(Food News) Parity consumption noodles becomes restaurant’s tendency

                                      --Leslie Peng--

Parity consumption becomes tendency, previously in five-star hotel chef Cin –Huan Lin transform to be a boss and opened the noodle restaurants. Cin –Huan Lin said that it is not easy to create a five star noodle restaurants and noodle restaurants is parity. And he said:『 In the hotel there are many dishes, many helpers and everybody will be cooperation to divide the works. If the steps are right and will not make the errors.』 The noodle restaurants is different, however, soup or noodles depends on any details. So, he has to be with more heart and soul investment.

The boss Lin has engaged in cook for eighteen years. He used to be in a well-known hotel to learn abalone, shark’s fin and other high-grade ingredients and learned a good skill. His special dishes are German Pork Knuckle and pumpkin seafood soup. These two dishes are his Specialty at the hotel.

Recently, he accepts a new challenge is to fight in one place after another to sell the parity noodles-wu mian guan, as a boss and chef. Cin –Huan Lin said every steps he focus by himself from kneaded the dough, pull noodles, head stew, mix sauce and cooking noodles to complete food. Cin –Huan Lin said as far as consumers are concerned, eat a bowl of good taste noodles with the parity that is happiness.

Nowadays, boss Lin is proud of dishes are dough lump and Braised Beef Noodle Soup etc. Make consumers feel like noodles dancing in the mouth, wu mian guan become a truly five-star inexpensive noodle restaurants.

Photo come from by myself.