All language subtitles for 4.Wheeled.Restaurant.China.E08

(Four Wheeled Restaurant: China)

(7th day of business)

(Our business was held
in Jimo castle)

We can't use gas today.

(Today's dishes that we need
to cook without using gas are)

(Eggplant rice that melts
in your mouth)

(And the hit–menu,
jajang tteokbokki)

(But...)

(There are no customers to serve
our dish that we made without gas)

We can't run a business like this,
we should close down.

(The cause was a big event that
was held in front of our truck)

(But, after the event...)

(Customers are coming)

(It's 8:00 PM)

(Suddenly, customers flood in)

– 1 jajang tteokbokki.
– Okay.

One more jajang tteokbokki,
please.

One more jajang, please.

Let's stir–fry more rice cakes,
this one.

(Quiet)

(The oil is not
getting hot enough)

I just...

I want to stir–fry hard so badly.

Only if we had a fire...

(And more orders are coming in)

We're in big trouble...!

They need to wait.

(We have no more
jajang tteokbokki)

(But, the new pan is not
getting hot enough)

(She's waiting for her order)

(These are for other customers
who ordered first)

Oh, because of the low heat...

Is that mine?

(She delivers
to customers in order)

(Yeon–bok checks the site)

(Induction/Electronic pan)

(Yeon–bok checks on each of them)

I think it's faster.

(He shifts from induction
to the electronic pan quickly)

How much longer?

About 5 minutes.

(Nodding)

We should make jajang fast now.

(Throws onions in)

(Chunjang/Hwangdujang)

Pour lots of water in first.

Rice cakes.

(Pour all ingredients in at once)

I think we should add
the fish cakes now too.

(Close the lid then wait)

It won't boil if we stir it,
we should just let it be.

It will start to boil on its own.

Boil, boil, boil.

(It starts to boil quickly)

(Boiling)

A little bit of sweetness
will be great.

(Adds starch syrup)

Ask her if she wants it to go.
Where is she?

(Sous chef moves right away)

Take–out?

Take–out, take–out, take–out.

(Luckily, tteokbokki is made fast)

Is it all done?

Yes, we're packing it up now.

(He delivers with an apology
and a thank you)

We should do everything
slowly to avoid mistakes.

The heating condition
is not good today...

Still,
everything is in moderation.

We can't afford to be busy today.

Let's sell two pans
of tteokbokki today.

Okay.

– Ni hao.
– Ni hao.

– Hello.
– Hello.

I'll lift you up, take a look.

What do you want to have?

We would like to have one
tteokbokki. Can I get it to go?

Yes, we can.

(1 jajang tteokbokki to go)

One jajang tteokbokki.

We should say thank you.

(Bye)

He's so cute.

(I'll go home fast and eat it)

(And another customer comes in)

(Orders 1 jajang tteokbokki)

(to go again)

To go.

(We have many orders to go
today...)

One to go.

(Jimo castle is surrounded
by apartments and houses)

(People live right in front
of the castle)

(Many local residents come out
to take a walk)

(and bring back snacks
on their way home)

(1 bungeoppang to go please)

– Jajang to go.
– Jajang to go, okay.

– I'll put the chopsticks in.
– Okay.

(In charge of jajang tteokbokki,
Kang–woo)

(In charge of packing,
Kyung–hwan)

(In charge of serving,
Eun–su)

(Perfect specialization
of On–Site Spot's employees)

We did well today though.

Looks like
we need to stir–fry again.

Yes, slowly.

(Let's make one more pan)

(to avoid
another waiting–incident)

Chef, I'll fry more eggplants.

(A family of 3 comes in)

(Orders 1 eggplant rice
and 1 jajang tteokbokki)

One more jajang and
one more eggplant, please.

Okay, 1 jajang
and 1 eggplant rice.

(Here is the jajang tteokbokki
first)

(Golden deep–fry eggplants)

(Spread oil lightly)

(Stir–fry basic ingredients
with chili oil)

(Add color with paprika)

(Lots of eggplants)

(Pour starch in, to thicken)

Here is eggplant rice.

(Here comes the eggplant rice too)

Dow–dow, do you want to try this?

See if our baby can eat this.

(She holds the chopsticks
on her own)

Are you going to eat this?

I'll try it first.

Oh, on her own,
she splits the chopsticks.

Are you splitting the chopsticks
by yourself?

Is it good? Is it spicy?

If it's not spicy,
Dow–dow can eat this.

She can, I'll hold her.
You should eat first.

Well, Dow–dow, come to daddy.

Oh, yes. Come to daddy.

(Takes a bite of eggplant rice
first)

Ah, are you going to eat this?

(Blowing)

It's nice.

Ah, I can't control my appetite.

(Mother, give me some too)

(Here is another hungry baby bird)

(Give me some rice cakes too)

Shall we give her some tteokbokki?

Yeah, you should feed her.

It's nice.

(He cuts the rice cake
to make it easy for her to eat)

– Drink some water.
– Is it good?

Yeah, yeah.

It's good, you should eat this.

You should eat everything.
It's good.

You didn't eat the rice.
Eat. Hurry up.

Let's give all the corn
to Potato (= Dow–dow's nickname)

– Yeah.
– Yes, it's sweet corn.

Oh, well done.

Do you want to come down and play?

(She seems full from the back)

(I just ate so I need to exercise)

Dow–dow.

(He glances at them)

(then eats quickly)

(He stands up after eating)

(Did anyone see my wife
and Dow–dow?)

(This)

(and this, please)

(The sounds from the performance)

The performance is still going on?

It's 8:20 PM.

Okay.

(Kids' talent show)

(is almost over)

(Customers are coming
with fluttering red skirts)

Ni hao.

(Welcoming)

(Girls in a pretty salsa
dance costume are here)

Go and see.
What do you want to eat?

You can have it if you want.

(Another customer comes in)

Are you still open?

Yes, yes.

It's really nice,
we sold a lot of them just now.

What's this?

It's jajang tteokbokki.

Shall we order this? Take a look.

What else?

We have eggplant rice.

– Will you eat or not?
– Have you tried jajangmyun?

It's jajang with rice cakes,
not noodles.

Ah, that's good.

That black thing is good.

It looks delicious.

We'll take one, please.

We should order 1 tteokbokki too.

Yes, order it.

Order what you want to have.

(Jajang tteokbokki is here
at lightning speed)

We'll take one too, please.

1 for her and 1 for her too.

– 1 jajang?
– Oh, it's a different team.

1 for here too.

Eun–su.

Take a seat, over there.

Enjoy.

(They remove their lipstick
before eating)

It's good, you should try it.

I'll order more later
if it's not enough.

It's enough.

Do you think
it's going to be delicious?

These people use chopsticks.

These chopsticks are weird.

I can't hold it. What do I do?

What do you mean
you can't hold it?

Ah, it's hot, it's really hot.

– It's nice.
– Mm, it's good.

I love Korean bibimbap.
It's really delicious.

This is a radish.

(Nom)

Ah, I can't pick it up.

You should poke it and eat.

(I got it)

(Nom)

How is it? Is it good?

Okay.

(Another tteokbokki order
for the mothers)

One more.

Do you guys want eggplant?

It's rice.

Do we mix it with rice?

– Yes, yes.
– I hate eggplants.

Do you want to have
something with rice?

Do you mean bibimbap?

Yes, something like that.

Rice underneath
and eggplants on top.

It looks a bit different
than bibimbap.

(1 eggplant rice too)

(On well–cooked rice)

(Lots of eggplant sauce)

Here, rice for this table.

(Here is eggplant rice)

(They take a bite right away)

Um...

It's nice.

I like it.

Eggplant rice is better
than tteokbokki.

I like the jajang tteokbokki
better.

It's really good.

I have tried spicy tteokbokki
before.

I like this one.

It's delicious.

I went to have jajangmyun
last time

and I liked it.

Kids might not like it though...

But, why do I feel
like we have met before?

Me too.

Doesn't she live in the same town
as us?

(Looks like
they have never met before)

But, why do I feel
like we have met before?

Ah, I got it.

That preschool over there...

She looks similar to her.

– Who?
– The principal of the preschool.

What preschool?

You know the one...
She teaches English...

Her... You know...

I don't know.

They finished the rice.

(Changes topic to their kids)

It's good.

Is it good? Is it spicy?

It's fine.

Does fine mean tasty
or not tasty?

She and I think
the eggplant rice is delicious.

And she says the jajang tteokbokki
is delicious.

In conclusion, all of us
liked the eggplant rice.

I loved the jajang tteokbokki
the best.

(Here is another person
who likes the jajang tteokbokki)

(Eating fish cakes)

Try this.

Try this.

I'm okay.
Ah, then I'll try a little bit.

Is it good?

I like it.

(Mother takes a bite too)

It's not bad.

(Tteokbokki is back to
its original place)

(Nom–nom resumes)

It's like jajangmyun.

This is jajang sauce.

It's with rice cakes, not noodles.

They put these rice cakes instead.

Mm, it's good.

(Watches her daughter
enjoying the food)

You're going to gain a kilo.

There is that proverb...

The more your mouth gets excited,

the more fat
you'll get on your hips.

(Haha)

(It's 0 calories
when you enjoy it)

When we go to Korea in the future,

we should go eat this.

It's ten to 9 PM.

(Dinner time is almost finished)

(And there are no customers)

We could have been in trouble
without this.

But, we did quite well today.

Of course.
We did well with using these.

Honestly,
I thought we couldn't do this.

We should really praise
each other.

Let's call it a day
when they finish their meal.

Oh!

Ni hao.

– It came to eat.
– Ni hao.

What is it? What is it?

(I'm a dog, I was just passing by)

You should say goodbye.

Goodbye.

Goodbye.

Ah, we still have some left...

(It's 9:20 PM)

(No one else is coming)

(We still have some food left)

(Yeon–bok looks at
the left–over food)

– Is this all the rice cakes?
– Yes, that's all of it.

(He's putting in everything
when no one ordered?)

(He's deep frying
the leftover eggplants too)

I'll stir–fry a whole bunch.

We have lots of rice anyway.

Eun–su, this is going to be
for the staff.

Let's give them the food

for half the price.

To the staff?

She's shocked.

She must be thinking
that I'm really mean.

(Lots of diced meat)

It's for our staff so

I'll add chili powder
to give an extra spicy kick.

(Stir–fry
with deep–fried eggplants)

It looks really good though.

They are going to love it.

(It's finished in seconds)

Well, come and eat.

Let's eat.

Come on.

All of our directors, please come.

(Unexpected production crew's
gathering starts)

It's a party, a party.

(People come when there's a crowd)

No, it's for our staff only.

(Is it a free tasting?)

It's nice to see them
enjoying their meal.

I know, it's heartwarming.

Isn't it delicious?

Yes.

But, why is it not selling well?

(Everyone shared the food
deliciously)

(But, we have a sad truth to tell)

(that we haven't talked
about so far)

(4th day of business,
Yantai University)

(Profit of 2412 yuan/400 dollars)

(That day we hit the record)

(The best dancer)

(But, after that day...)

(5th day of business,
Penglai amusement park)

Let's throw it all out.

Throw it out?

(That day the secret weapon,
mianbao xia failed)

(Because of the failure
of the mianbao xia...)

(Profit of 919 yuan/150 dollars)

(The next day,
Pichai Yuan)

(The day they couldn't sell
all of their half–half shrimp)

(Because the expensive shrimp
did not sell)

(Profit of 1091 yuan/170 dollars)

(Even at Jimo castle...)

(They had some hurdles,
a big event, and no gas)

(The lowest profit, profit
of 743 yuan/120 dollars)

(The highest profit was 2412 yuan)

(919 yuan, 1091 yuan, 743 yuan)

(The last 3 consecutive profits)

(are not even half
of the highest profit)

Yes, I know, it's not enough...

But, we'll make it up
in the next two days.

There could be an unexpected
twist, tomorrow and the day after.

All of us are ready...

And our chef is bringing out
his specialty.

We can do this.

(Lee Yeon–bok's trump card
is out at last)

(Samgyupsal
that is always delicious)

(It gets better
as he deep–fries it)

(and it gets even better
as he boils it with spices)

(This is Lee Yeon–bok's
trump card, dongporou)

(With crunchy fried cabbage
on it...)

(Haha, try this)

(Generous serving)

(He makes dongporou
in the way of a rice bowl)

(The king of Chinese rice bowls,
dongporou rice)

(It's not over yet)

(The last dish of)

(the 5 signature
Korean–style Chinese dishes)

(Deep–fried chicken)

(with a spicy and salty sauce
from fried green and red chili)

(Pour the sauce over
the fried chicken)

(Ah, it's glistening)

(On–Site Spot's new menu
that is better than fried chicken)

(Ganpengji)

(How will the Chinese palate
receive it?)

(Its story began yesterday)

(You'll get the dongporou recipe
if you follow me)

(Qingdao's Haun Lun Mao market)

Do you have the whole samgyupsal
that is not chopped?

I do.

(She opens up a big fridge)

(then takes out
a big chunk of meat)

I'll separate it
so you can check it.

(Nodding)

(She sharpens a knife)

(then separates
the bone and skin right away)

She just separates it right away.

(Ribs, samgyupsal)

It's ribs.

It's ribs, ribs.

(This part is samgyupsal
for dongporou, pork belly)

It's a large size.
You'll take this?

Good.

I need this much.

You'll take this part
and not this part, right?

Oh, she cuts it.

Others won't cut it.

(She cuts only the good parts
that he needs)

Yay.

Just the main part.

Is it okay?

Can I have one more,
just like this?

Samgyup.

I want to eat it right away.

It's the best place, this rib.

It's done. Beautiful, right?

It's great. I'll buy these two.

(This much of meat
comes to 40 dollars)

It's 248 yuan for this.

248.

Oh, it's so cheap.

Samgyupsal is expensive in Korea.

(He takes out the meat
at the lodge)

(It's for the next day but, he
needs to prepare the day before)

I'm preparing the dongporou meat
for tomorrow.

– Ah, tomorrow's menu?
– Yes.

Or else, I need to stay up
the whole night.

(He cuts only the samgyupsal part)

(then slices it into rectangles)

(Put a colander
on the bottom of the pot)

(so that the meat won't stick
to the pot)

(Put the sliced meat
into the pot)

(then boil it)

(Stack up the meat nicely)

(Pour water in
until the meat is submerged)

(then close the lid
and boil on medium heat)

(13 minutes passed)

(Lower the heat)

(Move around the meat
to boil it evenly)

(36 minutes passed)

(He opens up the lid
and checks it)

(Then he leaves again)

(83 minutes passed)

(He takes out
the well–cooked meat)

(Take out the meat to cool
and store the stock)

(Pour sugar into the wok
then melt it)

(Add water and heat the pan)

(to make caramel)

(10 hours into cooking dongporou)

(That night...)

(He goes back to the kitchen
after the business)

(and checks on the dongporou)

(He rubs sugar caramel)

(on the skin of the dongporou)

Ah, just the skin?

Yes, on the skin.

The meat got smaller
after cooking.

(Dongporou skin's color
becomes a golden brown)

(And oil into the wok?)

If I fry it now,
it's going to be a big mess.

A big mess?

(He puts dongporou
into the heated oil)

(and closes the lid)

(Pop, pop)

(I'm scared)

(It boils up like a volcano)

(then explodes right away)

(Looks like it's alive)

It's alive, it's alive.

(Pop, pop)

(It's so lively)

(I'm scared)

(Flexible)

(It's a bit too bright)

Let's just buy dongporou and eat.

At my restaurant,
I run away after putting it in.

(First of all, I put the meat in)

(Tightens his jaw)

(Then, I run away fast)

(Put aside the cooked meat)

(Dongporou meat
after the difficult process)

(Cooked inside and out)

(It's moist on the inside
and crispy on the outside)

(The highest quality of texture)

(Spread chopped spring onions
in the pot)

(Slice well–cooked dongporou meat)

(then stack up carefully)

(We can see
that the meat is plump)

(Pour the stored stock in)

(until the meat is submerged)

(Add star anise and Vietnam chili)

(This is star anise)

(Some ginger too)

There is a place called Shaoxing.

(Spread Chinese soy sauce)

(Season with salt and sugar)

(Add oyster sauce too)

So, shall we just boil it
from now on?

We can lower the heat
after it comes to a rolling boil.

then
leave it on for the whole night.

Wow, this is one expensive dish.

Finally, the chef's specialty
is coming up.

I didn't know
it takes this much work.

Dongporou is just...

We can do this easier too but...

(But, it's not over
after it's simmered)

(Tasting after it's simmered)

(then season again)

(1 hour and 40 minutes later)

(He tastes it again)

(then seasons it again)

(The next morning)

(20 hours into cooking dongporou)

(He checks on the dongporou
right after he wakes up)

(First, remove oil
from the top of stock)

(Remove just the oil,
nothing else)

(Then, season again)

(21 hours into cooking dongporou)

(All the time,
he's been checking and tasting)

(this dongporou countless times)

(The result is...)

It's much more tender
than the dongporou in China.

There is a chewy texture
with dongporou from China.

But, mine has almost no texture.

It'll just melt in your mouth.

We could say
that it'll melt in your mouth.

With a little bit
of a spicy taste too.

It cuts the greasy taste
so, I think people will like it.

(Dongporou that has marinated
for the whole night)

(Put on well–cooked rice
with fried cabbage)

(One big spoonful)

(Dongporou rice)

(Preparation is finished,
today's selling spot is...)

(A place, surrounded
by the West Sea)

(You can't see the whole place
even from the sky)

(The place is gigantic)

(One of the top 4 international
beer festivals of the world)

(The final stage of business,
Qingdao Beer Festival)

(But, there aren't many people)

(in the daytime)

(This place becomes alive
in the evening)

(It's crowded here,
it's crowded there)

(Qingdao Beer Festival
/beer is famous in Qingdao)

(This festival started in 1991)

(Beer companies from
all over the world gather)

(You can taste
over 100 different beers)

(with lots of snacks
and entertainment)

(Over 1 million people visit
this beer festival every year)

(Today's On–Site Spot is located
at a very special place)

(Through the food street)

(that the beer festival
proudly represents)

(On–Site Spot
is at the food street's center)

(All these red roofs
are our rivals)

(All of them
have strong marketing power)

(We need to attract
these many people from here)

(On–Site Spot brings out
the secret weapon here)

(Will all these rival shops...)

(Will the menu be a success?)

Wow, it really is a festival.

Wow.

It's a big festival. Wow.
Look at that.

– Wow, it's huge.
– It's really big.

Ay, I'm getting nervous.

Oh, the rival shops...

Wow. Here,
they're selling fish cakes.

(Other rival shops
are already open)

Shish kebabs, seafood.
First, they're selling seafood.

Everything looks so delicious.
We're in trouble.

(Beep Beep)

(Meanwhile, rice cooker delivery
man walks while honking)

Ah, there.

It's right there.

– Wow, I'm getting excited.
– Looks good.

We won't be getting nervous.

Ni hao.

(People walk by
showing interests)

The most important thing
is the price.

First of all, dongporou.

– 25 yuan?
– 25 yuan?

No, no.

Rice menu
shouldn't go up to 22 yuan.

Let's go with 20, 20.

(He wants to serve more people
than earning more profit)

Let's go with 20
for both of the dishes.

(Agreed)

20, 20 is selected.

(Dongporou for 20 yuan,
ganpengji for 20 yuan)

It's a beer festival so...

We should say welcome
in Chinese,

Japanese, French, and English.

(Shall we say hello
in Chinese first?)

(Then,
Chinese customers will come)

Can you make it to go?

Yes, which menu?

1 dongporou rice, please.

– 1 dongporou rice.
– Okay.

(I'll open up the rice cooker
like a man)

(and scoop the rice powerfully)

(The best pupil will open up
the lid to the dongporou pot)

(Warmed–up dongporou appears)

I can't pick this up.

Here is the flat tool.

(Remove oil from the top
of stock with using a ladle)

(and throw it away)

(Scoop one big ladle
of clear stock from inside)

(Season the well–cooked rice)

(And using a paddle
and chopsticks)

(Pick up
well–cooked dongporou meat)

(One piece on the rice)

(One more piece carefully)

(Be gentle,
so that it doesn't fall apart)

(Ah)

(Fix it up quickly)

(Put it on top of the rice
carefully/Bouncy)

Like this, hold on.

(Yeon–bok lights a fire
under the wok)

(Put cabbage into the wok)

(Add green and red bell peppers)

(Lastly, season
with chicken stock)

(Put it on the rice
with dongporou)

(Crunchy cabbage)

(with soft and tender dongporou)

(The 1st menu at the beer festival
dongporou rice)

Toponggi.

(She must be talking
about tteokbokki)

Saranghapnida, right?

Gamsahapnida.

Hana.

Hana, hana.

Na, na, what na?

Uh, il.

– Uh?
– Il.

Yi is two in Korean.

Is it one or two?

(It's confusing because it's 1
in Chinese)

I heard that yi is 2 in Korean.

I normally say hana, dul,
set, net, da–sut like this.

Gamsahapnida, right?

(1 dongporou rice)

Oh, thank you.

(Ah, I missed it)

(It's too bad that she forgot to
say thank you in Korean)

(Another customer comes by)

Dongporou rice and ganpengji.

Can you try?

They have 2 dishes.

Shall we try?

– One each?
– One each.

(1 dongporou rice, 1 ganpengji)

(She spots someone)

(It's common to meet a colleague
at a restaurant)

Come and try this.

Is it Korean food?

Yes, they're Koreans.

Koreans sell food here.

Have a seat, try it.

Sit, we ordered 2 anyway.
I'm not eating.

Cafeteria's menu is quite good,
aren't you going?

I'll go after eating this.

I'll eat again after eating this.

(She's an educated person)

They're the 1st customers
who ordered ganpengji.

(The 2nd menu
/Shall we make ganpengji?)

(Chicken is in the ingredient box)

(Which part
of the chicken is this?)

(Split the center of
a raw chicken's leg in half)

This bone.

(Separate the skin and bone
through the leg bone's grain)

(Leave only the flesh
from the leg)

(Slice them into bite–size)

(The main ingredient of ganpengji,
the chicken is ready to cook)

First of all, when deep–frying it...

(Put lots of prepared chicken in)

(Stir starch that has sunk)

(The ratio, 7 sweet potatoes,
to 2 potatoes, to 1 corn)

(When it's mixed enough...)

– Kyung–hwan, like this.
– Okay.

(Knead with prepared chicken)

Dip in it lightly, like this.

(Heat oil to 180 degrees
and fry one piece at a time)

(Put in one by one to avoid
them sticking together)

(Deep–fry again
at the same temperature)

(Remove from oil to cool)

We should do this first
when the order comes in.

(Asparagus to add some crunch)

(and chili to give a spicy taste)

They might prefer
the less spicy flavor.

(Red and green bell peppers
to add color and texture)

– Everything at once?
– Yes.

(Put spring onions and garlic
at once)

Like this with a ladle.

Then, put vegetables in
when the wok is heated.

It smells better like this.

Okay.

(Stir–fry vegetables in the wok)

One spoon of this.

(This ganpeng sauce
that we're going to add now...)

(Measure the exact amount
of vinegar)

(Add vinegar into the water
with sugar and salt)

(Add enough cooking wine
and soy sauce)

(Lastly, add oyster sauce
to give extra flavor)

(Bring it to a simmer and then
cool it down to finish)

(Stir–fry vegetables
with ganpeng sauce)

Add the deep–fried chicken
into the wok)

(Season with pepper)

(Lastly,
one more spoon of special sauce)

(into the wok and stir–fry,
2 spoons in total)

(Place ganpengji on the plate)

(Then put the vegetables on top)

(The harmony of sweet
and spicy on fried chicken)

(The 2nd dish
at the beer festival, ganpengji)

(Order, ganpengji
and dongporou rice)

What kind of dish is this?

– Ganpengji.
– Ganpengji.

– Enjoy.
– One more chopstick, please.

Sit down and eat.

You guys eat, I'm full.

I think you'll like this,
it's like sweet and sour pork.

This is so fattening.

You said you were on a diet.

She brought me here.

Try one.

Just one.

Laye asked me to go eat
together later.

Where?

Hilton hotel.

(He's going to Hilton hotel later)

(so I'll eat first
without feeling sorry for him)

Is it good?

It's good. Try it.

– Try one.
– No, I don't want it.

I just took my diet pill.

Just eat.

I'll eat like 30 minutes later.

It'll get cold.

It's fine.

(Meanwhile, the kitchen
is preparing dongporou rice)

(One piece of dongporou
next to fried cabbage)

(Two pieces)

(Three pieces on top)

(Lastly,
baste it with the stock)

Okay.

(Thumbs up)

(Dongporou rice is on its way
to be served)

– Thank you.
– Enjoy.

Wow, I think
the rice will be good here.

How is it?

Is it good?
I want to order it if it's good.

It's good, it's good.

It looks good.

It's good.

(I'm curious, other customers
come to hear the review)

Shall we order one too?

(The answer was already given)

We'll have
one more dongporou rice.

1 dongporou rice.

(1 ganpengji to go,
1 dongporou rice)

(Funny thing is...)

(She hasn't tasted
the dongporou rice yet)

(She tries it
after her recommendation)

Try it.

I'm not eating it.

It's good. Try it.

(Mouth–watering)

(She tries to pick up the meat)

(It's tender like boiled radish)

(She smacks her lips)

(then tries it)

(Takes a bite
of cabbage with rice too)

(She starts to hold
the plate itself and eat)

It's good. Try it.

Is this the diet
that you were talking about?

She's not on a diet.

She said she'd start
after the beer festival finishes.

(Hehe)

(There are 2 more dongporou rice
orders to serve)

(Kang–woo holds the wok?)

Will I be able to hold the wok
in front of a fire?

It's my wish.

I want to learn
how to make mapa tofu.

I should learn the recipe.

What's the ratio
of hwangdujang and chunjang?

(He always has a lot of questions)

(The best pupil,
Kang–woo is eager to learn)

Is it 3 to 1 of mayonnaise
and whipped cream?

Yes, yes.

And then vinegar and sugar.

I have never been taught

from seniors in a way like,

you should do this and that.

They never allowed me
to touch their wok or knives.

When I was curious
about how it tasted,

I touched the plate like this.

Do you know how hot that is?

(The days that he could
only taste the dish by hiding)

(That boy became the master of
Chinese food now)

You should never lift the wok.

(Yeon–bok liked the best pupil's
enthusiasm to learn)

Just think you're doing this
at a slow pace.

(Kang–woo is eager to learn
anything)

You have to keep try.

Yes, slowly.

(He wants to give Kang–woo
a chance to learn more)

I really wanted to try.

(Today is the day Kang–woo's
dream comes true)

Oh, what a good day.

Kang–woo holds the wok
and I scoop the meat here.

(Wok Kang–woo
moves the wok eagerly)

Well, let's start to sell.

(Dongporou vegetables
from Kang–woo's first wok)

(It's Yeon–bok's turn
to scoop the meat)

(Put on the plump dongporou meat)

(Add the stock
to give a sweet and salty taste)

Rice is here.

(This is On–Site Spot's
dongporou rice)

(Customers who ordered after
seeing the other table earlier)

Thank you.

(It's very hot)

(Two people are busy
eating the dongporou rice)

(Try ganpengji too)

– Thank you.
– Thank you.

(They're too busy
eating the dongporou rice)

(Not interested in ganpengji
at all)

(Finally,
he tries a bite of chicken)

It smells good.

(He takes a bite too)

– It's a steal.
– Yes.

It's good. Try it.

Is it good? Thank you.

Thank you. Thank you.

(The On–Site Spot's staff is happy
when people enjoy the food)

It can't, not be delicious.

Where's Lao–hwang?

He went to buy drinks.

How far did he go?

– Do you have a beer?
– No.

(It's sad)

I'll go buy some beer.

(So, he went to buy drinks...)

It's almost finished.

(He didn't come back)

(until one dongporou rice
was almost finished)

I need a beer now.

(He shows up
at the perfect timing)

I had to go far to get drinks.

(Carefully)

– How's the food?
– It's good.

I like ganpengji, this one.

Take a seat and eat.

It's really good.

(He tries ganpengji
that his friends recommend)

Mm, it's good.

I think it's better
than Korean fried chicken.

(Takes another bite)

It's greasy if you eat too much.

(Then, I'll drink this)

Yes, that's why we need some beer.

Yes.

(This man is watching them
quietly)

It's amazing with some beer.

Ah, they're drinking beer.

– Yes, I know.
– It's amazing with some beer.

Ni hao.

(Forget the beer
I want more customers)

(The sun is going down and
people are coming to the festival)

(30 minutes have passed
since opening)

Hi, try this.

(This table gets crowded
by colleagues)

What are you doing here?

(Here's another colleague
at this table)

Jang–jwi, try this.

Try it.

Sit down and eat, it's good.

(Jang–jwi tries it because
of his colleagues' clamor)

I ate a lot of dongporou rice
so, I won't give this to you.

(He takes a bite of ganpengji)

Shall we order one for you?

Hm?

Shall I order one dongporou rice?

Did you have lunch?

Not yet.

I can go to the cafeteria later
and eat.

Try it, it's not greasy.

– I'll go order it.
– No, no, no, no.

My treat.

One more dongporou rice, please.

(She orders one for her colleague
who hasn't eaten lunch)

I had it

and it's not greasy at all.

We should try Korean food.

– Is it from Korea?
– Yes, it's Korean food.

They're Koreans.

The rice is really good, probably.

Yes, the rice is really good.

(Put dongporou meat
on well–cooked rice)

– Ni hao.
– Ni hao.

Rice, rice is here.

(Dongporou on delicious rice
is here)

(He tries the cabbage first)

We should go to a buffet later.

You're having lunch
with pretty ladies.

You'll be eating with men there.

It's my first time
eating outdoors.

(Jang–jwi is having lunch
at On–Site Spot)

(instead of the cafeteria today
with colleagues' help)

– Is it good?
– Yes, it's delicious.

He really likes it.

He really likes it.

There're a lot of people now,
actually.

(It's 6:20 PM)

(Customers are attracted
by the smell and come by)

– Ni hao.
– Ni hao.

(Staring)

(She looks at the food carefully)

How should I order?

I don't know,
let's have one ganpengji.

1 ganpengji, please.

1 ganpengji.

(1 ganpengji)

(In charge of the wok, Kang–woo,
in charge of frying, Kyung–hwan)

(And in charge of managing...)

(The ruler of the kitchen,
Yeon–bok)

One ganpengji, right?

1 more ganpengji.

(1 extra order for ganpengji)

(He grabs the vegetables
as soon as the order comes in)

(He puts in the vegetables
that Yeon–bok grabbed earlier)

(and cook 2 portions at once)

(Sauce is okay)

(He checks
on the deep–fry section now)

No.

Like this.

(Deep–fry again
with 1 more portion, peeking)

How about the sauce?

– Is it for one?
– It's for 2, 2.

(Stir–fry one more time
in the wok)

2 more scoops with the ladle.

(The ruler of the kitchen,
Yeon–bok finishes the dish)

(Place them onto the plates
evenly)

(and serve)

(Yeon–bok, ruler of the kitchen,
works hard at every On–Site Spot)

Wow.

(Mom's friend, mom, a son)

What was this? Gan, gan.

Ganpengji.

Let's try some Korean food.

(She takes a bite right away)

Mm.

It's nice, right?

(Let me chew first)

Ganpengji.

Is it good? Is it good?

Yes, yes.

Let me try one.

– Mm.
– It's good, right?

Mm.

(One more bite)

(A wave of reactions)

I've been to Korea several times

but, I have never tried
fried chicken, this delicious

It's really good.

It's better than KFC.

(One piece of chicken dropped)

Don't eat that.

I'll repeat, don't eat that.

Let's eat neatly.

Poke it with chopsticks.

(I can't)

Do you think it's dirty?
I don't care.

(Nom nom)

(Shocked)

Um, Um...

(Mother, try some)

Yo.

It's a natural thing, right?

He's my son.

Mother,
how about we make this at home?

– Which one?
– This one.

He's eating ganpengji well.

Ah, they cleaned the plate.

(Customers finish their plates
cleanly)

It's dinner time, dinner time.

Ni hao.

Ahaha, I'm sorry.

They were leaving so...

(Yeon–bok gets obsessed with this
at On–Site Spot)

Uh, Michelin Guide is here.

(Peeking)

I'll take a look first.

Menu board is right here.

(The man with the chef clothes.
Is he a Michelin Inspector?)

I think that man in chef clothes
is from the Michelin Guide.

(He stood still for a while)

Can you all speak Chinese?

Others can't speak well
but, I can.

(He asks about
their Chinese language level)

(then leaves)

(He's not from the
Michelin Guide then)

(Followed by
another male customer)

Korean–style ganpengji, it's good.

I'll have one, please.

1 ganpengji.

(1 ganpengji)

– Okay.
– Thank you.

(He watches the truck closely)

Isn't he the one?
The master of martial arts?

He came alone
and ordered 1 ganpengji.

(Is he the one?)

(Serves ganpengji to
a possible Michelin Inspector )

Enjoy.

(Is he really
the Michelin Inspector?

– Ni hao.
– Ni hao.

I like this one.

(Two people come, holding hands)

They're the masters
of martial arts.

I can tell right away.

(They lost interest in him now)

They seem to be from the
Michelin Guide, Michelin Guide.

Ah, do you think
they're from the Michelin Guide?

(Nodding)

An old lady
who has 10 billion dollars.

10 billion dollars.

How do I make an order?
What do you have?

We have Korean–style ganpengji
and dongporou rice.

(Are they really
the Michelin Inspectors?)

I'm Chun Shu–ing.

I've been working since 1961,

so it's been 57 years now.

(Today's Michelin Inspector,
Chun Shu–ing, 75–year–old)

(The master of wheat noodles
with 57 years of experience)

(The master cook of Shandong,
the prize winner of cooking arts)

(The member of Qingdao's
expert chef committee)

(The inventor of Shandong
dumplings, wizjungpou)

(Even in desserts too)

(Renowned for her style that fuses
Chinese and Western styles)

(She also works hard
on teaching her students)

(Last week's Michelin Inspector,
Dai Yong–rang, 76–year–old)

(She's only 1 year younger
than him)

(1–year younger,
the 2nd oldest Michelin Guide)

One each, please.

(Michelin Inspector's order,
1 ganpengji, 1 dongporou rice)

No, no. I'll pay.

No, no.

(He's eager to pay for the food)

(Michelin Inspector's pupil, 26
years of experience, Jang Si–bou)

She's an expert, right?

One each.

(Deep–fry the chicken again)

(Mix well)

(Ganpengji is prepared first)

Ganpengji is here first.

(It's dongporou's turn now)

(One scoop of stock too)

(Dongporou rice is ready too)

(Yeon–bok serves by himself)

– It's dongporou rice.
– Thank you.

Are you Korean?

My parents are from Shandong.

My mother
is from Mopyung in Shandong

and my father is from Laiyang.

Ah,
you're from the East side then.

Yes, I was born in Korea though.

Our chef is from Shandong too.

Just on paper.

Yeah, I have never been
to Shandong before.

(Haha)

(Yeon–bok's hometown is Wangsimni)

(He's Korean
who was born in Wangsimni)

In 1959, Wangsimni.

(Shall we try from ganpengji
that Yeon–bok made?)

(She checks on the visual first)

(Michelin Inspector's evaluation
is...)

Mm.

Mm.

(Nodding)

It's not bad, right?

It's good.

Yes, it's good.

It's like sweet and sour pork,
right?

Yes, it is.

But, to compare this with
sweet and sour pork from China...

This dish has no broth in it.

Yes, there is no broth.

(Two chefs start to talk
about both dishes)

And this ganpengji
is not that sweet.

We make
sweet and sour pork sticky.

It's a fusion sweet and sour pork.

It's not a fusion dish.

I would say it's Korean food.

But, with Chinese–style
sweet and sour pork's taste in it.

That's how we should describe it.

I'm talking about the taste
and the process.

I think this one has
an oil flavor to it.

Uh?

Koreans consider seasoning
very important.

They consider the sauce
to be very important.

(They start tasting
the dongporou now)

There is rice in it.

(A spoon of rice separately)

(And a bite of meat)

(Her pupil tastes the meat too)

Mm.

(Suddenly, they start to laugh)

– Isn't this good?
– It is.

How is this so delicious?

Dongporou rice is good
and ganpengji is good too.

Yes, it has lots of fat
but, it's not greasy.

Hm...?

The chili in ganpengji.

It tastes like chili in kimchi,
right?

Yes, it is.

I learned
how to make kimchi from Korea

and I tried it a couple of times,
it was delicious.

I'll make you some
so, you can try it.

Are you saying
that you can make kimchi?

Then, teach me too.

I have some chili that I grew,
you can use that.

No, no, no.

They have different chili powder
to make kimchi.

Do they?

We need to use
very fine chili powder.

From the perspective
of business risk,

Korean–style Chinese food
has potential in China.

It's healthy, the way
of making flavors is very healthy.

We should change too.

Yes.

(There is another person
who said the same thing)

It's more of a cleaner taste
than its original version.

We use less oil.

And that is going well
in China now.

Chinese people
are starting to steer away

from greasy and oily food.

And think about
what's healthy too.

(Yeon–bok and the Michelin
Inspector have the same idea)

(Michelin Inspector's evaluation
is...)

The taste, look,
and nutritional value...

It's all good.

Now, we want to eat food that is

not only filling, but healthy.

Ganpengji was sweet enough
and delicious.

Dongporou meat
was cooked tender.

and it's perfect
for people in Qingdao.

(How many stars?)

3, I'll give 3 stars.

Both of us agreed to give 3 stars,
right?

(We've earned 3 stars)

(The place is getting crowded)

Ni hao.

(1 ganpengji, 1 dongporou rice)

(1 ganpengji, 1 dongporou rice,
1 water)

How long will it take?

It won't take long.

We're getting busy.

(The sound of deep–frying
calls people)

(Meanwhile, Kang–woo stir–fries
vegetables speedily)

(Fried chicken goes in)

(Mix Mix)

(Place them on a plate carefully
then it's done)

I set the plates in the back,
how about the dongporou rice?

(Dongporou rice: Yeon–bok)

(Put on the meat)

(Stir–fry cabbage)

(Place the plump and tender pork)

(on well–cooked rice carefully)

(Add one scoop of stock)

(Yeon–bok serves the food
by himself)

Uh? Where's daddy?

He went to get a beer.

He's here.

(He walks very confidently)

(Squid stick from the front shop,
beer from the next shop)

Take a photo of me.

(Pose)

One more.

(Pose 2)

(Ganpengji arrives first)

Enjoy.

(The daughter tastes ganpengji)

Mm, it's good.

Mm, it's really good.

– Is it good?
– It's delicious.

(Mm)

See, it's the best.
It's tasty and cheap.

Gan, what was this?

It's ganpengji, ganpengji.

(Ganpengji)

(Qingdao Beer Festival, one of the
4 major worldwide beer festivals)

(Different people visit here
every year)

(You can meet people
from all over the world)

(and become friends with anyone)

(Everyone can enjoy it)

(Let's have fun)

(3 guys walk by On–Site Spot)

They have pork and chicken.

Here.

(Kyung–hwan finds
foreign customers)

(Peeking)

Welcome to Korean food.

Yes, it's very delicious.

(An ex–manager's nonsense
sales promotion)

Chinese–style Korean food.

It's very good.

I'll have one of each, please.

(Others start to order separately)

Two of each, please.

3 dongporou rice

and 3 ganpengji.

(Today's largest order)

We're getting busy.

Okay.

(They pay separately)

(I'll pay separately too)

You owe me 20 yuan.

Okay.

(A friendship complete,
going Dutch)

Do they sell drinks here too?

Excuse me.

– A beer.
– Do you have a beer?

No.

They don't have beer.

(No beer at the beer festival/Sad)

(Yes, fried chicken is perfect
with a beer. I'm sorry)

3 dongporou rice, right?

(He opens up the rice cooker
speedily)

(and scoops carefully)

We need to serve
1, 2, 3, 4 dongporou rice.

– 4?
– Yes.

(Another order
for dongporou comes in)

(4 bowls of rice
are prepared in a line)

(Kang–woo
puts on stir–fried cabbage)

4, we'll serve 4 dongporou rice.

(Put thick dongporou meats
on the rice)

(Add the thick stock
then it's perfect)

(Here are 3 dongporou rice)

(He splits the chopsticks
skillfully)

Here we go, boys.

Straight for the meat.

[tvN Asia ver.] 4 Wheeled Restaurant: China E08
Ripped & Synced by ordinaryguy92

Oh.

How's the meat?

(Speechless)

(Action speaks louder than words)

Ah, it's good.

I'm going to put it out there.

The best food I've had in China

is Korean.

(He looks around slowly)

Maybe he is the best
Chinese chef in Korea.

(The best Chinese chef in Korea,
training junior scholars)

You can keep flipping it over.

(He in on another level)

(Ganpengji is ready to serve)

Ganpengji.

What's this? Soy sauce?

(While the other friends approach
the food with the sauce)

(A big mouthful)

Oh.

Yeah.

Wow.

Mm.

Oh.

Mmm.

Ah.

(Seems like he lost
his ability to speak)

(Nodding)

It's really greasy
to eat both though.

But, so good though.

I can't stop eating the chicken.

I see a lot of garlic.
A lot of garlic in that.

(Dancing)

(You're funny)

It's good.

That dish is brilliant.

Lovely bit of rice,
if there was ale.

It's delicious,
it's very delicious.

(While the foreign customers
enjoy the meal)

(There is a laser light show)

(Thumping music)

(The beer festival
is in full swing)

(People started gathering)

(for the performances)

(He's been spinning from earlier)

(The place is packed with people)

It's getting crowded
as the Sun goes down.

They'll come for food
after drinking some beer, right?

(Hip Hop)

(A customer comes by
with a snack in hands)

Ni hao.

Ni hao.

(He points the menu board
silently)

Ganpengji.

Two, please.

To go.

(2 ganpengji to go!)

(He finishes his order like a man)

5 in total.

(Eats cucumber)

Oh, that man's charisma.

(Eating)

(He's a hungry customer
who is eating a cucumber)

(He walks up to the person
who'll give him the food)

(He holds his hands together,
/Patiently)

(He saves a little piece
of cucumber)

(And waits for ganpengji)

Two more ganpengji... No.

(Ganpengji comes out)

To which table?

(It's me, I ordered 2)

(But, it goes to another table
because they ordered first)

(Another ganpengji
goes to another table)

(I can't stop looking at it./Sad)

(Yeon–bok spots
the hungry customer)

He's still waiting over here.

I think we should deep–fry
more chicken.

(Decides to make ganpengji
with freshly deep–fried chicken)

(Let's make deep–fried chicken
that is better than a cucumber)

(When it's golden)

(Put a lot of fried chicken
into the sauce)

(Shake it, shake it)

Okay, it's done.

(Ganpengji with freshly
deep–fried chicken is made)

(2 plates of packed ganpengji)

Shall we give this to him first?

(Delivers to the man
who waited for a long time)

Thank you.

I'll take some more chopsticks.

I'm with a lot of people.

(Unlimited refill of chopsticks
is complimentary)

(Let's go eat
freshly made ganpengji)

Wow, I can't feel my arms.

(Haha, respect)

Isn't your wrist in pain?

– It'll get worse tomorrow.
– I think so.

(It's fine for now)

I don't think I'll be able to move
my left arm tomorrow.

– You know what I'm talking about?
– Yes.

The muscles
that you haven't used in a while.

The under part of arms
gets tired very easily.

It feels
like I really got a job, a job.

A job in Mongnan.

I'm still happy
that it's going well.

I'm happy when
the ingredients disappear.

Get me a plate.

Yes, sir.

(Back to staff–mode again)

(On–Site Spot is still busy)

Ni hao.

To go.

(Next customer comes right away)

1 dongporou rice, please.

(After
taking two consecutive orders)

1 dongporou rice.

(Another order comes right away)

(Orders keep coming in)

(Records every order
in the notepad)

(Figures out the total amount
with the notepad)

You need to do 2 dongporou rice
and 3 ganpengji.

The first thing
is 1 ganpengji to go.

(When the food comes out
from the kitchen)

(Deliver to customers in order)

(1 ganpengji to go)

(1 dongporou rice)

(1 ganpengji to go)

Can I have a bag?

(Lastly,
check if everything is served)

It's done for now.

She's doing well.

Even when we're busy.

(Earns Yeon–bok's compliment)

(She shakes her head
but, can't hide the smile)

(Dad and overzealous brothers)

I was ready to see her freak out.

I got freaked out earlier.

– Did you?
– I did and I moved on.

(Eun–su worked hard to handle
many orders that kept coming in)

I'm sweating.

Ah, what do I do?

(Sometimes, she couldn't hide
her inner monologue)

(But, she arranged
the orders calmly again)

Eun–su, you're better.

(Proud/Shy)

It's really hard.

Nothing in life is easy.

(Cheer up)

(It's 7:40 PM)

An hour has passed by so fast.

It went by so fast.

But,
it's really nice when it's busy.

– I know.
– It's going really fast.

(Chicken preparation
does not stop)

(The business is going well
and the staff is happy)

I'll have 5 to go.

To go?

5 dongporou rice to go.

(Suddenly,
5 dongporou rice order comes in)

5 to go?

To go.

(Yeon–bok comes in
for the large order)

Then,
how many dongporou rice in total?

7 dongporou rice in total.

Ganpengji...

3, 3 ganpengji in total.

(Manager Seo informs
the order status to the kitchen)

(Okay)

(Set the plates)

(Scoop rice one by one)

(In a good shape)

(7 dongporou rice bowls
are prepared)

(And set 3 ganpengji plates too)

(Setting up for the current order
is finished)

I'll take over this time.

(This time, the ruler
of the kitchen holds the wok)

For dongporou, right?

(Grab lots of vegetables
for dongporou rice)

(Put it into the wok)

(Lots of cabbage)

(Stacked up)

(He starts to make a large portion
of dongporou rice)

(Stir–fry lightly)

(Season with chicken stock)

(Watching)

First of all, we need to give him
5 dongporou rice to go.

(My dongporou rice)

(Place them on the rice gently)

(7 portions of vegetables are made
at lightning speed)

– 1 ganpengji, right?
– 1, 1.

(Take out 1 dongporou meat
from the pot)

(2)

(3)

(One scoop of dongporou stock)

To go, 5 dongporou rice.

(Kyung–hwan packs them)

I'll pour the stock on it.

(Kang–woo is a chef's assistant)

(Pour one ladle full of dongporou
stock to each bowl)

(When the chef puts the meat
on a plate)

(Kang–woo takes it
and pours the stock on)

(Toss it to the back)

(Kyung–hwan takes it
and packs them)

(Dongporou rice is prepared
smoothly with Yeon–bok's coaching)

(He's helping to pack now)

Give me that tray, tray.

(Yeon–bok puts the plates
on a tray for him)

(5 dongporou rice to go
is completed)

Hold on, the chopsticks.

I'll come back later
to return the tray.

Okay, thank you.

(5 dongporou rice to go)

Thank you.

(We've got the tray back too)

It was a revenge round.

We are screwed.

Let's try again some other time.

(The business is not over yet)

(Chop different seafood
and vegetables)

(Stir–fry with chili powder)

(Ah, this is...)

(The spicy soup
that will warm you up)

(Ja, jjambbong?)

(Why is there rice?)

(On–Site Spot's revenge match)

(The return of jjambbong
and mianbao xia)

(The 1st competitor
of the revenge match)

I failed today.

(Jjambbongbap,
failed at the 2nd episode)

(Feature: it's with rice,
not noodles this time)

(The 2nd competitor is...)

I put more effort into it
than the last time.

(Mianbao xia:
failed on the 5th episode)

(Feature:
Chef Yeon–bok honed his sword)

(We have a wok
and a fire this time)

(Jajang tteokbokki,
slump on the 7th episode)

(Feature: upgraded
from electronic pan to the wok)

(Once more, at the beer festival)

(The revenge match
of the three dishes)

2 jajang and 2 jjambbong now...

(We've put everything
on this match)

(Will the revenge match be
a success?/Yeon–bok is ready)