"Colorful" has been a bit "red" recently.

The newly renovated hall is much brighter. Open the bow left and right, string four or five private rooms, and add a few small tables outside. The first floor can accommodate dozens of tables of festive banquets. There are nearly ten private rooms upstairs, which are small enough.

The store's harmonious atmosphere and exquisite business philosophy are reflected in the details. The scattered flowers and plants under the eaves also appropriately embellish the good style of the restaurant.

Go to the room to order. Cold cuts, wok, fresh vegetables, fresh seafood, wok at a glance. The dishes are rich and exquisite, and diners can choose according to their own preferences and appetites. It is no wonder that when it comes to where to eat, the dinner is "colorful", which makes people feel self-evident.

In 2009, "Colorful" officially settled in the town. It is located at the corner of Fenyang Square by the Fenshui River, opposite to the supermarket and large underground parking lot, showing its advantages as a thoroughfare.

Like the business models of many restaurants, such as Yingjun Pavilion, Baohulu, Ji Min Menu and Laozao, "Colorful" is also a combination of husband and wife, a male chef and a female boss, which is a kind of internal and external cultivation.

In order to gain a foothold in the catering industry of a small town, besides location, service and price, the dishes must be exquisite. They should be close to the tastes of local people and be innovative in quality, which is also the consistent pursuit and advantage of "Colorful".

Compared with the old-fashioned catering in Tonglu County, the catering in the town has lagged behind in recent years. But there are still a few shops that can hold up a little scene, welcome the pavilion, land and sea, and of course, "colorful." It is not their supreme character to tinker with local customs and local dishes, which is related to the ideas of the operators.

"Colorful" proprietress Shi, a native of Jinxi, Tonglu. She has the consistent heroism and tenacity of Nanxiang people, and has the stubbornness of not giving up until things are done well. Only by working hard on the dishes and dying on one thing can the present "colorful" be achieved.

Seafood platter is a new cognition of catering in recent years. Hairtail, shrimp, crab, small yellow croaker, bean curd fish, etc. The freshly baked mashups and combinations immediately lifted the diners' desire for simplicity.

"Colorful" is unique in the collocation of perch and red crab. A funny seafood of bass camel crab was born. While tasting delicious food, it seems to be a wonderful ocean trip.

The collocation of small saucepans is also another way. The bottom is covered with onions, with bright and fleshy shrimps as the main ingredients, supplemented by green beans, the softness and crispness of onions, the smooth and tender texture of small shrimps and the crispness of green beans, all of which flow into the tip of the tongue, making the stew delicious.

Lamb chops are fresh and tender with shrimp and mussels, supplemented by broccoli and calcium supplementation. Corn flakes promote metabolism and lose weight, and you don't lose a stew.

Stewing is also a hot spot for chefs. The base material can be broth, red dates, medlar, etc. The main ingredient is usually beef, with onion and garlic leaves, or other vegetarian dishes. "Colorful" has touched the hearts of people who are tired of this old dish. They choose lamb chops, sheep livers and miscellaneous sheep as the main ingredients, which can be eaten in a small pot or dipped in sauce with a little cooking, greatly enriching the tastes of diners.

Life is getting better and better, and people's diet patterns and aesthetics have also improved. The proprietress tried to put a purple and white orchid in the cold dish, so that it could be elegantly lined, and the fragrance and beauty of flowers and plants came to her face.

Guests keep coming, and the proprietress is busy greeting, choosing rooms, ordering food and setting tea. Wearing headphones, her hoarse, rough and enthusiastic voice echoed in the hall, reflecting the appearance of "colorful is always spring".

She has lost weight and slowed down. Every day, she brings videos, dishes or happy guests. She wrote down her business gains and losses on the calendar and kept the delicacy of the public in her heart. When she is free, she will take the initiative to take a walk in the private room, listen to the diners' comments on the dishes, and look at the drinks and tea.

Her chef has been busy in the back room, focusing on each dish, showing its original flavor, or blending its shape, color and fragrance, which is also a kind of fragrance that will not stop until it makes a sound. Wipe your sweat with a towel every time you come out.

Imagine that once the price comes down, restaurants like "Colorful" in the town will have to open fire.