Prices and gas fees have risen in turn, and Michelin-recommended restaurants are hard to deal with

[February 25, 2023](Reported by Epoch Times reporter Xu Manyuan in Los Angeles) The data released by the US government in January showed that the growth rate of the consumer price index (CPI) slowed down again in December last year, which means that the USinflationhas slowed down for six consecutive months; but ingredients andgas feeRising day by day, it still makes many restaurant operators overwhelmed, and has been awardedMichelin(MICHELIN) recommendedChinese restaurantThe boss also sighed that business is difficult.

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The only winner in Southern California in 2020MichelinrecommendedChinese restaurant“Jiang Nan Spring” owner Henry Chang survived the pandemic but faces doublinggas feeBut he shook his head. Having been in the catering industry for more than 40 years, Zhang Junren has won the favor of customers with traditional Taiwanese cuisine and Jiangsu-Zhejiang cuisine; the restaurant he runs has been selected as the sixth best Chinese restaurant in the United States by the New York Times, and the Los Angeles Times ” also introduced Zhang Junren’s cooking in a full page. His craftsmanship not only reminds Chinese of his hometown, but is also deeply loved by Westerners.

Zhang Junren said that in March 2020, due to the pandemic, California issued a “home avoidance” order. Restaurants and entertainment venues were ordered to close. Although business was unexpectedly good, expenses also increased a lot. He said: “Although he is busier than before the epidemic, he basically didn’t make much money, just to balance expenses and maintain operations.” Because the restaurant needs to pay for additional disinfection, overtime for employees, etc. 25% to 30%, the income of the restaurant is not much.

After the opening of the restaurant in California, the old customers of “Jiangnanchun” also returned, and the restaurant business resumed, but the risingpricesAnd gas fees, but Zhang Junren has a headache. He said: “The gas fee used to be more than 2,000 US dollars per month, but the gas fee in December last year was nearly 6,000 US dollars.” In January this year, the restaurant’s gas fee increased by more than 500 US dollars. He said: “The cost is getting higher and higher, and it’s the same thing; I bought a carton of eggs for $95, and now it’s a little bit better, that is, each item goes up in turn.”

In addition to the skyrocketing gas fees that have “feeled” the people of Southern California, the prices of eggs and onions, which are essential ingredients in restaurants, are also rising. Zhang Junren said: “Everyone thinks that the price of meals in restaurants has increased, but 20 dollars for a dish is really not expensive.” After deducting rent, water, electricity, gas and staff expenses, the profit of restaurant operators is very small.

Zhang Junren from Taiwan, because there are 12 brothers and sisters in his family, he chose to be a chef in order to have enough food. He cooks with solid ingredients and never sacrifices quality for the sake of making more money. He most often tells customers: “The fish I use is fish, and the meat I use is meat.” Seemingly simple words, But it is the most heartfelt commitment to customers, not shoddy or shoddy, and all the ingredients are fresh.

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“Moss fish” is a must-order dish for almost every table guest. The fluffy and crispy shell, the fresh and tender fish meat, no matter the original flavor or dipped in special sauce, it is mouth-watering and mouth-watering. Zhang Junren’s specialty dishes include “Dongpo Meat”, “Walnut Shrimp”, “Salted Duxian” and “Eight Treasure Rice”; in addition, there are hidden private dishes that are not on the menu. After three or four hours of slow cooking, some customers specially ordered the hoof and took it to Northern California to share with their loved ones. Many Taiwanese also like to dine at “Jiangnanchun”, because they can eat authentic “Taiwanese dishes” with hometown flavors such as “fried pork liver” and “fried shrimp rolls”.

Zhang Junren said that many Western customers like to order the “moss fish” of “Jiangnanchun” because they are fried to order, and the taste is completely different from that of fried fish. He believes that it is very important for the restaurant to use solid materials and ensure the quality. He and his family also dine at “Jiangnanchun”. He said: “What we eat, the guests also eat.” The ingredients and seasonings are all selected based on freshness and health; although this also invisibly increases a lot of costs, he believes that this is the most basic and unavoidable standard. ◇

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