Chen Chen was busy in the kitchen of Cuihua Building, learning how to make various delicacies. His forehead was soaked with sweat, but his eyes were full of enthusiasm and persistence.

"This dish is so beautifully presented. I must learn from it." Chen Chen thought to himself as he carefully observed every move of the chefs.

The chefs were also moved by Chen Chen's efforts and gave him encouragement. "Come on, young man, you have great potential," said one chef.

Chen Chen smiled confidently: "Thank you, Master. I will continue to work hard." His eyes were full of expectations for the future.

As time goes by, these young people continue to grow on the road of food, and their efforts and innovations have also brought new vitality and surprises to the food industry.

The roast duck made by Lin Yu is becoming more and more popular among customers. "This young man's cooking skills are good, and it has the taste of Fengzeyuan." A customer tasted the roast duck and praised it highly.

Lin Yu was filled with joy and pride when he heard the customer's praise. "My efforts were not in vain."

He thought to himself, and became more determined to continue on the path of gourmet food.

Su Yao's innovative desserts have also caused a sensation in the food industry. "This dessert is so creative and tastes great." A food critic gave a high evaluation after tasting Su Yao's desserts.

Su Yao felt a sense of accomplishment: "My innovation has been recognized." She decided to continue working hard to create more delicious desserts.

Chen Chen gradually became famous in Cuihualou. The food he made was not only delicious, but also beautifully presented, which was pleasing to the eye.

"This young man's cooking skills are improving rapidly and he has a bright future." Chef Xu was delighted as he looked at Chen Chen's work.

……

At this time, Jiang Qinfeng was standing in the middle of the hotel lobby, his brows furrowed and his eyes full of worry.

He kept rubbing his hands together and sighing from time to time.

He looked at the somewhat deserted restaurant, feeling an indescribable anxiety in his heart.

"There are fewer and fewer young diners nowadays, and the craftsmanship passed down by our ancestors cannot be neglected."

Jiang Qinfeng frowned and muttered to himself. His eyes were full of love and worry for traditional food, as if he was watching his own children being gradually forgotten.

Jiang Qinfeng decided to call the chefs of the hotel to discuss the matter. The chefs quickly gathered together, with serious expressions on their faces.

An elderly chef sighed slightly: "Indeed, young people nowadays like new things, and our traditional dishes are not attractive enough to them."

The chef's name is Lao Zhang. His hair is a little gray and his face is full of traces of time, but his eyes reveal his dedication to food.

Another younger chef said, "How about we introduce some new dishes that suit young people's tastes?"

The chef's name is Xiao Li, and his eyes are full of vitality and desire for innovation.

The chef next to him nodded in agreement: "Yes, young people like new things. We have to keep up with the times."

Some chefs also expressed different opinions: "I think we should strengthen the promotion of traditional food culture and let young people understand the charm of our old craftsmanship."

The chef's name is Lao Wang. He has a calm personality and always offers rational suggestions at critical moments.

Everyone was discussing at once, and Jiang Qinfeng listened carefully to everyone's opinions.

Finally, he waved his hand and said, "We will work on two fronts. On the one hand, we will develop new dishes, and on the other hand, we will organize food culture activities to let more people understand the charm of traditional food."

At the same time, Tianfu Shifang Hotel is facing the same dilemma.

Inside the restaurant, the lighting is soft and the tables and chairs are neatly arranged.

The light is a warm yellow, giving people a cozy feeling.

Gao Qianjin stood at the kitchen door, looking at the busy chefs, his heart filled with worry.

His eyes were firm and decisive, as if he was thinking about his next move.

"These young diners have been attracted by the new trends. We have to find a way to bring them back."

Gao Qianjin thought to himself. He folded his hands in front of his chest, frowned slightly, and his eyes revealed that he was full of fighting spirit for the challenges of the future.

Gao Qianjin also called a meeting of chefs, and everyone put forward their own ideas. "We can learn from some Western cooking methods and launch some novel dishes."

A chef said. The chef's name is Xiao Zhao. He is full of curiosity about new things and always dares to try new cooking methods.

"Or we can hold some food experience activities to let young people experience the charm of traditional food firsthand."

Another chef suggested this. This chef's name is Xiao Qian. He has a cheerful personality, is good at communicating with people, and can always think of some good ways to attract customers.

Gao Qianjin listened to everyone's suggestions and fell into deep thought. Finally, he decided to adopt a two-pronged strategy like Fengzeyuan Hotel.

At Cuihualou, Chef Xu is also worried about the decrease in young diners.

Chef Xu stood in the lobby, watching the diners coming and going, feeling helpless.

"This traditional delicacy cannot be forgotten by young people like this." Chef Xu thought to himself. He lowered his head slightly, looking at the menu in his hand, his mind full of thoughts.

Chef Xu also called together the chefs to discuss countermeasures, and everyone expressed their opinions.

"We can put more effort into the appearance of desserts to attract the attention of young people."

A pastry chef said.

The pastry chef's name is Xiao Sun. She is very skillful and can always make exquisite desserts.

“Or we can hold some food competitions to stimulate young people’s interest in food.”

Another chef, Xiao Zhou, suggested this. He was lively and liked to be busy. He could always come up with some interesting activities.

After some consideration, Chef Xu decided to adopt a two-pronged strategy, creating innovative desserts on the one hand and hosting food events on the other.

Just as various restaurants were busy dealing with the problem of a decrease in young diners, Wang Jianye's Wang's entire chain of restaurants also felt the pressure.

All Wang's restaurants have a unique style, which not only retains the essence of traditional cuisine but also incorporates some modern elements.

The hotel's lobby is spacious and bright, with simple and elegant decoration.

Wang Jianye stood at the door of the hotel, looking at the bustling crowd on the street, thinking about future development in his heart.

His eyes were calm and wise, as if everything was under his control.

"The inheritance of this traditional cuisine is indeed facing challenges, and we can't just sit there and wait for death." Wang Jianye thought to himself. He narrowed his eyes slightly, looking into the distance, his heart full of expectations for the future.

Wang Jianye decided to go to Fengzeyuan Hotel to discuss countermeasures with Jiang Qinfeng. When Wang Jianye arrived at Fengzeyuan Hotel, Jiang Qinfeng was discussing the development of new dishes with the chefs.

"Boss Jiang, we have to work together to solve this situation," Wang Jianye said. His tone was steady and firm, which made people feel confident.

Jiang Qinfeng saw Wang Jianye and nodded slightly: "Boss Wang is right, we really have to work together to meet this challenge." Jiang Qinfeng's eyes were full of expectation, as if he saw a glimmer of hope. The two sat down and discussed the countermeasures together.

"I think we can unite to hold a large-scale food culture event to showcase the characteristics of each restaurant."

Wang Jianye suggested. He placed his hands on the table, clenched his fists slightly, and his eyes revealed his confidence in this plan.

Jiang Qinfeng thought for a moment and said, "This is a good idea. We can invite more people to participate and let everyone understand the charm of traditional food."

There was a gleam of excitement in Jiang Qinfeng's eyes, as if he saw a bright future.

Therefore, they decided to jointly organize this food culture event with Tianfu Shifang Restaurant and Cuihualou.

All restaurants began to prepare intensively. The chefs of Fengzeyuan Hotel worked overtime to develop new dishes. They tried to combine traditional roast duck with modern seasonings to create a unique taste.

During the research and development process, they encountered many difficulties. For example, when trying new seasonings, they found that the taste was not satisfactory and needed to constantly adjust the proportions.

Xiao Li has an impatient personality, but he is extremely serious when making new dishes. He repeatedly tries different seasoning combinations with a look of concentration on his face.

Lao Zhang was patiently guiding them from the side. With his rich experience, he could always give reasonable suggestions at critical moments.

"The taste is still not right, we have to try it again." Xiao Li said, his brows furrowed and his eyes full of anxiety.

Lao Zhang nodded slightly: "Don't worry, we will adjust it slowly and we will definitely find the right proportion." Lao Zhang's tone was steady, which made people feel at ease.

Tianfu Shifang Hotel is also actively preparing.

Gao Qianjin led the chefs to try to integrate different cooking styles and launched a series of novel dishes.

When innovating cooking methods, they encountered technical difficulties and needed to consult experts or conduct multiple experiments.

Xiao Zhao actively sought help from experts, running around and working tirelessly.

Xiao Qian organized employees in the hotel to conduct experiments. His face was covered with sweat, but his eyes were full of firm belief.

"We can't give up, we must find a solution." Xiao Zhao said, his eyes full of determination.

"Yes, we will definitely succeed." Xiao Qian responded, his tone full of confidence.

The pastry chefs at Tsui Wah Lau are working hard to create innovative desserts.

They put a lot of effort into the shape and taste, creating exquisite desserts.

Xiao Sun carefully designed the shape of the dessert, her eyes full of pursuit of beauty.

Xiao Zhou tasted the dessert and offered his opinions and suggestions.

"This shape can be improved further." Xiao Sun said, her eyes full of concentration.

"It tastes good, but you can add some new flavors." Xiao Zhou responded, his tone full of anticipation.

Wang's entire line of restaurants was not to be outdone. Wang Jianye organized his employees to carefully arrange the venue for the event and prepare to showcase the specialties of Wang's entire line of restaurants.

They carefully place each dish and strive for perfection.

"We want to show everyone that traditional cuisine and modern elements can be perfectly combined," said Wang Jianye.

His eyes were full of confidence, as if everything was under his control.

As the event approached, the whole city was filled with anticipation, and people were talking about this upcoming food culture event.

The government also gave certain support and publicity to this event, publishing news of the event in newspapers, attracting more people's attention.

At the same time, the development of other industries has also had an impact on the food industry, and emerging entertainment methods have attracted the attention of young people.

Jiang Qinfeng, Gao Qianjin, Chef Xu and Wang Jianye realized that they needed to work harder to attract young people and make them fall in love with traditional cuisine again.

Finally, the day of the food culture event arrived. The venue was decorated with great excitement, colorful flags flying, and flowers blooming.

The stalls of each restaurant were crowded with people, and the air was filled with the aroma of various delicacies.

There was also music playing at the scene, and the cheerful melody made people feel happy.

There were also some performances at the event, with folk artists performing traditional acrobatics and magic tricks, which attracted the attention of many audiences.

In front of the stall of Fengzeyuan Hotel, Jiang Qinfeng personally introduced the newly launched dishes to everyone.

"This is a new dish from our Fengze Garden, a perfect combination of roast duck and modern seasonings. I hope everyone likes it."

Jiang Qinfeng's face was filled with a warm smile and his eyes were full of anticipation, hoping that everyone would like their new dishes.

People tasted the new dishes and nodded in praise.

"It tastes really good, with both traditional flavors and new feelings." A young man said, his eyes full of surprise, as if he had discovered a new world.

In front of the stall of Tianfu Shifang Restaurant, Gao Qianjin was also enthusiastically introducing their innovative dishes.

"This is a new dish from our Tianfu Restaurant, which combines a variety of cooking styles. Come and try it."

Gao Qianjin's eyes were full of anticipation, and his tone was full of confidence, hoping that everyone would like their innovative dishes.

After tasting it, people showed surprised expressions.

"I never thought that traditional food could be prepared like this, it's so creative," said a customer, his eyes full of admiration, as if he saw a new future for traditional food.

In front of the Tsui Wah Lau booth, Chef Xu was introducing their exquisite desserts to everyone.

"This is our new dessert from Tsui Wah House. It looks beautiful and tastes great. I hope you like it."

Chef Xu's face was full of pride, and his eyes were full of pursuit of beauty, hoping that everyone could appreciate their dessert art.

People were attracted by the exquisite desserts and took photos to commemorate the occasion.

"This dessert is simply a work of art, so beautiful," said a girl, her eyes full of love, as if she had seen a precious treasure.

In front of the booth of Wang's full range of restaurants, Wang Jianye and his employees introduced their specialties to everyone.

"This is the signature dish of all our Wang's restaurants. It is a perfect fusion of traditional cuisine and modern elements. You must try it."

……

...(End of chapter)