The Chinese Restaurant

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The Chinese Restaurant S3 is a youth partnership business experience program by Hunan TV. The program invites guests with unique characteristics to travel abroad and embark on a new restaurant business journey, making proud Chinese flavors with artisan spirit.

The Chinese Restaurant S4 is a youth partnership business experience program launched by Hunan TV. This season adopts a “mobile restaurant” model, operating over 21 days with youthful partners.

The Chinese Restaurant S5 is ready to go! Travel through China's beautiful scenery and savor more authentic Chinese flavors. New partners Ning Jing, Gong Jun, Zhou Ye, Ding Zhen, Yao Anna, and manager Huang Xiaoming will use 6 RVs to explore 3 cities, delighting both your eyes and taste buds!

The Chinese Restaurant S6 continues to lead in spreading Chinese taste, highlighting the concept of a "parent-child Chinese restaurant." Returning to nature, it uses local organic ingredients to create "visibly fresh" healthy dishes, delivering a warm family vibe in a natural setting.

The Chinese Restaurant S7 continues to center on promoting Chinese cuisine and culture. Adopting a "dual stall" model, it will open a new "one store, two stalls" Chinese restaurant in Hungary. Aiming to globalize Chinese cuisine, it seeks to forge emotional bonds worldwide and share positive values like Chinese culinary art, friendship, and mainstream culture.

Commemorating 60 years of China–France relations, The Chinese Restaurant S8 is set in France and introduces themed weeks: Olympic Spirit Week, Chinese Pop Culture Week, and China–France Friendship Week—promoting Chinese cuisine and international friendship.

The Chinese Restaurant · Starting Up in Africa takes the show to Morocco, focusing on authentic restaurant entrepreneurship in three phases—research, operation, and challenge—offering an extraordinary culinary journey.

The Chinese Restaurant S10 takes on a “Southeast Asian time” atmosphere, creating a distinctive countryside-style restaurant. Beyond the main dining space, it expands into areas like poultry, fresh produce, and river seafood. Partners must develop new operating strategies to meet goals. New formats such as “Chef’s Table” and “Chef at Home” bring Chinese cuisine closer to the world, and connect chefs, diners, culture, and daily life.