Hot-Pot-Wunderland!: Pipa Yuan|Das weltweit grösste Hot-Pot-Restaurant!

Hello, I´m already here. I´ll help you. Hectic in the biggest Chinese restaurant in the world. Six tons of food per day, mountains of pots and several hundred workers. We are in the Chinese mega metropolis Chongqing. In the biggest city in the world, there is also the biggest Chinese restaurant in the world. On an area of about 30 football fields, on a summit on the outskirts of the city, the record restaurant extends. It has more than 1,000 tables and space for almost 6,000 guests. A lot to do for the employees. One of them is the 24-year-old Liu Rui. It is 8.50 a.m., just before work. Hello, come this way. Today, we follow Rui step by step and experience one day with her in the biggest Chinese restaurant in the world. Before she gets to work, she meets her colleagues for an appeal. All permanent employees meet here and sign up for the service. We talk in the morning about the past day and get feedback. The hot weather from yesterday will also last in July and August. From now on, we have to pay attention to sunburns and a correct cooling. Be careful not to collapse. In China, morning appeals are quite normal. From hairdressers to real estate agents to delivery drivers. Everywhere, the day is discussed together before work and collectively motivated. Before Rui starts her work, we equip her with a step counter. We want to know how many steps she has to walk per day. Because the ways in the biggest Chinese restaurant in the world are long. Between the 6,000 seats, 8 toilets and 10 kitchens, there are up to 130 meters. Rui's first stop is one of the kitchens. Although she works as a waitress, at the beginning of the day, she goes to clean vegetables. The first guests come by for lunch. The big crowd is expected for dinner. Rui works here for the next two hours. In this kitchen, the employees prepare some of the restaurant's specialties in advance. We have a gap in the morning that we use so sensibly. The kitchen assistants cut the vegetables by hand. We are there to help them. By 11 o'clock, the dishes have to be prepared. 6,000 kilograms of food go to the table here on average per day from the kitchens. Of this alone, the salad weighs almost 300 kilos. But you don't work here by feeling. In the biggest Chinese restaurant in the world, it goes in order. There's a reason why every plate is weighed in advance. Every dish has a standard size. This one always has to weigh 65 grams. After Rui has finished her work in the kitchen, she goes to her area. Every waitress takes care of up to 20 tables in one area of the restaurant. With the colleagues, she communicates by walkie-talkie. We use our chance and take a look at the menu before the first guests arrive. What stands out is that there are more than 60 dishes that you can order here. Not only the way to the table resembles a labyrinth. Even the menu seems rather unclear to us. Basically, the dishes are about individual ingredients. In this restaurant, the so-called hot pot is offered. In every table, large cooking areas are left in the middle. Here, pots with hot soup are added later. The so-called fire pot can be best compared to the fondue. The concept is simple. In the middle, there is a large pot with hot soup. The electric stove integrated in the table ensures that everything is constantly boiling. The guests decide the ingredients themselves and put different types of meat, fish or vegetables in it. In the end, you end up with an average of about 20 euros per person. At 11.30 a.m., we meet the chef of the restaurant. Wang Xiaobo is 34 years old and takes care of one of a total of 10 kitchens. He works here with a team of more than 100 chefs. I started working here right after school. I started as an assistant and then simply fell in love with the work. I don't want to go anymore. The salary is good and I think the people here are great and extremely relaxed. It takes as long as the first guests are still on the way and have not arrived. For Ray, the hot phase begins now. We have to prepare the tables because there are a lot of reservations. For example, six tables have already been reserved in this area alone. One moment, please. I have to greet the first guests. Are you looking for a seat? I have reserved two tables. These two tables are it. Welcome. With air conditioning. 1006? Up here. The guests from 1006 are coming. Go up here. This handsome guy will take you there. Do you belong together? This way, please. Back in Wang Xiaobo's kitchen. This is where the first orders are placed. The plates prepared in the morning are now placed here according to the order with additional ingredients on kitchen tablets. Xiaobo ensures a smooth process, but also has to do it by hand again and again. This is how the food is served. When I'm too stressed, I almost collapse at work. Then comes the fear. I don't want the guests to wait too long. If it's even more stressful, I'm not the only one who prepares the plates here. I also have two or three other helpers to serve. After the plates have left Xiaobo's kitchen, these carriers take over the guests' table. They carry up to 20 kilograms. Also to the tables of Ray. It's really crowded here now. Service. Yes, hello. I'm already here. I'll help you. Instead of giving signs, the Chinese call for service in restaurants. Otherwise, you would have to wait a long time in China. It's just usually too loud and hectic for courtesy. Service. How can I help? I only chose one side dish. No problem. I'll send it back. I'll exchange it. It's too spicy for the kids. Then we'll exchange it for duck soup. Please wait. It takes a while. It's evening now. It's boiling on almost all tables. The fire pot, which is eaten here in Chongqing, is one of the spiciest in the country. This is where the so-called Mala Hot Pot was created. With spicy heat from Sichuan pepper and many chilies. Adjusted to Chongqing's harsh climate, the hot pot serves as a warming meal and as a consolation. What do the guests think of the record set in the largest Chinese restaurant in the world? I've never seen anything like this before. So many people eat the hot pot. It's huge. We're here for the first time. It's amazing. It's already 9 p.m. The first guests are done eating. So-called bang-bang carriers carry the used dishes to the kitchen. They carry up to 80 kilograms on their shoulders. Because of the many mountains and steps, this type of transport has been established here. Please be careful. And don't forget anything at the table. See you soon. The closing night is near. Many tables are empty. Ray's tension is slowly dropping. Now it's a little more relaxed. When I first brought the guests to the tables, I was afraid that there would be no more seats. Now that the seats are free, I'm no longer afraid of not finding a seat. Ray's shift lasts from 9 a.m. to 11 p.m. Between lunch and dinner, there is a break of four hours. Ray is on duty for six days a week. Time to look at the step counter. It's 26,310 steps at the end of the working day. That's about 16 kilometers. Ten kilometers more per day than an adult averages. Ready to go home, dip your feet in hot water, take a shower, lie down and finish the day. About 6,000 seats, 400 employees and six tons of food per day. The largest Chinese restaurant in the world is not only a record holder, but also a real eye-catcher.