A shop that’s been around for a lifetime—stepping in to save it all for the kids; in the livestream,

BUG Hot Pot Follow-Up: Earth-Shattering Twist — 273% Revenue Surge in Just One Month!

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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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Grilled meat racks up 300,000 in monthly profits—Brother Yong declares firmly: “Hurry up and hand ov

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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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Tonight, I’ll only eat a plate of green vegetables.

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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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Report! 3,000-square-meter training base master plan! If you want to learn any skills, drop them in

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One Store Saves an Entire Mall! Is Self-Service Seafood Hot Pot About to Take Off?

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How about opening a Lin Yu fried chicken leg shop?

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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 everyday experiences of food service professionals!

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Pay the membership fee before you eat? What makes China’s first paid-membership restaurant so specia

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Why is Chinese meat and vegetable cuisine the best in the world? | Seven Chinese meat dishes that an

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Techniques for Offering Complimentary Dishes in Dining

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Tonight, I’m only having one plate of noodles.

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[99 Burger] Now Open! Thanks for Your Support!

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Girls with cold hands and feet should also eat more pork trotters and ginger during confinement.

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It's still us Chinese who know how to cook.

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