1.The preparations of “Ban Dou”
2.One Busy Day for “Zong-Po-Shai”s (Before Sunrise)
3.Preparations before cooking
4.The decoration of the site
5.Showcase of one’s skills

Preparations before cooking

After all of the ingredients are put in place, the first thing to do is to clean them. Finding clean water source is very important because unlike restaurants, “Ban Dou” is held outdoors. Therefore, it does not have fixed sources of water and has to face a lot of uncertainties such as different kinds of weather conditions and the interference of irrelevant factors (our observations of them today was probably bothersome to them, too). So for them, not only are cooking well and controlling the overall situation important, but being the gatekeeper of hygiene for the food is also important and challenging tasks.

Assistants added ingredients one by one into the basins and cleaned them separately because having their customers eating comfortably is their biggest goal.

 

 All of the utensils have to be thoroughly cleaned so that when food comes in contact with the utensils, the food would nonetheless taste delicious.

After cleaning and drying the utensils, assistants placed dry ingredients into the utensils to let “Zong-Po-Shai”s cook. Clear utensils matched with these delicious foods make us hungry, even though they have not been cooked yet.