aeeble

The person in charge of Yipin Huadiaoji (One-Grade Huadiaji) , Cai Qihan, originally intended to invest in non-food-related businesses in the mainland. However, after accidentally tasting "Huadiaji" (a type of chicken dish made with rice wine), he failed to proceed with his original business plan and instead plunged into the unfamiliar catering industry. On December 21, 2000, "Yipin Huadiaji" officially opened. The name "Yipin" was chosen not only for its simplicity and ease of memorization, but also to imply "the top one that cannot be replaced." This concept reflects the four core principles of Cai Qihan for Yipin Huadiaji, which are not only "being able to eat it" and "being able to see it," but also "being able to hear it" and "being able to receive service." The first two, "being able to eat it" and "being able to see it," focus on the unique texture of the Huadiaji chicken and the fresh cooking methods. Meanwhile, "being able to hear it" and "being able to receive service" represent the different service approach of the front-line service staff. From the moment customers enter the restaurant until they are seated, the service staff will provide detailed explanations about the history, origin, and cooking methods of the Huadiaji chicken, as well as the romantic and touching stories behind the rice wine. This is "being able to hear it." After the ingredients are served on the table, the service staff will cook the Huadiaji chicken on-site next to the customers' table. Dishes such as chicken meat, rice noodles, tofu, and fish dumplings, each stage of which is suitable for cooking which dish, will be served by professional staff to customers. This is "being able to receive service."