He turned around with a smile and said, "Dad, the chefs at our restaurant have improved again."
Lin Changshui took off his coat and said with great pride, "That's right, I finally understand why the food around here tastes so bad."
"These Chinese restaurants keep trying to 'localize,' and what they make is a mess. They've lost the Grand Xia patrons and couldn't please these foreigners, leaving them with only one path: shutdown."
"Our restaurant is different; it has its own plantation, breeding grounds, and even the other vegetables are airlifted from back home. Although the price is a bit high, it's absolutely authentic."
"Son, give your sister a call and ask if they are coming back for lunch."
The other Chinese restaurants have deviated a bit, all trying to blend in local characteristics, like adding bacon to tomato and egg stir-fry, or ketchup to braised pork—these are routine operations.
But it's understandable,
