Name: North America 1980, Starting from Inheriting a Small Restaurant
Author: Work Hard to Make Money and Eat Hot Pot

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93Monthly votes

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72Chapters

Synopsis

Lin Fan, an international student, was reborn in Los Angeles in 1980. He was very lucky to inherit a small restaurant that had just been bought by Mr. Hei for zero yuan. On the street on a cold snowy night, the bone broth that has been simmered for eight hours is steaming, the muffled sound of dough hitting the chopping board can be clearly heard, and the freshly fried toppings are piping hot. Pan-fried, deep-fried, simmered, boiled, grilled, smoked, stir-fried, braised... Braised beef brisket noodles, Yangchun noodles, braised noodles with tomato and egg, fried noodles with oil, braised beans with green beans, noodles with preserved pepper and eggplant, cold noodles with mashed potatoes and shredded chicken... The cheapest flour is transformed into a variety of handmade noodles here! Coupled with the leftover ingredients that should have been discarded, such as husband and wife's lung slices, cold pork head meat, shredded red oil ears, and sweet and sour chicken racks, it is cheap, large, filling, and full of meat, which has become the core signature of the noodle shop! Countless Latin American workers flocked here, and the noodle shop business was booming. As the reputation of the noodle shop is getting better and better, and the business is growing day by day, fresh-to-order Chinese stir-fries have quietly appeared on the menu. There are also new flavors of rice fried chicken, salted egg yolk chicken wings, barbecue hot pot spicy hotpot, milk tea desserts, and barbecued snacks, which are gradually being served to the tables of the wealthy, and milk tea has become a fashionable item. In order to obtain a more stable and low-cost source of food ingredients, he established his own plantations and farms, hired a large number of laborers, and single-handedly promoted the economic development of the local suburbs and promoted tourism consumption. Many years later, when Lin Fan was selected into the top ten most influential celebrity chefs in the world, Lin Fan had no choice but to show his hands when being interviewed by reporters. "My original intention is just to hope that everyone can have enough to eat~"

Reader comments

In 1980, small restaurants serving authentic Chinese food would not survive long. This is the conclusion of history. The only dishes that can survive are the current localized reform dishes like General Tso's Chicken.
9 likes29d ago
In 1980, the competitiveness of Chinese food in the United States was equivalent to the food of a few poor people in Africa. Moreover, the Chinese people there have been adapting to environmental changes since they established themselves in the past and started making their own Chinese food. Especially the third generation abc, they are basically not used to eating real Chinese food. That is why Chinese food is still ranked lower than Indian food in the United States.
3 likes29d ago
I once read a post saying that many Chinese people are not susceptible to allergies because they eat a lot of miscellaneous food and have resistance in their genes. However, Europe and the United States cannot achieve this, so they cannot eat many of the ingredients in your restaurants.
3 likes23d ago
The protagonist's Chinese food is filled with peanut butter that can seduce a large number of people. One of these people would dare to claim hundreds of millions of dollars if he had a food problem.
2 likes22d ago
The comment section reminded me of something: Donuts are so delicious, hahahaha
1 like12d ago
I haven't read it yet. Let's read the introduction and talk about my opinions. I'm talking about an 80-year-old American and Latin American who can't get used to eating authentic Chinese rice. And then there's a guy with all kinds of allergies who eats it. How are you going to accompany him? There are also all kinds of protection fees for workers and black and white.
1 like12d ago
Raff Food Articles
Can the taste be more realistic?
6d ago
Chinese food abroad is always filled with sugar. Can you make a fortune if you cook it so authentically?
9d ago
Unless you have a majority of local Chinese people, the more authentic you are, the faster you will go out of business. The food tastes between the north and the south are very different, and they often quarrel. If you try to rely on your authenticity, you should go bankrupt.
9d ago
This is the third book about food written by the author, and it should be regarded as food no matter what. But before, it was about one million words in length, so please be cautious and look forward to it. If you like food novels, you can read it.
22d ago
In the 1980s, if you went to open a restaurant in North America, you really wouldn't be charged protection fees every day.
19d ago
And the more you earn, the easier it is to buy something for zero dollars. After all, the Chinese in North America understand it all. Just a dish
19d ago