The fifth season of Chinese Restaurant is a business experience program for young partners launched by Hunan Satellite TV, with a total broadcast volume of 12. Huang Xiaoming, Jingning, Simon, Zhou Ye, Ding Zhenzhu, Yao Anna and JC-T are all young partners.
In the fifth issue, the beauty of Guilin's mountains and rivers made everyone intoxicated. Huang Xiaoming rarely showed his photographic strength and recorded the beautiful mountains and rivers. The friends also collectively started the second wave of learning cooking. After the "chopping fish head" started, Manager Huang unlocked a "yangshuo beer fish" and made sufficient preparations for the opening. With the arrival of three chefs of Guangxi cuisine, the friends once again started the journey of "learning from the teacher".
After careful consideration, Manager Huang decided to eat three required dishes at Guilin Railway Station: Guilin rice noodles, yangshuo beer fish and braised pork with taro. Manager Huang, who tried to cook beer fish for the first time, encountered difficulties in the process of learning to cook.
With the joint efforts of the partners and three chefs, the Chinese restaurant in Guilin Railway Station is about to open. Zhou Ye, Ding Zhen and JC-T came to Xingping Ancient Street in Guilin, but they didn't know how to attract customers. Under the careful guidance of manager Huang, everyone worked together and finally successfully invited the first table of guests.
Scheme evaluation
The fifth season of "Chinese Restaurant" not only continued the warm cure of IP, but also activated the participation of more young audiences through the innovative direction of "national tide and new food". The program started with a beautiful "circle". The circle of Chinese restaurant is the food ecological circle of spring life, long summer, autumn harvest and winter storage, and it is also a circle of friends jointly built by partners and diners.
The guests followed the program to explore the local specialties that best represent the local food culture. In this process, some interesting things, such as "authentic dialect" and "dispute between sweetness and saltiness", have happened because of regional culture, which is the vision of "seeking differences".
At the same time, the brand-new apprenticeship model is full of substitution. The local master chef teaches in person, and the partners learn local specialties, so that the audience can understand the local food culture with an experiential eye, which is the "tolerance" to enhance understanding.
Finally, food stories, scenes and cultures ferment together to arouse the taste of hometown that everyone will never forget. Moving the "original taste" memory of hometown to a broader level of "original heart" pursuit is the resonance of returning to nature.