When you are less than 30 years old, you are in the prime of life. When I first came to Beijing from Huizhou, Guangdong, it was an instant hit. Roast goose became a famous Cantonese restaurant in Beijing, and Lin Wei became a celebrity in Beijing business circles.
After 15, 23 hotels with the signboard of "Roasting Goose" opened to nearly 20 big cities in China, with Harbin in the north, Haikou in the south, Shanghai in the east and Lanzhou in the west. These hotels are run in a very special way-there is no secret recipe. Hundreds of Cantonese, Chaozhou and Hakka dishes that rotate from time to time are all made into semi-finished products and displayed in large refrigerators. Raw seafood swims in the water tank. All dishes are clearly marked, allowing customers to choose according to their own tastes. The kitchen is transparent, and customers can see the blazing fire through the bright glass, the slaughter of snakes, crabs, fish and shrimp and the cooking of dishes. A roast goose with bright sauce color hangs on the bamboo stall, which makes people salivate. There are two porcelain geese at the entrance of each hotel, as tall as people, wearing yellow vests and booties, green underwear, red bow ties and hats with red top and green along white background, and happily inviting passers-by.
The young man selling roast goose grew up with his career. The nickname given to him by Huizhou fellow villagers has become his group name and a famous brand in China catering industry.
Today, Roast Goose Group has 1 10,000 employees in China. Every day, there are still a steady stream of enterprises coming to ask for cooperation. By the end of 1997. There are 40 roasted geese in China.
Whether Lin Weicheng's Chinese dream of McDonald's can be realized or not, this young man selling roast goose has left a persistent footprint on the development of China's catering industry.