As much as I love to eat Chinese food, I had never really been into the kitchen of a big restaurant. Small restaurants, sure, you can hardly not see the kitchen. I joke with my students (with a serious undertone), to not look back into the kitchen at a Chinese restaurant. Just enjoy the food and don’t worry about where it came from. Chinese kitchens may not be the model of sanitary practices.
Last year I was visiting with an old friend in Nanjing, and as usual he and his wife invited me out to eat. He is a 23rd generation Chinese Muslim and is very well connected with the Muslim community in Nanjing. He knows all the best Muslim restaurants and has a personal relationship with all the owners. On this occasion we ate at the excellent 奇芳阁 qífānggé restaurant at Fuzi Miao fūzi miào in the southern part of the city. This restaurant has a long history and offers excellent Muslim Chinese food. (More on Muslim food in China in another post).
Knowing my interest in Chinese food and culinary culture, my friend introduced me to the head manager of the restaurant as well as the head chef. They then gave me a tour of the kitchen and graciously allowed me to take photos. The lighting was not good, and I struggled to get good exposures, so the photos are not great. But I think they are interesting. I suppose the kitchen was not too different from any restaurant kitchen—busy, loud, and a bit chaotic at times with waiters and waitresses coming and going.