if you know the skills, you don't need a chef. If you can't do it yourself, there are three choices. 1. Buy bagged bottom materials from a hot pot seller (the cost is high, and the store is too small). 2. Hire a master who can fry bottom materials (it's changeable, and the store can't operate once the master leaves). 3. Learn the bottom materials frying technology by yourself (it's not easy to be authentic, and it's hard for you later). If you really want to learn it yourself, you can go to Sichuan, for example (Tang)

Kitchen equipment should be easy to solve. It's all pots and pans. If you really don't know anything, honestly, you don't know what to buy.

the words in the storefront involve water, electricity and electricity. It depends on whether it is commercial or civil, and some places can't use naked flame, so you can only use an induction cooker. If there is an open flame, it depends on whether it is filled or natural gas. In the latter case, the interface needs to be specially changed. There is also sewage discharge, which will not disturb the people, otherwise the fire will not pass.

original, so many words, definitely not copied. . The landlord looks forward to picking sodium. . .