新發地市場疫情出現後,北京餐厅又空了

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方才曩昔的一周，北京向阳區最聞名的美食汇集地之一，好過街，也许命過其實不那末好。

好過街上玲琅满目標各色餐厅，才畴前几個月的疫情中缓過劲来，由于新發地汇集性疫情的瓜葛，再次堕入了寂静。

Over the past week, one of Beijing's most famous gourmet streets, Lucky Street, has seen its worst hours in 2020.

The novel coronavirus was found on salmon cutting boards at Xinfadi wholesale market last week球版分析,, and the city's restaurants have since been dealing with the most gloomy outlook.

海鮮食屋是街上一家主营日式海鮮摒挡的餐厅，主厨Nishiki-Sogai無奈地说，餐厅一周前還濟濟一堂，而如今最差的時辰，整晚只款待了一桌客人。

海鮮刺身一向是餐厅的招牌菜，但自從在新發地市場一块切割入口三文鱼的案板中檢测到了新冠病毒，門客们起頭對生肉敬而远之，请求必需将食品烧熟煮透，而餐厅只能将生食海鮮全手下架。

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除临時的窘境，Nishiki另有此外担忧。在曩昔，来店里的一半是中國客人，一半是日本客人，但如今几近只剩下日本客人了，今後中國客人會不會回来仍是個未知数。

Nishiki说，像如许的暗澹光景若是延续到7月份，餐厅能不克不及撑下去就很难说了。

"We went from a full house every night a week ago to just one table in an entire evening," Sogai Michiaki, head chef at Nishiki-Sogai Seafood Cuisine on Lucky Street, told CGTN.

He said the restaurant was dealt the harshest blow he has ever known, and he was in China when the city was bracing for the SARS outbreak 17 years ago.

The restaurant that once featured sashimi, a Japanese dish of thinly sliced raw fish, has removed all raw seafood from its menu, and customers now ask for dishes thoroughly cooked.

"Grilled fish, roasted fish, stir-fried fish," Sogai Michiaki said.

He also said he is worried that it would be hard to win back Chinese customers.

"Before, it was fifty-fifty for Chinese and Japanese guests," he s美容儀，aid. "Now, it's almost exclusively Japanese guests."

He said if the grim situation continues beyond July, the restaurant might not survive through.

受影响的不但仅是像海鮮食屋如许供给生食的餐厅。

北京市商務局近日向各大贸易企業公布告急通知，请求依照二级相應防控辦法请求抓好疫情防控事情，餐饮企業暂停举行婚宴和酒菜等群體性會餐勾當。而對主顾而言，出示北京康健宝、测體温、用餐間距一米等请求也已成為當前外出就餐的“標配”。

因為消费者们對付在當前情势下外出就餐是不是平安依然心存疑虑，很多其他類型的餐厅也遭到了打击。谋划德國菜的德南餐厅就是此中之一。

餐厅的老板孙涛担忧，疫情再次呈現後，消费者對外出就餐更难創建信念了。

红利是對将来的夸姣指望，而眼下更首要的是保存。

孙涛说，只要店還開着，付出就如流水一般停不下来：房錢，水電费，物料投入、員工薪水…作為老板，他不但愿店里任何人由于如今的情景而赋闲。

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為了保持谋划，餐厅已在好几家外賣平台注册了。孙涛但愿，如许或多或少可以或许补充店内客流削减带来的丧失。

他说，當局面临疫情反响十分敏捷，且采纳了有用的應答辦法，他但愿两個月後，一切又能規复如常。

Sun Tao, owner of the more established Bodensee Kitchen on the street, is also worried about when customers will come back.

"The second or third wave of infections could prove even more lethal for restaurants; it would be even harder for the customers to recover their confidence in dining out," he said.

In a bid to adapt to the sudden change in circumstances, Sun has registered on several takeout platforms, hoping that food delivery will be a safe way to reach more customers.

"Every day you open up, you are bleeding money: the rent, the electricity b痛風特效藥,ills, the salary of staff. We want to keep everyone on the payroll as long as we can," he told CGTN.

“The government has been quick and effective in its efforts to rein in the outbreak of the virus, we hope in two months or so, things will go back to where they were,” Sun said.