Episode Details

During peak lunch hour at a busy restaurant in Chengdu, Sichuan province, four chefs work in perfect unison, deftly churning out multiple dishes as flames leap from the woks. However, their expertise and execution are not only of interest to the customers waiting for the food, but also to over 50,000 viewers watching them live at work on Douyin, China's short-video platform.

在四川省成都市一家人气餐厅的午间用餐高峰时段，四位厨师配合默契，炒锅火光跃动间，娴熟地烹制出一道道菜品。他们的精湛技艺不仅吸引着等候取餐的顾客，还受到中国短视频平台抖音上5万余名实时观看直播网友的关注。

Luoxiaoyang Home-Style Cuisine, which opened its doors in June, has attracted more than 1.7 million followers on Douyin by livestreaming what goes on in its kitchen.

这家名为“罗小羊家常菜”的餐厅于今年6月开业，通过直播厨房日常运作，已在抖音平台积累超170万粉丝。

Responding to increasing public concern about food safety, a number of restaurants nationwide have begun livestreaming their kitchen operations - a strategy aimed at both winning diners' trust and boosting visibility through online engagement.

随着公众对食品安全的关注度持续提升，全国多地餐厅纷纷开启厨房直播模式。这一举措既是为赢取消费者信任，也旨在通过线上互动提高店铺曝光度。

The growing interest in "transparent kitchen" livestreams follows a heated online debate sparked by celebrity entrepreneur Luo Yonghao. Last week, Luo criticized domestic restaurant chain Xibei on China's popular social media platform Sina Weibo, alleging that many dishes were premade. His post went viral, prompting public discussion about food safety and kitchen transparency.

“透明厨房”直播受热捧，源于知名企业家罗永浩引发的一场网络热议。上周，罗永浩在国内知名社交平台新浪微博上，对连锁餐饮品牌西贝提出质疑，称其多款菜品为预制菜。该言论迅速走红网络，引发公众对食品安全与厨房透明度的广泛讨论。

Kitchen livestreams are not exactly new. In March, the State Council, China's Cabinet, issued a guideline strengthening food safety supervision, urging platforms and merchants to implement"internet plus transparent kitchen"initiatives and enhance oversight on delivery-only restaurants through public monitoring.

厨房直播并非新鲜事物。今年3月，中国国务院印发关于加强食品安全监管的指导意见，明确要求平台与商户落实“互联网+透明厨房”举措，并通过公众监督强化对纯外卖餐厅的监管。

Sun Juanjuan, an associate professor at Hebei Agricultural University and researcher at the Center for Coordination and Innovation of Food Safety Governance, said, "As customers have begun focusing on how the food is being prepared, restaurants have