Actually, it is quite strange. For a long time, when talking about Chinese restaurants, they are always cheap, unclean and other derogatory words, and it is difficult to associate Chinese restaurants with elegance, let alone Michelin.

Yang Cheng also has many dog ​​meat friends, and he can't believe in the fact that Chinese restaurants can have a Michelin star.

To be honest, for those Chinese who came to the United States halfway through, eating Chinese food tends to return to Country Z first. In their thinking, only the restaurants of the motherland are real Chinese restaurants, whether it is ingredients, taste, or environment.

However, it is another matter when we arrive in the United States. The small stalls in Z Country City sell noodles, buns, dumplings and wontons, can be considered Chinese restaurants. People who are bosses have to be chefs, halls, and leaders, and it seems that they do everything. Of course, this is a last resort. It is a well-known fact that American labor is expensive. If all the employees in these locations are allocated, there will be no profit.

But even so, Chinese restaurants will be seen closures one after another, so many local Chinese are accustomed to it. New immigrants who have just come to the United States to open a Chinese restaurant to live. In a few years, they can't hold on and go bankrupt and are taken over by newcomers. This cycle repeats itself, and no one will pay attention to the reasons why Chinese restaurants go bankrupt.

But suddenly I found that there was a Chinese restaurant in Midtown Manhattan that had won one Michelin star. Everyone's first reaction was that it was impossible, and what was followed was relief. In the hearts of Chinese people, Chinese restaurants should have such a status.

As the saying goes, Chinese food is not that it cannot be refined, but that it is really refined, which is not something that ordinary people can afford.

If you have a little knowledge of food, you will know that Michelin was originally a free magazine born during the International Expo in Paris, France - "The Michelin Guide".

Mainly, the owner of Michelin Company, considering the brand marketing issues, collects information that helps car travel, such as maps, gas stations, hotels, car repairs, restaurants, etc., and provides them to everyone for free to enhance the brand effect.

But later, Michelin found out that their "Michelin Guide" was used as a workbench base pad, so she decided to cancel the free offer and instead sell it.

But who would have thought that gradually, this book was regarded as a treasure by "gourmets" and was hailed as a magazine in the European Food Bible. Later, it became a benchmark for evaluating the world's restaurant standards.

There are now 70 full-time inspectors in this book "Michelin Guide". Their identities are kept confidential to the outside world, but they are all people with strict requirements on tradition. Every time they step into a restaurant, these people will conduct strict reviews on the taste of decoration, the quality of tableware, the attitude and posture of the waiter, the skills of the plate, etc., and finally determine the star status of the restaurant based on the taste of the dishes.

Most of the restaurants that could get Michelin-starred were Western restaurants, followed by Japanese cuisine, and even Korean restaurants have occupied a place among Michelin-starred restaurants. Only the Chinese food, which has the longest food culture, seems to have been forgotten by the whole world. It is not in recent years that with the rise of the country's economy, that is, Michelin began to notice the existence of Chinese restaurants, and gradually some one-star Chinese restaurants have been released.

However, it is hard to imagine that the owner of this Chinese restaurant specializing in Sichuan cuisine is actually a pair of Shanghai-listed owners who are petty-bourgeois style. Even though Yang Cheng was in the store and smelled the familiar smell of pepper and scent, it was still a bit unbelievable.

Sitting down, the table of people had almost finished eating, and a few people who were greedy for drinks had already started to fight for wine. Yang Cheng guessed that his father was not spared before he came.

Looking at the leftovers on the table, Yang Cheng was really hungry.

Zhang Xuan apologized, "I'm so sorry. I don't know you're coming. I've asked the chef to go home to rest after get off work in advance. Why don't I go to the kitchen to make some by myself? Don't dislike it~"

Yang Cheng waved his hand quickly, "I ate it. I remember that I seemed to have been to your house, but I didn't have a deep impression. It doesn't matter. I will come and taste it again if I have the chance in the future."

"I will invite you then. Brother Yang said you are about to get married? Then bring your fiancée and my sister will give you a big red envelope."

Of course she knew that the Yang family was not short of money, but this was just a matter of desire and just a prize.

Yang Cheng smiled and nodded, "Okay, I'll take her with me next time."

My father was drinking with someone, and Yang Cheng was not easy to disturb him, so he could only chat with Zhang Xuan to pass the time, but the names of the two became closer, and their seniority was a bit messy, and they talked about their own opinions, "Sister Zhang, aren't you going to open a second branch?"

Zhang Xuan pondered, "I consider opening a branch in Los Angeles, but the quality control of the branch needs special attention. At present, this store has exhausted all my energy and my husband. I am really unable to expand. We are worried about handing it in the hands of others. We can only give up this idea temporarily and wait until we find an opportunity in the future."

Yang Cheng also agreed with the other party’s point of view. Unless you work in catering at the beginning, you are working on the scale of chain stores, no matter how much feelings your first store has, once it starts to expand, it is the beginning of a downhill road.

"I had thought about opening a Chinese restaurant before~" This is not a lie. When Lin Qian was having a sweet time, the couple wanted to open a Chinese restaurant and spend the rest of their lives safely when they were looking forward to the future.

He said with a melancholy face, "It's just because of some accidents that the dream has not come true."

Zhang Xuan was embarrassed to ask about any accidents and said casually, "Do you still have the idea of ​​opening a restaurant now?"

Yang Cheng hesitated slightly and nodded, "If you have a chance, you can try it~"

"Why not cooperate with us?" Zhang Xuan spoke tentatively.

Yang Cheng was stunned for a moment, "Cooperation? Do you mean the second branch of "Qingcheng"? Or rebuild a brand?"

"Branch, I believe you don't have to make money as your primary goal when opening a restaurant, right?" Zhang Xuan's expression didn't look like a joke. After Yang Cheng thought seriously, he nodded and affirmed, "Yes, if I really opened the restaurant, it was purely for the commemoration. I really don't care whether it was making money. Of course, it would be better for the restaurant to be able to continue to open it."

"Since that's the case, we have a foundation for cooperation, and you also know how high the requirements of Michelin-starred restaurants are, almost to the point of nitpicking. If you are a boss with ambition to make money, it will be difficult to maintain your original intention in the second restaurant.

So we have a natural foundation of cooperation.”

Yang Cheng laughed silently, took a sip of wine, and asked, "Hmm? Don't you want to make money?"
Chapter completed!