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The renowned big-name Korean barbecue, favored by many stars, is led by head chef Huang Yihong, who has 16 years of experience. Huang Yihong said that the most important thing in making good food is perseverance. He said to focus on this job and do it well. Coming from a background at Kanpai Korean barbecue, he also had the experience of going to Japan for training. He said that the Korean barbecue menu in Japan only includes beef, not pork or seafood. Therefore, when he first created the menu for Dawaan, it was very painful. Later, when he went to Ningxia Night Market, he saw that every stall insisted on doing one thing well, which inspired him. He no longer thought about other things, and his goal was to make the best Korean barbecue. Talking about the philosophy of eating Korean barbecue, Hong said he spent a lot of time educating his staff and customers not to add too much sauce. Sometimes, a little salt and pepper or salted scallion would be delicious. If people start by eating sauce, many would end up dipping all the meat in the sauce. However, some things should be eaten in their original flavor, and some only need a little seasoning. In addition, when eating meat with a lot of marbling, it should be cooked a bit more to avoid being greasy. If the meat has less marbling, it should be eaten a bit rawer to avoid being too dry.