In Chinese Restaurant, even if some artists can't cook, they can open a shop. The trick is that someone will teach them how to cook several dishes at home in advance, and then the Chinese restaurant will arrange a chef to teach them, write down the steps and materials of each dish clearly, and then they can make it, because the purpose of Chinese restaurant is to promote Chinese food culture, and the menu doesn't need many dishes, just a few local specialties.

In the latest season of Chinese restaurants, it goes without saying that the manager Huang Xiaoming is a cook, and he is also very experienced. He is a veteran of Chinese restaurants. However, after several seasons of experience, his cooking will be practiced, and his cooking is actually quite delicious in the program. After the output of the previous golden sentences, he seems to be converging.

Then there is tranquility. She is actually very good at cooking. She is from Guizhou and can cook local specialties in Guizhou. Besides, in Changsha, Guilin, Haikou and other places, famous local chefs will be arranged in the program to teach them to cook special dishes. For example, when they were in Changsha, they cooked crayfish, fish heads, stir-fried meat and stinky tofu. Simon can be regarded as having brushed all the crayfish in his life. It's not so bad. It's surprising that Ding Zhen actually cooked chili stir-fried meat perfectly. Is it because the master taught it well or the apprentice is talented? He can teach a kitchen boy to cook, and it tastes good. Zhou also belongs to that kind of chaotic cooking type. The oily one can be made into soup. It can be seen how much oil is put in the carrot fried meat, but everyone still eats it with relish. Yao Anna's aim is that the dishes she cooks can be eaten and will not go to the hospital after eating. This is her low standard requirement. Cooking stinky tofu plate by plate in Changsha Station is also a serious challenge for the stars.