Lanzhou, Feb. 10 (Xinhua) -- On the Chinese New Year's Eve night of the Lunar New Year, family reunions are tasted in delicacies and refreshing side dishes, and family and friends are gathered in the staggered and cups are exchanged. During the dinner, diners occasionally sang a song, which was a tribute to the hard work of the past year and wished for a better year ahead.
At the dinner table, the guests enjoyed the food happily, singing and laughing; In the back kitchen, stir-frying over high heat and simmering on low heat, cooks, cooks, and food delivery staff are very busy.
Three meals a day, and the most important thing for us Chinese in a year is the Chinese New Year's Eve dinner, which must satisfy the guests. Zhao Changan has been busy for several days, and last night's 30 tables of Chinese New Year's Eve dinner in the store were successfully completed, "the first battle was won."
Zhao Changan has been in the restaurant industry for 45 years, and now he runs a restaurant called "Dunhuang Feast" in Chengguan District, Lanzhou City, Gansu Province.
In his memory, Zhao Changan's earliest impression of Chinese New Year's Eve dinner was the flower buns, strip meat, sweet and sour loin on the table in his childhood, and today, with the progress of the times, people have new needs for the taste of Chinese New Year's Eve rice.
Zhao Changan said that from the beginning of the big fish and meat to the later pursuit of mountain and sea delicacies, and then today pay more attention to nutritional matching and health needs, the customer's consumption concept is becoming more and more scientific, in the process of dining, not only pay attention to the quality and cultural connotation of the dish itself, but also pay attention to the comfortable and relaxed dining environment, "The living conditions are good, and now you can eat a big meal in the restaurant every day, so the expectations for the Chinese New Year's Eve dinner are higher." ”
This year, there is a "red plum lily" that is a popular dish at this restaurant's Chinese New Year's Eve dinner, which focuses on local specialty lilies, supplemented by various ingredients to match the plate, the color and aroma are complete, and the mouth melts, making people taste fragrant.
This dish is not only delicious, but also has the meaning of 'plum blossom proud snow', so guests like to order it. Because the dishes can keep up with the tastes of customers, Zhao Changan's restaurant is now fully booked for the dinner on the 15th day of the first lunar month.
To make guests happy to enjoy the Chinese New Year's Eve dinner, meticulous service is the key.
On the other side of the city, Wang Bin, the person in charge of the restaurant "Binbin and Weilou", also served as a food delivery in order to do a good job in serving the Chinese New Year's Eve dinner.
It is very important to control the rhythm of the dishes, you can't let the guests wait, and you can't eat them all at once. Wang Bin has been in the restaurant industry since 1993, and this restaurant combines the local flavors of Lanzhou with the Cantonese flavors of Lingnan flavors, and many dishes require high heat and freshness, so he pays great attention to the details of the service and the dining experience.
In Wang Bin's view, the Chinese New Year's Eve dinner due to a large number of customers concentrated at the same time to eat, the most test of the cooperation between the front hall and the back kitchen, after the guests order, the back kitchen must be processed immediately, after the dish is made, the dish messenger should adjust the serving speed in time according to the situation, to ensure that the order of cold dishes, soups, hot dishes, and desserts is served.
Whether it is a Chinese New Year's Eve dinner or a daily dinner, it is recommended to order in advance to facilitate the restaurant to provide a better dining experience. Wang Bin said.
The changes of the Chinese New Year's Eve dinner reflect the development of the times. Wang Bin said that on the one hand, dining is becoming more and more civilized, and customers' tolerance for service is increasing year by year. On the other hand, scientific and technological means have also been integrated into the restaurant service, and modern means such as ordering food treasure and food pass have fundamentally improved the efficiency and quality of service, bidding farewell to the past model of relying on handwritten receipts.
Whether it is braised prawns or Dongpo elbows, whether it is a banquet at home or dining out, starting from the Chinese New Year's Eve dinner, every meal in the Spring Festival, the "main course" is reunion, and the aftertaste is human affection.
Reporter Cui Hanchao Song Jia.