There is too much fighting among the Chinese here. Unless you're doing it for the foreigners, but honestly the foreigners here don't know anything but deep frying and ketchup.

The Chinese make their own local dishes, like Sichuan, Shanghai, Hangzhou, Xinjiang. None of it is authentic.

Authentic other places people are not used to eat, not authentic, if you local people eat upset. Especially the locals are very picky.

Then there is unlimited bombing on the internet. 1-2 out of 10 people say it's not good and you don't want to do good business. Unless you have a large amount of money, good decoration, and have a domestic master chef. So down to insist on a 2 years no problem, 2 years later, as usual, closed, because the masters think you do not pay enough.

What do you want to do, what scale? Talk about it and see if there is a future. Especially how big a store to dish out and how much investment?

After all, a lot of restaurants are doing well