about 6 people.

Generally, a pot-stewed restaurant needs six people, including two chefs, a cashier and three waiters.

Pot-stewed originally refers to the cooking form in some places such as Northeast China and rural areas. It is a way to stew chicken, goose, fish, ribs and other dishes in a cooktop, mainly burning firewood. The famous ones are "Goose in Pot", "Chicken in Pot" and "Kitchen Fish". Originated in the period of crossing the Kanto, the dishes produced by people in Northeast China and local people in Northeast China through stew. Now it refers to a restaurant catering mode based on hot pot restaurant, which is mainly electric pot-stewed.