4 Wheeled Restaurant Season 2: China (현지에서 먹힐까 중국편 / Hyeonjieseo Meokhilkka Junggugpyeon)

Subtitles by tvN Asia

(Introducing a rule simply before the start)

(They should cover not only the material cost,)

(but also living expenses such as food and snack)

(Rule 2. Granting incentive depending on grades)

(The sum is 10 points, so if they get an average of)

(8 points or more, they get 50 dollars incentive)

Oh, we should work hard.

(Kyung–hwan and Kang–woo entered China ahead for a driving test)

(They are fully ready for doing business in China)

(and start the first business in a fishing quayside)

Attach the menu.

There's no seat.

(This is a hot place of a fisherman pier)

You're doing well, Eun–su.

(As you can see, there's a line this much)

(The key of an endlessly long line is)

(jajangmyun made by the best Chinese cuisine chef)

(Put a bit of onion, green onions, and garlic)

(Drop pork in hot green onion oil)

(Stir–fry it thoroughly so that there's no gravy loss)

(and it adds the taste of fire to make delectable jajangmyun)

(Lively, Making the dancing taste of fire)

(When vegetables mix well with meat)

(When vegetables are cooked to keep sauce a bit)

(When hard chunjang starts melting,)

(Balance concentration with starch water)

(Moist and delectable jajang is done)

(We give you more abundantly as you added)

2 bowls are served.

Firstly...

I heard it was yummy. Mix it yourself.

Korean people like mixing.

Korean people like this kind of food.

It's yummy.

(Right, you should mix jajangmyun like this)

(But, those who don't know it well)

Eat more.

It's disgusting.

I don't think it's yummy.

It's yummy.

It has a shrimp.

I think it's so delicious.

(Right, it's delicious when you mix jajangmyun)

(Make a good shape of the noodles so that people can mix well)

One, okay.

Okay, thank you.

(Mom is going to a seat quickly with her 2 sons)

Try to see how Korean jajangmyun

is different from Chinese food.

It's really delicious. It's not a fake.

It's really delicious. It's not a fake, huh? Haha.

Did she say it was good?

My daughter said it was really yummy.

Just a look at their eating is enough to make me feel satisfied.

(Just a look at your eating makes me feel satisfied, Real life)

(A child gets out of the baby bird line)

Mom feeds their children.

I want to eat a shrimp, mom.

Okay.

I'll give you a squid.

We may only sell jajangmyun in China.

I think so too.

It's the jackpot, chef.

– But, you're happy, right? – So happy.

It's busy, but I'm so happy.

(Meanwhile, a customer came to On–Site Spot)

Do you know Michelin Guide?

A famous culinary expert in China visits a restaurant secretly

(2. Estimate a taste of food with stars)

Estimate a taste of food with stars.

(1 star: good, 2 stars: I want to come again)

(3 stars: I can go to Korea to eat this food)

Whenever acquiring 3 stars,

a splendid welfare benefit is provided.

Who is Michelin Guide today?

(Shandong's restaurant with a 100–year tradition)

Here.

I can compete here.

(The restaurant owner escorted us to the seat)

Hello, my name is Liu Ao.

I'm the 4th successor of Penglai Chun.

(Today's Michelin Guide, Liu Ao, 32 years old)

(The 4th heir of Penglai Chun, Shandong cuisine,)

(Qin Shi Huang enjoyed nozaki cuisine in Penglai Chun)

(A famous restaurant with a 100–year tradition)

(that was selected as the oldest restaurant in Yantai)

(He came to estimate 'On–Site Spot')

(You should line up for a long time)

(without knowing the appearance of today's Michelin Guide)

Is there more seafood?

Aren't these boiled shrimps everything?

There're no shrimps and squids.

No onions, right?

Kyung–hwan, Kyung–hwan, Kyung–hwan.

– Yes? – This is the last jajangmyun

to stir–fry.

The last one?

We can make about 10 bowls.

10 bowls?

No, we can't make 10 bowls.

– This is the last sauce. – Can we make 6 bowls?

The maximum 6 bowls.

No way.

We can't make 10 bowls I guess.

(Let's see... Grasping the number of customers)

(Chef Yeon–bok is gathering vegetables for jajang)

(Salt, chili powder, pepper, oyster sauce, chicken stock)

(large green onions, baby clam, squid for jjambbong, raw shrimp)

(Team Yeon–bok prepared jjambbong ingredients for a trial)

Let's sell jjambbong.

Let's sell jjambbong.

(He's genius, It's a relief, So cool)

(He will replace jajang to jjambbong quickly)

(He closed a menu to prevent the additional order)

(He flipped the conscience pay over too)

(Today's Michelin Guide is watching them)

Umm? Why?

Why did they remove the menu?

Do you have more jajangmyun?

No, it's sold out.

We've waited for a long time, but what if we can't eat it?

Only two of us are left.

Two bowls are served.

Wait a minute, please.

It's so busy.

It's not our food.

Is it over?

Yes, no more.

(Jajangmyun is sold out in 1.5 hours)

Jajangmyun is sold out.

Can I replace it with jjambbong?

Jjambbong?

(I should estimate a taste of jajangmyun)

It's spicy. Is it okay?

Yes, please cook as you always do.

Okay.