Generally like the Western restaurant, the kitchen area ratio should be at least 30% to 40% of the total area. Our Chinese restaurant because of the variety of complex processes, accounting for the area will be larger, relative flexibility is also high, the general moderate type of Chinese restaurant kitchen should account for about 1/2 of the total area or even more, (passenger flow and more places) about control in 1/2 or so there is no problem; of course, refers to the size of the moderate and varied types of dishes in the case of many changes in large-scale hotels or small restaurants in accordance with the number of dishes with the tendency to choose the size.