Ji'nan's Spring Festival meal is a CD-ROM race.

Http://www.sd.xinhuanet.com/sd/jn/2013-02/16/c_114684333.htm
the Ji'nan daily

is the best time to contact family and friends, and also the peak season for food and beverage consumption. Reporters recently visited a number of catering enterprises in Ji'nan found that compared with previous years, this year's small and medium-sized hotels are more favored by friends and family gatherings. With less publicity and less waste, the atmosphere of Chinese New Year is thicker. Rational eating has become the main theme of Spring Festival catering this year.
resigning the old customs and changing the new style
"not to talk about ostentation and extravagance, the central leaders set an example, and what are we playing?" In the fourth year of the lunar new year, Mr. Liang, a restaurant in the ten West Road, came to dinner to tell reporters. It is understood that in the past, Mr. Liang booked upscale hotels in advance to entertain relatives and friends, not only costly and wasteful, but also felt too formal and diluted the taste of the year, and at last may not have enough to eat. "We all sit together in a hot pot, drawing closer to each other, eating and chatting. We can put it away so that we can really celebrate the new year." Mr. Leung is very sympathetic to his choice. Later, the reporter visited several small and medium-sized restaurants and some special restaurants, and found the business in all places was good. There were two restaurants waiting in a queue at reporters at the four seasons Ming Yue Cantonese restaurant in Hang Lung Plaza learned that during the Spring Festival, the volume of traffic here increased significantly. "Noon from 12 to 1 points is the largest volume of time, mainly concentrated in the dining hall. Many of them are tired of shopping in the mall and have a meal here. " The head of the VIP service area of the store said. It is understood that there are 20 tables in the hall, 19 rooms, as many for family banquet, during the Spring Festival, the rooms have not yet been booked. For eight years, he has been responsible for the transportation of swill in four small and medium sized hotels, which is his busiest time every year during the Spring Festival. Spring Festival this year, Mr. Cui obviously felt that the workload had not been large before, "(swill) less, indeed less, before the new year to return two or three times every day, now a trip to solve. It should be less after the end of the year. If I go on like this, I'm going to lose my job. Mr. Cui said to the reporter with a smile.
there are fewer slops, because there are more discs and more packaged ones after meals. In a restaurant near hero hill road, people can not only get a gold voucher, but also encourage customers to pack their bags. "Before ordering, we would advise customers to order dishes reasonably, and the store also put up a lot of slogans which are economical. After dinner, the waiter will remind customers to pack them. Such a series of measures, resulting in a lot of swill garbage, customers get affordable, we deal with it more convenient. " The person in charge of the hotel told the reporter.