"Most of the early restaurateurs from Taiwan were not in fact professionals in the field. They just took potshots, trying to make it big from small investments," notes Tainan Tan-Tsu-Mien general manager Chou Wei-pao, who has been closely following the development of the PRC's food industry for more than a decade now.
「早期進入大陸的台灣餐飲大多是外行人，因誤打誤撞而小兵立大功的，」關注大陸餐飲市場已經有十年的台南擔仔麵海鮮餐廳總經理周文保指出。