and cooked vegetables together can easily cause cross contamination." The inspector pointed to the ingredients in the refrigerator and said to the boss.

The boss nodded quickly and said, "Yes, yes, we will correct it immediately."

The inspector went to the stove again to check its cleanliness.

"There is a lot of grease around this stove. It needs to be cleaned up immediately. Otherwise, it is not only unhygienic but also easy to cause a fire." The inspector said. The boss wiped the sweat from his forehead and said, "We will clean it up immediately."

In another small restaurant, inspectors were also conducting an inspection carefully.

When the waiter saw the inspector, he said nervously, "Boss, our small restaurant has always been very careful about hygiene."

The inspector glanced at the waiter and said, "It's not enough to just talk. We need to actually check."

The inspector walked into the kitchen and found that the floor was a little damp.

"The kitchen floor should be kept dry. A humid environment can easily breed bacteria," said the inspector.

The chef of the small restaurant quickly explained: "We just washed the vegetables and haven't had time to clean the floor yet."

The inspector said seriously: "We must clean it up in time in the future. We can't let this happen again."

During the inspection, the inspectors asked the hotel staff some questions about hygiene knowledge from time to time.

"Do you know the temperature requirements for food storage?" the inspector asked a chef.

The chef hesitated and said, "It seems that it should be refrigerated."

The inspector shook his head and said, "Different foods have different storage temperature requirements. You need to study harder and master these basic hygiene knowledge."

After the inspection, the inspectors will evaluate the hotel’s hygiene conditions and make recommendations for improvement.

"The overall hygiene of your restaurant is acceptable, but there are still some areas that need improvement. For example, the storage of food ingredients needs to be more standardized, and the cleaning of the kitchen needs to be more thorough. I hope you can make the rectifications within the specified time." The inspector said to the restaurant owner.

The restaurant owner listened carefully and said, "We will definitely make changes according to the requirements to ensure food safety."

As health authorities continue to conduct strict inspections of all types of restaurants, restaurant owners are paying more and more attention to hygiene issues.

In all Wang's restaurants, a campaign on kitchen hygiene management was quickly launched.

The kitchen of Wang's All-inclusive Restaurant was a busy but orderly scene. The chef stood in the middle with a serious expression, and the chefs around him stopped their work and listened attentively to the chef's speech.

The chef said seriously, "Everyone must be aware that the health department is inspecting us more and more frequently, which means we must strictly abide by the hygiene system. Every dish must meet the hygiene standards and there can be no sloppiness. We cannot let a momentary negligence affect the reputation of our Wang's entire restaurant chain."

A young chef, Xiao Zhang, frowned slightly and said, "Chef, I know hygiene is important, but sometimes it's easy to overlook some details when you're busy."

The chef looked at Xiao Zhang and said earnestly, "Xiao Zhang, being busy is not an excuse. For us in the catering business, hygiene is the bottom line. If we can't even guarantee hygiene, how can we let customers feel at ease to eat here? From now on, everyone must develop good hygiene habits and strictly follow the system in every link."

Subsequently, Wang's entire chain of restaurants established a strict food hygiene system. From the purchase and storage of ingredients to processing and production, every step has clear hygiene requirements. At the same time, they also conducted comprehensive hygiene training for chefs and waiters.

In the training class, the trainer carefully explained the hygiene knowledge.

"Everyone should remember that food ingredients should be stored in different categories to avoid cross contamination. During the processing process, wash your hands frequently and keep the work surface clean," said the trainer.

The chefs and waiters listened carefully and took notes from time to time. A waiter, Xiao Li, asked: "What if we find unsanitary conditions during the service?"

The trainer replied: "If you find unsanitary conditions, you must report them immediately and not conceal them. We must work together to ensure a hygienic environment throughout the hotel."

In Yuehai Building, the same action is also being carried out in full swing.

Zhang Yuehai, the owner of Yuehailou, personally supervised the renovation of the kitchen. He looked at the newly added kitchen cleaning equipment and nodded with satisfaction.

"We must make good use of these cleaning equipment to strengthen the cleaning of the kitchen. We must not only have unique dishes, but also reassure customers about hygiene." Zhang Yuehai said to the person in charge of the kitchen.

The kitchen manager responded: "Don't worry, boss. We will definitely strengthen the storage and processing management of ingredients to ensure that every link meets hygiene standards."

The chefs at Yuehailou also actively participate in hygiene management. They carefully wash every tableware and handle every ingredient carefully.

"Wash these vegetables several times to make sure there are no pesticide residues." A chef said to the assistant next to him.

"These meats need to be placed in a special refrigerator to prevent them from spoiling." Another chef also reminded everyone.

For small restaurants, this hygiene reform brings even greater pressure.

In a small restaurant, the owner, Lao Wang, was discussing the inspection requirements of the health department with his employees.

Lao Wang frowned and said, "The inspection by the health department this time is very strict. Our small restaurant cannot take it lightly. Although the rectification will cost some money, it must be done for the health of our customers and our long-term development."

One employee said with some concern: "Boss, rectification will cost a lot of money. Can we afford it?"

Lao Wang said firmly: "We have no choice. If we don't make rectifications, we will be closed. Let's work together to find ways to save costs and improve hygiene."

Small restaurants actively cooperated with the health department's inspection and carried out comprehensive renovations in their kitchens. They cleaned outdated equipment, replaced new tableware, and strengthened the management of food ingredients.

"This corner also needs to be cleaned. There cannot be any dead corners." A small restaurant owner was directing his employees to do the cleaning work in the kitchen.

"These ingredients must be stored according to regulations and cannot be placed randomly." Another small restaurant owner is also seriously renovating his kitchen.

During this process, some small restaurants were forced to close due to their inability to meet hygiene standards. In a small restaurant that was about to close, the owner, Lao Li, looked helplessly at the empty store.

"Oh, I didn't expect that the small restaurant we have run for so many years would be closed like this. It's all because of the poor hygiene." Old Li sighed.

But there are also some small restaurants that have worked hard to improve their hygiene standards and won the trust of customers.

In a small restaurant that has been renovated, customers are dining happily.

"The hygiene conditions of this small restaurant are much better now, and we can eat with peace of mind," said a customer.

"Yes, their food tastes good too. We can eat here often in the future." Another customer also said. (End of this chapter)