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上海的饭店难开,这是沪上餐饮界的共识。要不,上海两万八千家餐馆,怎会两万家亏本,四千家持平,只有四千家赚钱呢? 话又说回来,明知山有虎,自有偏向虎山行的人。有沪上“蟹王”之称的张志强就是这样一个人。1979年,张志强从上海到香港,在香港著名的大上海饭店工作。当时,大上海饭店是全港大闸蟹销量最多的饭店之一,老板亦是香港大闸蟹经销商之一。由于张志强工作
Shanghai’s restaurant is difficult to open, which is the consensus of the catering industry in Shanghai. Otherwise, if there are 28,000 restaurants in Shanghai, how can there be a loss of 20,000 homes, 4,000 homes will be flat and only 4,000 will make money? Shanghai has “Crab King,” said Zhang Zhiqiang is such a person. In 1979, Zhang Zhiqiang from Shanghai to Hong Kong, Hong Kong’s famous Grand Shanghai Hotel. At that time, Shanghai Grand Hotel is one of the largest sales of crabs in Hong Kong, the boss is also one of Hong Kong hairy crabs distributors. As Zhang Zhiqiang work