A Chinese entrepreneur has successfully launched a chain of restaurants in Paris, France, specializing in traditional Chinese noodles that originated from a humble food truck venture two years ago, igniting enthusiasm among individuals both locally and abroad.
Guo Zhanglong, hailing from Shandong province in eastern China, embarked on his culinary journey during his stint as an exchange student at a French university in 2011. Following his graduation, he immersed himself in the Sino-French trade industry before transitioning into a full-time influencer, as reported by the news portal dzwww.com.
During his influencer years, Guo often catered to his circle of friends and neighbors in Paris, delighting them with authentic Chinese cuisine crafted by his mother-in-law. It was a friend’s adoration for the cuisine that sparked the idea of opening a restaurant, according to the report.
Operating within a constrained budget, Guo initiated his culinary venture with a food truck, traversing various fairs across Paris during the summer of 2022. Overseeing the kitchen was his experienced mother-in-law, who had over two decades of expertise in restaurant management back in China.
The dynamic duo introduced knife-cut noodles, a distinctive delicacy hailing from China’s central-northern province of Shanxi, to the Parisian gastronomic scene.
Renowned for their culinary artistry, knife-cut noodles constitute one of the ten traditional styles of Chinese noodles, tracing their origins to Shanxi province with a history spanning approximately 1,000 years.
The preparation technique involves deftly holding a substantial piece of dough with one hand while employing a thin blade to swiftly slice portions of dough, seamlessly transferring the strips into boiling water. Within minutes, the boiled noodles, reminiscent of willow leaves, are submerged into a broth infused with chili oil, occasionally complemented with vegetables, beef, or lamb.
“Shanxi knife-cut noodles boast a flavorful combination of oiliness and spice. Initially, we harbored concerns regarding the local palate preferences, given their inclination towards lighter flavors, and the prevalent adaptation of Chinese cuisine in Paris to cater to these preferences,” remarked Guo.
“However, to our delight, our culinary offerings were met with universal acclaim,” he added.
The food truck endeavor flourished, attracting lengthy queues of eager diners, willing to wait up to two hours to savor the distinctive noodles.
Buoyed by this triumph, Guo inaugurated his flagship Kung Fu Pate Restaurant in central Paris in October of the preceding year. The venture proved equally prosperous, leading to the establishment of three additional restaurants under the same brand.
“French patrons were mesmerized by the spectacle of dough slicing, often attributing it to my mother-in-law’s proficiency in Chinese martial arts,” shared Guo.
“Upon discovering the rich heritage of our traditional noodles, dating back a millennium, they expressed astonishment, likening its antiquity to that of our revered Notre Dame Cathedral,” he added.
Guo highlighted that while recruiting proficient noodle chefs in Paris posed minimal challenges, securing servers and dishwashers proved daunting due to the city’s high wage expectations.
Undeterred by future uncertainties, Guo reiterated his commitment to preserving the authenticity of the recipe.
“My mother-in-law contends that the essence of knife-cut noodles has remained unchanged for centuries, advocating for the utmost fidelity to its original form,” asserted Guo. “While acknowledging that preferences may vary, we remain steadfast in our dedication to offering an unadulterated culinary experience,” he concluded.
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