Why is the water in the restaurant stove always running?

This is so satisfying to watch—just use genuine ingredients and film the food preparation process, a

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Eating four live pufferfish, not sure if they’re poisonous

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Today, there was a fish left over; the guests thought it looked too weird and wouldn’t eat it, so I

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Membership service

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Putting myself through the trouble to eat two little sharks

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Only a little crab was left, and no one wanted it, so I reluctantly ate it myself.

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Catering TV: A drug dealer smoked all night and decided to enter the food service industry—turns out

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Those in the thick of it are often confused, while onlookers see clearly: the most stubborn co-strea

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Real experience: Why does no one want to be a dishwasher earning 1,000 Hong Kong dollars per day?

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The difference between old and new customers: precisely target old customers, and broadly engage new

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Investing 2 million as an angel investor—going all in for financial freedom!

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The boss’s wife next door is beautiful—losing money just to keep going. How can I optimize things so

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AI cocktail making

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Follow-up on Nantong’s most popular grilled fish—this sky-high traffic has gone absolutely viral! Th

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2 Months, 600,000 in Revenue—Not Taking a Single Cent—What Do You Do When a Big-Bellied Guy Shows Up

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The hidden logic of restaurants #SweetiePanProject #CateringEntrepreneurship #CateringSiteSelection

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A Year-End Recap for Cloud Shareholders: What’s Changed After a Year in the Hot Pot Fish Business?

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No one understands pre-made dishes better than "Colonel"!

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The competition rules for Chinese cuisine are all based on these judging criteria; it’s not enough t

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Lost 480,000 Before Opening—Young Man Driven to Desperation: What Should He Do? (Short Version)

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