From 65438 to 0997, Dai Yongming came to Hantong Hotel, which also made a major change for Ningbo catering industry, that is, the invention of open ordering method. This way replaces the traditional way of ordering food from the original menu, allowing diners to feel the scene more intuitively and order food while watching the ingredients. To this end, Hantong executives also took Dai Yongming to Guangzhou to inspect and finally decided to build a 400-square-meter fish pond, which was also the largest fish pond at that time. The open way of ordering food meets people's requirements for the freshness of dishes, and little seafood-based Ningbo cuisine is widely welcomed by diners.

1999165438+10 In October, Dai Yongming took part in the 4th China Cooking Competition held in Beijing as a team leader. For this competition, Dai Yongming, who is still a chef in Hantong, has been preparing for nearly half a year with 10 skilled chefs. Not only that, Dai Yongming also rented a special venue in Beijing Dongfuyuan with the contestants to concentrate on training, in order to win the competition and let Ningbo cuisine rush out of Ningbo and go to the whole country. Hard work pays off. From hot dishes to cold dishes, from carving to snacks, Dai Yongming strives for perfection in every dish. The team he led finally stood out from 69 cities and won the second best result in the country. Since then, Dai Yongming has become an instant hit, and Ningbo cuisine is also famous all over the country, with great influence.

200 1, Hantong Hotel settled in Shanghai and opened its first branch in Yixian Road. With the help of the east wind of Hantong, Ningbo cuisine spread to Shanghai, which triggered a Ningbo cuisine fever in Shanghai. Since then, many hotels in Shanghai have followed the example of Hantong, and Ningbo cuisine has become fashionable for a while.