How to break the stereotype of overseas Chinese food?

Recently, media reports on overseas Chinese food hygiene have aroused concern. In an interview with reporters, Chinese restaurants generally said that they should improve the level of development of Chinese food industry to change the stereotype of local people.

According to media reports, a non-Chinese-run Chinese restaurant in New York, USA, hangs the slogan "Clean Chinese Restaurant" on the door of the restaurant, which arouses the dissatisfaction of Chinese caterers. In recent years, although there are numerous Chinese meals in overseas circles, many people still have prejudices about Chinese meals, which are cheap, unsanitary and unhealthy, and controversial reports about Chinese meals are also frequently reported. In fact, in order to reverse prejudices and break stereotypes, overseas Chinese Chinese Chinese restaurants have been actively trying to create a new image of Chinese food.

"One of the main reasons for the misunderstanding of Chinese food among local people is that there are differences between Chinese and Western dietary culture and habits. It is an effective way for Chinese restaurants to improve their dishes according to local conditions." Mr. Yu, a Canadian Chinese restaurant owner, said that his restaurant offered a set meal to suit the local people's tastes. The condiments were replaced by sauces that the local people liked and the unacceptable ingredients were not used. Not surprisingly, a restaurant in St. Petersburg, Russia, introduced a "creative pot-and-bag meat", respecting Russian eating habits, using chicken instead of tenderloin meat, honey, tomato sauce and butter to make secret sweet sauce. This Chinese-Russian "mixed-blood" pot meat conquered Russia's "eating".

"Understanding the process of making Chinese food helps to eliminate prejudices." Mr. Feng, a Chinese, runs a dumpling restaurant in Los Angeles, USA. In order to let customers know the process of making Chinese food, the glass in the dumpling room is transparent. Guests can watch the whole process of making dumplings.

Chinese businessmen are also working hard to improve the dining environment and dining experience of Chinese restaurants. Ren, the owner of Chinese Laundry, a trendy Chinese restaurant in London, said that the design and decoration of the restaurant were done by herself. She majored in product design and applied design concepts and aesthetic knowledge to the construction of the restaurant.

There are also Chinese businessmen through innovative business models, so that centuries-old stores rejuvenate. Nanhua Tea House, a morning tea shop in New York Chinatown, not only sells morning tea, but also undertakes various activities, holds exhibitions on Chinese culture, launches related peripheral products, and is very popular with local diners.

Zhu Tianhuo, president of the Chinese Food Association of the United States, told reporters that improving the service level of Chinese food is also the key to reversing stereotypes. For example, because of the differences in language and culture, many Chinese food waiters did not communicate and communicate with each other further after they brought the dishes to the table, which made the guests not understand the Chinese food enough and dare not taste the new dishes.

"Hope overseas Chinese restaurants learn modern Chinese cooking technology, improve the level of restaurant management and service, while retaining Chinese characteristics while respecting the local people's taste." Zhu Tianhuo stressed that the key is to improve themselves, so that the people of all countries can truly understand and understand Chinese food, and enhance the status of Chinese food overseas.