Video loading...
Warrior Qiang, actor, film and television producer, businessman, is currently the president of Shanghai Yunchuang Cultural Development Co., Ltd. With rich experience in the entertainment experience service industry, he is committed to bringing the most valuable entertainment experience products to Chinese consumers and redefining the traditional industry model with the concept of entertainment experience. Warrior Qiang was interviewed by Zhong Ning, the founder of the Master of Taste, and the interview transcript is as follows.
Zhong Ning: Did you grow up in Shanghai?
Warrior Qiang: I'm from Shanghai, but I've been walking around the country since the fourth grade of elementary school, shooting TV and working hard. Because of the changes in Shanghai over the years, in fact, Pudong was basically farmland like where you are now. Shanghai used to be old, because in Xuhui, Xuhui District is the old French Concession area, that is, old bungalows, but it is also a lot of people together, so it is Shanghai's alley culture.
Zhong Ning: When I was a child, what impressed me most about the food at home?
Warrior Qiang: At that time, there were actually not many choices, I still remember that I went to the vegetable market with my mother to buy vegetables, at that time there was a pot vegetable stall in Shanghai, which was to help you match it according to the portion, this is no queue, no ticket, no coupon. At that time, most of them were, meat had to have meat tickets, right, buy tofu tofu to have tofu tickets, but that pot dish can be paired with you, slightly more expensive than the normal price, that can not use the ticket. We are actually in the 70s, I am in 1972, so you have crossed the entire years of reform and opening up, in fact, there are still many changes. Shanghai is generally rich oil and red sauce, which is basically the characteristic of Shanghai cuisine. And the early words actually tasted good.
In fact, Shanghai cuisine is more typical, the deepest impression is pickled tuk fresh, basically any ingredient can be placed a little, but it has some basic recipes, basically saltiness and freshness. At that time, of course, I still preferred to eat the meat inside, and in that era, when lard was still used, the memory point of the dish was different from now.
Zhong Ning: Because you started running around the world in the fourth year of elementary school, at that stage, apart from the pickled tuk fresh made by your mother, what food impressed you the most?
Warrior Qiang: That must be spicy, because Shanghainese did not eat spicy before, there used to be north and south strips, garlic and coffee strips, in fact, Shanghainese used relatively light condiments before, in addition to onions and ginger, the basic Shanghai condiments will actually be used a little less. So the first time I remember was to Hunan, they took special care of me and said that Shanghainese can't eat spicy, so don't put spicy, the dish is still red, still spicy, and then the chef said that my pot is spicy.
So in fact, at that time, this conflict between the north and the south, in fact, at that time I think it was quite happy, because the taste buds at that time remembered that the difference between each place was very large, in fact, Chinese food pays attention to one is to be four hours, then one is to adapt to the environment, because in fact, in different environments, each human body is actually different, you go to Sichuan it is easy to eat some spicy, because it is wet. In fact, Shanghai is also wet, but I don't know why Shanghainese don't eat spicy.
Zhong Ning: When did you start to feel that what you ate had changed a little significantly from the previous food? Whether it's something to eat at home or outside.
Warrior Qiang: Actually, I think it should be the middle and late 90s, because of course, in this process, I personally feel that in this period of rapid development, there must be some tradition and refinement, and there must be such a process. So my personal understanding is that from raw materials to methods, it may not be so exquisite. So at that time you will feel a lot of things, generally everyone will, especially like my middle-aged greasy man, you will feel as if it is not as interesting as before, so now why do people often have to run to some suburbs or somewhere, think I can find some.
So I think it's essentially a change in raw materials, a change in the way it's cooked, and of course there's a lot of it for your mindset. In fact, my main business is to do theme entertainment, so we do experience management, many times you eat the part, your taste buds may only account for 30%, your visual and overall impression accounted for 70%. So a lot of times I feel a sense of substitution, now in fact, under the fast food culture, in fact, after the 90s you will obviously feel that you are not particularly impressed. But later on maybe by 2000 or so, the market began to have a differentiated part at both ends, so there were some exquisite things that you would find more and more, but I think it was a very normal process.
Zhong Ning: When you were a teenager, you went to eat in a restaurant outside Shanghai, what restaurants did you have a deep impression on?
Warrior Qiang: At that time, in fact, to tell the truth, there were two types of meals, one was a particularly small restaurant, according to Beijing, it was the kind of fly restaurant, that was the three yellow chickens, the early private restaurants, probably can put down the table within 20 people, this category is generally a friend party or what is more.
If parents or family members have a formal meal, they usually go to some state-run restaurants. At that time, I was more impressed by the two categories, one type of Shanghai called Western Food Society, which is also unique to Shanghai, the condiment is to eat pork cutlet with spicy soy sauce, then there is a dishonest like borscht, in fact, it is basically a bit of a mix-and-match, a mix-and-match version of European and Russian things, this is a category, that is, Shanghai is more distinctive.
Then there is a category of I am deeply impressed or spicy, my taste buds remember that there was originally a restaurant in Shanghai called Clean and Fine, even if it was a relatively early sichuan food, it seems that it is still open so far, of course, now in fact, everyone will not go. There was also the earliest Shanghai hot pot, that is, Donglaishun's earliest store in Shanghai, when it was still served with charcoal burned in a copper stove. Because basically the first beef and mutton in Shanghai, beef is fine, mutton is actually not so common in Shanghai. And at that time, it seemed that I had the impression that there were only three dishes, spinach, lamb and vermicelli, and there was none.
At that time, I usually went out with my family, and I said that this period of history was basically before I went to college. Because in fact, I was a work-study relatively early, I had an income from the fourth grade of primary school, but at that time I did not pay money, it was taken by the elders. At that time, I thought that it was not easy to go to the restaurant, and I would have an impression.
Zhong Ning: Do you think Western food has always been a deep-rooted food culture for Shanghainese?
Warrior Qiang: I think there will definitely be, because Shanghai itself has a short history of less than 200 years, so basically the influence of foreign culture on Shanghai is still relatively large, but the Western food at that time was said to be Western food, in fact, according to the current standards, it is actually a product in the middle of fast food and (Western food), which is actually quite interesting, and it is improved, basically it is the kind of condiment that gives you condiments, gives you spicy soy sauce, so it is very interesting.
Zhong Ning: Which local small restaurants did you visit at that time impress you more?
Warrior Qiang: It turned out to be Anfu Road, it turned out that there were many small restaurants on this road in the earliest youth drama troupe and renyi troupe, and there was one that I was quite impressed with, at that time I was eating braised pork, but he made this with curd milk, which was relatively small at that time, and braised meat made with curd milk, that impression was quite deep. Basically, at that time, I spent my holidays in the neighborhood anyway, and then the frequency of everyone going there was relatively high.
Zhong Ning: When you were in college, what kind of restaurants did you all go to eat in Shanghai?
Warrior Qiang: I went to college to study interior design, which was 1989. At that time, it was actually a very large transition period, at that time, it was actually more impressive, and what I was most impressed by at that time was that there was originally a called Hujiang Express downstairs of the Hilton Hotel, but it was slow to die, it was actually a light meal, that is, wontons or something. At that time, there was a very famous disco in Shanghai called JJ, and then it was just opposite JJ, so everyone came, and the place was full.
And then there's a small alley across from it, and there's a restaurant called my house, and the owner is particularly playful, and I'm particularly impressed, that is, every night I sit at the first table in the doorway, and then a bottle of beer, and then I see everybody say, come and have a drink, and then go in and eat, and then get drunk together. So that shop is actually quite interesting, it is still open, probably adding up to a dozen seats, unchanged, the original position is still retained, very interesting. His previously famous bowl of spicy meat noodles, as well as some kind of sauce fried pork liver, are all simple local dishes.
Zhong Ning: What was the biggest difference between the restaurants at that time and the small Ben bang restaurants before you went to college?
Warrior Strong: Diversify. At that time, in fact, there were different flavors that began to exist, because the earliest Shanghai was basically local cuisine, just to say that the size of the restaurant, the dishes that may be made are basically the same, three yellow chicken, stewed shrimp, before Shanghai was not banned, before the hepatitis epidemic was hair cockles, basically this category. Basically, from the 1990s onwards, you will feel that there are more and more choices, including Korean cuisine and Japanese cuisine. Because there were actually more people studying in Japan in Shanghai, and more people studying in the United States in Beijing, so diversification began at that time.
Zhong Ning: Which of the Japanese restaurants at that time impressed you more deeply?
Warrior Qiang: At that time, there seemed to be one of the Japanese restaurants that was still open, it was called Rong, there was one opposite the Shanghai Hotel, glorious Rong, and that seemed to be the number one store. That's when I thought, wow! How about this thing, because I remember the first time I went to Japan, I think it is very expensive to eat bowl noodles, because at that time a bowl of noodles was about 700 yen, then 700 yen, but now the price of Japanese prices has not risen, and it is still 780 yen. But at that time, I thought that eating a bowl of noodles for fifty or sixty yuan was too expensive.
Zhong Ning: Did you encounter anything that shocked you when you first went abroad?
Warrior Qiang: The first country I went abroad was France, which was also related to eating. Because it is also a few friends, saying that you are in a hurry, I will take you to eat a hot pot. I think this is good, and finally the cheese pot, just half butter and half cheese, that hot pot ate very impressively. There are also oysters, which are actually our green mouths, but the practice is still relatively impressive in all aspects.
Zhong Ning: For a native of Shanghai, can Western food be seamlessly docked?
Warrior Strong: No, this underlying code will not change. After all, Shanghainese we called eating bubble rice to grow up, Shanghainese prefer to eat a little soup soup water things, so you will have some differences, this taste bud memory will not change. In fact, now it is also, now I don't know how you feel, I myself said that if I ran overseas, in the early days I stayed for two weeks, and I didn't have a problem eating Chinese food. Now no, now I'm basically three or five days, even if there is an Asian dish right, Vietnamese noodles, or Japanese noodles, even if it is not good, no matter how bad it is Korean food, I think it is better than nothing.
Zhong Ning: At that time, were there many Japanese customers who went to the "Rong" restaurant in Shanghai or Chinese?
Warrior Qiang: At that time, there were many Japanese people, and we kept joking that the first thing I went to was a lot of Japanese food, because I was advertising at the time, so the first time it was my "devil's client" who took me to go, and I went to different things.
Zhong Ning: Were there many Japanese restaurants in Shanghai at that time?
Warrior Qiang: There are already quite a lot, because when Shanghai was developed in the early days, in fact, my personal impression of Japan is also a relatively high one, so there are more Japanese companies, and several of the customers I was responsible for at that time were also Japanese customers.
Zhong Ning: Were there many five-star hotels in Shanghai in the early 1990s?
Warrior Qiang: Not much, at that time, if Hilton remembered correctly, it should be the first international chain of five-star hotels in Shanghai, followed by Huating, the earliest was Hilton.
Zhong Ning: In the five-star hotel in Shanghai in the 1990s, what was your favorite restaurant?
Warrior Qiang: At that time, if you say that you often go, if you go occasionally, you will go to Hujiang Express, because it is actually in the hotel, but it is actually a form of fast food, and it was aimed at the supper market at that time. During the day it actually has it, it is actually an all-day dining restaurant. But it's a late night snack because the original hottest discos around Shanghai are nearby, near the Hilton Hotel.
Zhong Ning: Has There always been a supper culture in Shanghai?
Warrior Qiang: Shanghai has always had, Shanghai first started from Zhapu Road, followed by Yellow River Road. Shanghainese people's favorite is actually the vegetable pickled rice, our current pub maintains two things, and now this is our best-selling item. One is Shanghainese kimchi, we want to make a bowl of more authentic Shanghainese kimchi. It is that your material is rich, and the rice must be a little harder, so we cooked the rice instead of selling it on the same day, and cooked the rice in the refrigerator and took it out to sell the next day. Keep it a certain hardness before cooking it won't rot so quickly. I think most Asians should be, you have to have a little soup stuff, because in Japan basically the last step after drinking is to eat a bowl of ramen, so in Shanghai we say that you eat a bowl of vegetables after drinking.
Zhong Ning: When did you start thinking that going to a good restaurant was in a five-star hotel?
Warrior Qiang: To the follow-up, the follow-up because after I start working, in fact, because my work may also involve a lot, because I do acting, do production, to the follow-up in fact, you do not have a special definition of the hotel or what, just say delicious and not delicious, the price is high or low, right, because you will definitely have some daily and hospitality or what in your heart, so to the follow-up is actually because there are many choices.
Zhong Ning: You just said that Shanghai was first some local small restaurants and Western food clubs, and then there were some Japanese and Korean food, when did the big local restaurant brands in Shanghai start?
Warrior Qiang: In fact, I understand that the earliest should be Hong Kong, the earliest in the local restaurant is Hong Kong Food, at that time Hong Kong food was divided into two categories, one is a mixed dish. The earliest I remember was the one downstairs in Jinjiang, it was doing Cantonese cuisine and Shanghai cuisine at that time, but its entire service and decoration began to pay more attention to it. Then there are some local restaurants, the earliest from the Yellow River Road to start these, such as egrets, small southern countries, these also began to pay attention to. So this time is basically a hundred flowers contending, and then there are Cantonese cuisine itself those brands opened to Shanghai, so this time there are more choices, and then follow-up is some brands of Western food opened to Shanghai.
Zhong Ning: Did you like to go to restaurants like Xiaonanguo at that time?
Warrior Qiang: In the early days, of course, The small southern country was still because of the early days, and it had some locations, the original Yan'an Road was opposite the Shanghai Exhibition Center, that location was also very good, the old bungalow, at that time it was good. Of course, the follow-up is actually very realistic to do catering, after all, you will be aesthetic fatigue, you either iterate on yourself, or others will iterate on you.
Zhong Ning: At that time, what type of taste was more inclined to choose?
Warrior Qiang: At that time, in fact, in the end, I didn't think there would be too much bias, because in fact, delicious things, I don't quite define that it must be a certain cuisine, sometimes people may say what I like. Because I have encountered too much, some of which are even a bowl of tofu he can make for you, usually we say that spicy dishes may not be interesting enough, because the seasoning will be pressed off a lot, but there are also very delicious, so this piece I myself is not taboo to say which cuisine it must be. But if you use knife skills and pay attention to the degree, then of course, Huaiyang cuisine and Cantonese cuisine are more exquisite in Chinese cuisine, but not necessarily, I think it may be a point that can impress you.
Zhong Ning: After Shanghai dining entered the modern stage, are there any restaurants that impress you more?
Warrior Qiang: At this stage, the restaurant for me, I think it is easier to impress you occasionally, but it can last at a level, so if the era began to be more impressive should be Lei Garden, Liyuan I think its first is that the stability of the dishes is very good, sometimes the most afraid of the previous meal is very good, the next meal will not know. Then there are some innovative parts of it, because the earliest lobster rice was actually the beginning of their family. In fact, I think it took a lot of thought, and the early impression is relatively deep.
Zhong Ning: At that stage, there was a phenomenon-level catering agency in Shanghai, that is, The Bund No. 3, do you still have an impression?
Warrior Qiang: In fact, the earliest catering on the Bund, the earliest one in the impression should be opposite the Bund No. 3, also on Guangdong Road, the impression is the earliest. Because most of the Bund was banking institutions at that time, suddenly one said that there was a terrace that could see the entire Huangpu River, so many guests would also come at that time. Later, it was No. 3, no. 3 because it was opposite it, because No. 3 was basically all catering, so basically different categories were available. At that time, there were actually a lot of them, and this category is that you choose a lot, but in fact, sometimes I feel that choosing when there is no choice, it may sometimes make you very impressed. There are really too many options, like now you ask me to recommend, in fact I have a hard time recommending, because you will feel that there may be a lot of it.
Zhong Ning: For you, what are the criteria for choosing a restaurant now?
Warrior Qiang: I think the first thing must be that the food should be above the average score, this is a certainty. Other I think now is actually getting lazier, now is the first look at the distance, if you let me traffic jam for an hour, if you can't locate, you have a lot of this potential, sometimes you may be on it, I think not as delicious as before the attachment, now you will actually shirk a lot of things.
Zhong Ning: What is the most common food you eat at home now?
Warrior Qiang: Now on the contrary, you will feel that the more clear things you eat, the more often you eat, because this kind of dish at home, sometimes it will push away some unnecessary socializing, in fact, I will give yourself some time, I have learned a little, I will also do a little, fun is, teacher Fu bar, very interesting. Because I had just graduated at that time, I rented a house outside, but the lot I rented was not good, and I lived in The bar street. When I rented it, it was not a bar street, and it didn't take long to rent that street became a bar street, and all the brothers drank and said that you would rub a meal at your house, or you would come down to drink a bar, or I would go to your house for a supper, and I was also interested at that time.
Because in fact, I think a lot of food is actually an art, because the food pays attention to color and aroma, the food pays attention to the rhythm, many times we go to the restaurant may not say that he does not do well, sometimes the chef is too hard, you will feel that this meal has no highlights, because you are always on the tune, in fact, you need to have a rhythm. So back to my personal understanding of catering, in fact, sometimes only one or two dishes, but your rhythm can be pulled apart, in fact, you will feel particularly comfortable eating tonight. So cooking my own food is also, sometimes I will do a little bit of complexity, sometimes it will be particularly simple. The most complicated is the fish, some different fillings are stuffed into the fish maw, and then made with pretzels, its aroma will penetrate each other, meat and fish, vegetables penetrate.
Anyway, just think about it, at that time anyway, drinking, this can be done, everyone will be fun at that time is purely. In fact, there is very little cooking now, but we keep one now, we now all gather together with brothers, say that each person makes a dish, I am now newly prepared a new bar, the rule to eat is that you report the menu, I help you prepare the ingredients for you to do. That's fun. In fact, to be honest, it is basically not done now, and now they say that I am lazy, and I say that I make bowls of vegetables and make rice. Lettuce rice because we already have a recipe, we already have this, I just need to bring the ingredients to go.
Zhong Ning: When you talked about various stages just now, you have mentioned that it is related to wine, what kind of wine do you think is the most compatible with Shanghai Bengang cuisine?
Warrior Qiang: I think it must be yellow wine when paired with this dish, in fact, in Chinese history, most of the time we were ruled by rice wine and rice wine, or what we call natural fermented wine. Distillation technology was only introduced to China in the Yuan Dynasty, Chinese liquor in fact, if there is evidence, this is from the Qing Dynasty to flourish, of course, with the Manchu customs also related. Then in fact, most of the history of China has been rice wine and white (yellow) wine, which is actually the most suitable for the body. In the final analysis, Shanghai cuisine is the cuisine of Wu and Yue, that is, The cuisine of Jiangsu and Zhejiang.
Shanghai was originally subordinate to Songjiang Province, and now one of the districts in Shanghai was originally to manage the entire Shanghai area, so Songjiang Province was under the jurisdiction. So basically the source of your cuisine is also, saying that Shanghai cuisine is basically Ningbo cuisine, Suzhou cuisine, Wuxi cuisine, it is so patchwork, of course, there are some thick oil red sauce, because before poor, so you want some dishes that are easier to eat, so it has formed such a cuisine. So I think if I had to choose a wine pair, I would definitely recommend rice wine and rice wine. Because there are actually many categories in rice wine, just like wine, there may be Pino, there may be Merlot. Then in fact, in the rice wine, we have the division of red, good brewing, rice and fragrant snow, which is the division of Shaoxing yellow wine, basically its sweetness and viscosity are actually completely different.
Zhong Ning: From what channels can consumers buy good rice wine?
Warrior Qiang: This is really difficult to say, because yellow wine is like this, and now because most of it is mechanical wine, the advantage of mechanical wine is that it is very stable, but of course, it does not have a particularly distinct personality and interest. Then China is actually originally all handicraft wine, handicraft wine is to pay attention to the season, we call LiDong to start brewing, it is from the three volt days to start, with spicy indigo to make liquor medicine, so its entire brewing process is very long, and with this year is not snow, humidity, temperature, out of the sun have a relationship, this will actually be more interesting. So if you say choose wine, I think it's good to choose a big category, choose a category, it's a bit like we drink wine, maybe I like to drink Merlot a little lighter, I like to choose a little heavier can choose Syrah, in fact, the same.
So back to the yellow wine, if you like a lighter wine, then you can drink Yuanhong, Yuanhong is to drink up, it looks very thin, but many people who like to drink are like drinking tea, tea is thin, but the bones are very hard, then this is a good Yuanhong. Then the general compromise is more moderate, then it is to add rice, plus rice belongs to just between the two, because the rice as the name suggests is to add rice in the yuanhong, the original rice is very expensive, so this has to add material, so it comes out of the viscosity consistency will be better, then this has many categories, such as daughter red, Yuanyuan red, everyone knows the flower carving, all belong to the rice in this category.
Then there is good brewing, good brewing, in fact, it is a wine made with wine, it is a yuan red wine, it does not add water, raw materials Canadian dollar red wine to brew wine, called good brewing, also called double bubble wine. Then this wine is actually quite interesting, this wine is viscosity sweetness is relatively high, many girls think this wine is delicious, like this category is actually based on personal taste. There is also a called Xiangxue, Which is distilled with distilled lees and then brewed with raw materials, so its alcohol content is the highest among all rice wines, and the sweetness is also the highest. It's a bit like the italian bite you take after you've finished eating, but it's not as high as alcohol.
There is also a drinking method, the drinking method is actually because the rice wine is more warm, more mild, then you can also drink ice, cold drink is also a very comfortable state. So I think that if you have Shanghai cold dishes all year round, or if we count Huaiyang cuisine in the whole Jiangsu, Zhejiang, and Shanghai, I will include it in this big system, that is, you can drink rice wine to open the table, rice wine to open the table because first make your stomach comfortable, you can drink a small cup of warm rice wine first, open the table first. Then when serving cold dishes, it is served with a little yuan red cold drink. Then when it comes to the main dish, it may be added rice or good brewing, and then you can drink hot, I think it is more interesting to make the whole dish and the wine match, and there can also be some changes in taste.
Zhong Ning: You mentioned that rice wine and rice wine have built up the diet and drinking taste habits of people in Jiangsu, Zhejiang and Shanghai, and I was thinking that there can be such expensive wine as 14th generation Longquan in sake, why can't our rice wine be done in this mode?
Warrior Qiang: In fact, rice wine is easier to do this category, because like sake it is generally to be fresh wine and delicious, generally did not say that I put a five-year, basically the quality is declining year by year. Yellow wine can be stored, but it is difficult for you to distinguish, to be honest, because this may be related to basic education, because in fact, many people now drink red wine, but you let him taste yellow wine, he may not know what the standard is good, so it is more difficult. So there's another one that I think is actually honest on the market, there are too many people doing packaging now, consumers you have a hard time discerning which is a good wine. Even if it is a brand, I think I don't cherish the feathers, there are many brands under which it is actually very tolerant of products, that is all this brand, but you may have a particularly large gap between high and low, so I think it may also be an opportunity.
So from our point of view, in fact, we do taverns are also a way to play, we feel that traditional Chinese culture, Traditional Chinese lifestyle, for example, we used to do acting is also, we found that we can see the history, 5000 years, 2000 years, 1000 years, but you can enter the history, you can feel like the ancients to feel the life of the literati doctors of that year, in fact, less and less. But of course, because of the developed economy in recent years, this part will gradually become prominent, so this part we think will be quite interesting in the future, so we want to make some attempts like this.
Zhong Ning: What age group are your consumers?
Warrior Qiang: We're very interesting, we were this thing at the time, you have your arrangement, the world has another arrangement. When we first set up, we opened on the Bund, right, all around are investment banks, what Sotheby's these, should be mostly business people. Finally found our data down, we are more post-90s sisters, that is, the girls themselves are actually drinking this state is not the same as before, now two or three girls this afternoon either have to drink a coffee, or two or three girls from the afternoon to the evening to drink a glass of wine to chat, because our cocktails are more beautiful, because in fact, my theory is that the taste is part, in fact, your overall impression, visual packaging, experience are, so our development actually spent a lot of thought on this. So we have birds and flowers, in fact, we come from many allusions to Chinese idioms, wangmei quenching thirst, etc., of course, we express such a story, or such an allusion. So it's funny, a lot of little sisters, that's our main customer.
Zhong Ning: They came to choose a way of drinking that you have created, which is not the same as wine or sake. Maybe I go to a place where I drink sake or drink wine, I may choose a brand, but in fact, is there a phenomenon of choosing a brand now?
Warrior Qiang: At present, choosing a brand is too difficult for them, and there are actually not many categories that can be figured out, but I think this is a process. From our point of view, our drainage product is the cocktail we have a good value, but with this you will be more and more upgraded, after you drink this I want to try the other, then after trying it, I can, I have an understanding, I have a taste contrast. So we're on a set now, which is four yuanhong that I just talked about all the way to good wine, so we made a set of four, so you can intuitively have a contrast, it's a bit like you go to the winery, right, there's a wine testing, we're actually on this. In fact, it is very interesting, everyone is starting to understand slowly, first of all, you have to give such an opportunity window for others to understand, so I think we are doing such a thing now is also very interesting, the market feedback is also more positive, so next year we will open new stores.
Zhong Ning: As a native of the second generation of Shanghainese, and you have always had a special love for food and wine, and then you have seen a lot of the world, what do you most want to do now?
Warrior Qiang: I quite want to let everyone reproduce some, Chinese is actually very exquisite before, because we not only pay attention to the taste of food, in fact, we pay attention to the mood behind it, we pay attention to the body and the four hours and five elements (coordination), so in fact, I think I quite want to do some such a way, that is, so that everyone can re-enter that state. In fact, it is a combination of China's excellent traditional culture and the current contemporary way of life. So in fact, this is also the first attempt we made, although the store is small, but the feedback we got is also quite positive.
Because of all my experience in the industry, I think it points to a product that we call experience management, which is to do a good experience management. Of course not necessarily a bar, in fact we are also in the early stages of making a new product, we are doing a food show. Because my own partner is Zhang Jun, the representative of Kunqu Opera, we have standard gardens, including peony pavilions and other performances, but we are making a new attempt, we are making a meal and a show, plus now these new and different media forms of a mash-up, I think so that everyone can feel the mood in the ancient poetry.
Zhong Ning: When we face post-90s and post-00s consumers, how to achieve the combination of tradition and modernity, so that they can be interested?
Warrior Qiang: I think the method is the same, in fact, I don't think there is much difference between the post-00s, post-90s and post-70s and post-80s, because to be honest, most of us have a deep understanding of traditional Chinese culture. So in fact, it is nothing more than all the business models, I think the first is that we call the sense of users, that is, you know who comes, you help him solve what problems, what kind of things I provide, experience management is a process. We actually have a very famous law called the peak end, that is, how we manage at the peak, how to manage at the end, so it actually has some methods, and now our own slogan is to use the Disney method to tell a good Chinese story, because we have served Disney for 21 years, we have gotten these tools, methods and experience, we want to make it more interesting, to do some traditional Chinese things.
Zhong Ning: You have served Disney for so many years, what is the most thing Disney has taught you?
Warrior Strong: Disney is a very successful commercial company and it has a very good corporate culture. Of course, once each company is big, you have various types, disney should be said to be our mentor.
In fact, it is to understand the user. Because we started from doing marketing services for it, to the follow-up products, and then to do performing arts, and then to do theme park content. In fact, in every section, you will find Disney's professionalism, and I think professionalism is actually that you must have users in mind. So in fact, all the things you do, of course, this is not a blind, because you will definitely consider the feasibility of operation, investment returns, etc., in fact, you need to do subtraction, you need to do balance, but how to optimize in this, I think Disney has its own set of methods that are very good to use.
It is a particularly sharp businessman, because in fact, everything is, and the essence of its entertainment is to create good value, in fact, to satisfy users. I think it's common to all businesses, although it sells entertainment products, it sells movies, it's actually the same. I think the future of business is the same, catering I think because after all we say the theme is to eat, so we go back to the taste buds part is actually the same, in fact, how to manage your user's dining experience, or his whole, not necessarily dining, because the future will actually be more mixed, he will not be so simple.
Just like the shopping mall now, you go shopping, you don't just want to buy such things, in fact, I want my experience in the whole shopping process, my afternoon time, so in fact, back to dining I feel the same, why I want to do a food show in the future, because the taste buds only solve 30% of your problems, and 70%. Of course, now the restaurant is traditionally my waiter, my training, table setting, etc., but this is only a small part, in fact, your sense of smell, your sense of hearing, your interaction, in fact, there is a lot of room for expansion.
Zhong Ning: When it comes to user experience, how do you evaluate UV UV restaurants?
Warrior Qiang: I think the UV is still quite successful, but the UV I did not book, I have not been there. Of course, because we've done some case studies, I think the benefit is actually that in this way, from the taste buds all the way to the visual image, to the side wine behind each dish, he brings catering to a new model. Of course, it has its limitations, because the visual image contains its area. So I feel that behind every creator is different, is his main line, he is a chef background, so he makes things, he will use these things, but he is in order to set off his dishes.
We're in the pipeline now, we're doing something different, our main line is experience management, so I'm going to go from the whole user's admission experience to his walking experience, the dish is just one of our necessary elements, but it's not the protagonist, so this I think is a matter of relationship. Not just young people, I think anyone, as long as you are full of good yearning for life, I think you will, because this is a way of life, this may be suitable for a certain anniversary, suitable for you want to greet a certain guest, I think too many user scenes.
Zhong Ning: Shanghai is a place where cultural exchanges between China and the West are particularly frequent, and it is also the most international city in China, how do you evaluate Michelin in Shanghai?
Warrior Strong: I think Michelin it is like this, because the process itself is quite accidental, starting with handing out small flyers, but Michelin I think one of the advantages is that it gives you an opinion and reference from someone else, but I think it is not the main line. I think that all academic or R&D, you will refer to other people's views and opinions, but it is only a reference. Some people are Michelin how, which I don't think, but it gives you a latitude, one more evaluation standard, I think it's very good.
In fact, Chinese cities I think should say that they should accept more different voices in an open way, and let the market itself do a lot of things, rather than doing it artificially. I think it may be like black pearls and so on now, China I think there will be a lot of these things in the future, in fact, it is very good, that is, different voices, different coordinates, everyone may have different views, as long as it is objective, relatively fair, I think it is all good.
Zhong Ning: What is the unfamiliar restaurant recommendation tool you will use yourself?
Warrior Qiang: The most ideal of course is the recommendation of a friend, because now in fact, there are still more data frauds, so what evaluation is good, but relatively speaking, I will think that I may also refer to some like reviews and so on, because after all, his negative messages cannot be deleted, of course, you can press it to the back, or you can increase the total amount to change the proportion, but I think it may still refer to some. Of course, it is best to evaluate from friends, because in fact, one of the things that is very happy is to be with the right person, that is, because everyone has the same temperament, so he will find it interesting if you find it interesting, or he will find it interesting. Because some people he recommends to you, he thinks it's good, but it may be higher than your standard, you may be low, you may think it is actually not very interesting, in fact, it is very important to smell the same.
Zhong Ning: You are actually concerned about China's traditional culture, and you are also engaged in some related industries, how do you think about the future of Chinese food?
Warrior Qiang: I think the future of Chinese food is still a good road, in fact, I think that from the technical point of view, the complexity of Chinese food is actually very high, and there are many changes. Then there is another one from the total economic volume, from the development of society, because once everyone's basic material desires are satisfied, in fact, everyone will experience, for performances, for education, for health care, then it is all this part of the new consumption, I think it must be one. And now with China's national strength, I think it will definitely affect the culture, culture in the food I think is also a very easy way to get started with culture, that is, you may not be able to understand Kunqu opera, you may not be able to understand China's commentary, but you can first understand Chinese things from the taste buds, in fact, I think that wine and food, is a good way to understand different cultures.
The content of the interviews only represents the personal views of the guests and does not represent the opinions and positions of any taste master