China News Service, November 16th. According to the US "World Journal" report, as the year-end festival approaches, outdoor dining has become the new fashion in Los Angeles’ San Gabriel Valley. Many Chinese restaurants have joined the ranks of outdoor dining, and the Chinese restaurants on the Michelin list are not. exception.

Outdoor dining has a special flavor. It is cool and pleasant during the day, and the lights are dazzling at night. People are more relaxed talking around the stove at night.

  At least three restaurants in Temple’s Camellia Square have outdoor areas, especially in the evening, with hip-hop music and Korean barbecue on one side, and ancient Chinese green ant new wine and red clay stove on the other.

People are more at ease surrounded by night, like a late-night canteen for Nancais.

At least 3 restaurants in Temple’s Camellia Square have outdoor areas.

(Photo source: US "World Journal"/Photo by Zhang Hong)

  The Michelin restaurant "That House" recently set up a semi-open tent that can accommodate 10 tables outdoors.

Restaurant chef Tian Yong said that the on-site dining experience cannot be replaced by takeaway. To meet the needs of some guests, an outdoor area is opened, and at the same time, to give guests the best outdoor dining experience.

The dishes not only develop new dishes that are more convenient for guests to share meals in the back kitchen, but also reduce the chance of cross infection.

At the same time, family packages of different prices are launched to meet the needs of different customers.

Guests should measure their body temperature before entering the tent, and even the chairs in the tent ensure a safe distance.

After the guests leave, the waiter will completely disinfect the tables and chairs, at least 3-5 minutes apart, before allowing the next table guests to be seated.

  The weather is getting colder day by day, and it is also a test for outdoor businesses.

At the same time, Chinese diners pay attention to the temperature and heat of the food, and how to eat hot meals outdoors is a challenge for the catering industry.

Tian Yong said that they will introduce new dishes that are more suitable for outdoor enjoyment before Thanksgiving.

For example, casserole erythema is a heat-preserving casserole that is cooked outdoors on-site to give play to the color and flavor of food.

Seal the lid of the pot with wine and oil before leaving the pot to let the heat lock in the pot.

When the lid is opened, not only the aroma is stronger, but also the steam is hot, and it can keep warm for at least half an hour.

The tent of the Michelin restaurant "That Xiaoguan" is semi-open.

(Photo source: US "World Journal"/Photo by Zhang Hong)

  Mother Huang from the West District is an old customer of "That Little Restaurant", and it is the first time to eat in the outdoor dining area here.

She said that at first she thought that outdoor dining was very noisy, but when she came, she found that the outdoor was well ventilated, the dining experience was comfortable, and the quality of service and dishes were still at the standard of dining.

  Ms. Zhang, a Chinese from Asia, came to dinner with friends.

She said that the safety distance here is greater than that of many Chinese restaurants, which is very reassuring, and the details of disposable tableware are also very thoughtful.

  Michelin recommends the restaurant "Jiangnanchun", and recently opened the back terrace. The owner, Master Zhang, said that the terrace is a natural tent, and there are 6 seats to ensure sufficient spacing. The business is okay at present, there are more people during the day, and I hope that there will be more guests as the holidays come. (Zhang Hong)