In the blink of an eye, the Year of the Rabbit has come to the countdown, the annual Spring Festival is the hottest and busiest season in the catering industry, and the national sentiment of the Chinese people for thousands of years to "take food as the sky" and "family reunion" is vividly expressed in the Chinese New Year's Eve dinner.
Especially after several years of desertion due to the epidemic, the reunion dinner on Chinese New Year's Eve of the Year of the Dragon is more and more exciting, and after a year of hard work, people hope to use a fireworks Chinese New Year's Eve dinner to **. Meituan and Dianping data show thatAs of January 5, the catering merchants in Beijing with the theme of "Chinese New Year's Eve Dinner" have increased by more than 70% week-on-week, and the number of related orders has increased by more than 112%, and the people ** have learned earlier that as of January 10, the restaurant boxes in many places have been fully booked, and the hallIt is also in short supply
Tens of millions of chefs are not allowed to reunite for the sake of diners
People's eagerly awaited Chinese New Year's Eve dinner is in the taste of "New Year's Flavor"! What exactly is "New Year's flavor"? The good wishes at the beginning of the new year are the "flavor of the New Year", the familiar fireworks of the delicacies are the "flavor of the New Year", and the laughter and laughter of family and friends gathered together are the "flavor of the New Year".
And to make a Chinese New Year's Eve meal full of "New Year's flavor" is inseparable from the chef's skillful hands, so the Spring Festival family reunion is also the busiest time for chefs everywhere, cutting boards, stoves, lotus, cold dishes, hot dishes. Someone in each post must stick to their positions and create a delicious food full of good taste in the hot oil pan, adding unforgettable taste memories to the reunion of tens of millions of people. However, at the moment of reunion of the public, these chefs who work hard in the back kitchen are unable to reunite with their families, and even because of the nature of their work, they can only hide in the back kitchen and work silently, never putting their hardships and contributions in front of the public.
The giving behind the creation of the New Year's flavor is touching and distressing, and the spirit of sacrifice to achieve the happiness of others with "heart" should be known by more people. Recently, a ** "Guest without Reservation" made the public re-acquaint themselves with the sweat and brilliance of the profession of "chef", which aroused the attention and heated discussions of netizens. The film tells the story of a young chef who has not been able to go home for many years to reunite - from the water table to the lotus in the back kitchen, to finally be able to go to the stove, behind it is not only the persistence of honing his cooking skills and the opportunity to work hard all the way, but also the Chinese New Year's Eve reunion and family companionship.
According to statistics, there are more than 20 million chefs in the country, and more than half of them are unable to reunite with their families during the Chinese New Year because of their work。** "When more and more people choose the hotel's Chinese New Year's Eve dinner, tens of millions of chefs across the country give up their reunion, it almost becomes the norm" The words in the short film express the helplessness that the chef knows best, **After the launch, this story that touches the chef's heart the most has aroused the deep resonance of thousands of chefs.
Douyin platform).
On the Douyin platform, led by Uncle Xia's kitchen, the winner of the Special Gold Award of the World Chinese Cuisine Competition and the deputy secretary-general of the Beijing Cuisine Association, the five-star chef Chef Fan came, and the representative figures of the catering industry such as ** and me, the inheritor of Shandong cuisine culture, also shared their insights, and unveiled the age-old problem of chefs having a reunion dinner with their families with their personal experience for many years. One of the chefs shared the sad story of "33 years in the industry, I missed 33 Chinese New Year's Eve dinners for my family", which is admirable; Some chefs admitted in front of the camera that they had not been able to go home for reunion dinner for many years, and when Chinese New Year's Eve was busy, they were also wet with a hometown dish in the back kitchen.
The sadness and greatness of the chef's profession are dripping and tight at this moment, and many netizens were touched and said: ".In the past, I only knew that chefs were very hard, but I didn't expect them to be so greatThe chefs' absence from the Chinese New Year's Eve dinner is for the common people to have a taste for the Chinese New Year's Eve dinner, and this sacrifice and dedication are awe-inspiring!
It is reported that the producer behind **, Lee Kum Kee, who has also worked for the catering industry for a hundred years, has launched a New Year reunion theme event for chefs at the same time as the launch of **, "Lee Kum Kee, Make the New Year More Delicious" to pay tribute to the tens of millions of chefs who are busy protecting the taste of the New Year for diners. The event will set up a reunion prize of up to 8888 for the chef and his family, and participate in the event to have the opportunity to draw cash red envelopes, sending a warm blessing to the hard-working chefs and the families behind them, and congratulating the family in the New Year.
In addition, it was observed,In order to allow more chefs to participate, Lee Kum Kee has created an easier and more interesting way to participate, using H5 to integrate AI technology with traditional Chinese New Year flavorsCombine dishesAs long as you participate in the event through the 'Lee Kum Kee Chef Club Mini Program', you can create Chinese New Year dishes for your loved ones and have a chance to win cash red envelopes。Let the flavor of the New Year, the smell of fireworks, and the human touch be perfectly integrated, and win the grand prize while conveying the hope and blessing for the beautiful New Year!
The Legend of Lee Kum Kee,Centennial flavorway
While the chef was busy with the diners' reunion dinner, Lee Kum Kee was also quietly preparing for the reunion dinner between the chef and his family. Dig deep into the century-old legend Lee Kum Kee and find that this traditional seasoning brand that first created oyster sauce has always understood the best taste of Chinese! You will always find Lee Kum Kee on the stove of Chinese chefs, and the perfect combination of traditional Chinese New Year dishes and Lee Kum Kee's high-quality products such as Fortuna oyster sauce, thin salt light soy sauce, steamed fish soy sauce, etc., has evolved into the bone marrow of Chinese over the past century.
Where there are Chinese people, there is Lee Kum Kee, and Lee Kum Kee can continue for a hundred years, in addition to its excellent product strength, more importantly, its valuable spirit of endeavor. Generations of Lee Kum Kee leaders have said that Lee Kum Kee has never been in business, but has always started a business. Lee Kum Kee's innovative spirit is not only reflected in the innovation of its product line, but also in its deep insight into consumer needs and its marketing methods that keep pace with the times.
On the occasion of the Chinese New Year of the Dragon, Lee Kum Kee adheres to the corporate values of "Si Li Ji Ren", breaks through the connection between traditional Chinese festival emotions and professional dedication, has insight into the real situation and emotional needs of the chef community, and actively speaks out for the chef community, pays tribute to the professional and passionate chef group, attracts the attention of the public, and celebrates the Chinese New Year with the chef group and their families with a generous grand prize event. This intention has also achieved a national brand with history, warmth and innovation.
Nowadays, no matter where we go in the world, we can see Lee Kum Kee products. After more than 130 years of development, Lee Kum Kee's products have been sold in more than 100 countries and regions around the world, and have become a national and global brand that Chinese people around the world are proud of. We sincerely hope that Lee Kum Kee will continue to play a leading role in the condiment industry and bring better dining experiences to consumers and catering practitioners around the world, and we sincerely wish the hard-working catering practitioners a prosperous and brilliant performance in 2024!