The Chinese general grew bored abroad. In Beijing, he feels at home

The gift purification gift was the vigil invitation that prompted Nathan Hukesang Chang to leave his job.

Seven years after a Canadian telecommunications company, where he worked in entering data and managing project, the employer with his Mahdi around the clock to celebrate the teacher. The gesture made him realize that it was time to return home to China.

“I felt as if I was a dead person,” Business Insider told Business Insider, adding that he had not found any challenges in the workplace.

Zhang moved from China to Edmonton, Canada, with his wife at the time in 1999. Their plan was to build a new life. But on that day, sitting in his office, he realized that this was not the place where he wanted to be.

He wanted to build a new life in China – not in his hometown, but in Beijing, a city full of authors and artists who inspired him since he was a child.

When he returned home from working on that day, he spoke to his wife, and agreed to this step. They arrived in the capital of China with their two children – then 3 and 5 – three months after he was delivered in his resignation.

His wife continued to complete his doctorate, and his children attended a local primary school in Beijing. In 2013, the couple decided to secede. She returned to Canada with children the following year.

The job axis

In Beijing, Zhang finally felt at home. During the next few years, he formed strong social links that helped him discover and build a new professional path.

During the first few years, Zhang worked on a television station and in social projects throughout the city.

In 2015, Zhang jumped and opened a restaurant.

The original white tiger village, a barbecue restaurant, was 40 square meters and had an open kitchen, three small tables and one long bar.

Zhang kept the initial costs low, about 200,000 yuan, by exchanging services and relying on friends he met over the years.

He was helped by a graphic designer who knows him on the logo and lists. Another friend is designed by the restaurant’s interiors.

The restaurant was closed in 2017 due to construction restrictions, but Zhang continued to open a second repetition of the white village of Al -Nimr in 2021.

It was more elegant and located in a global region in East Beijing.

Chinese flavors with a western atmosphere

The time Zhang spent in Canada affected his restaurants.

“White Tiger Village was the first restaurant in Beijing to serve Chinese food in a Western way,” Viona Wu, a sales of lifestyle in Beijing, told Bi. Wu said: “The food style has been popular, and tied small dishes with wine,” Wu said.

The space was a creative center, hosting events such as film shows, art conversations and musical performances. Zhang’s vision was to serve as a platform for technical exploration.

When BI visited the restaurant on Friday evening, he was busy. The couples were on appointments and small groups of 30 months wearing modern clothes on the wooden tables.

Folk dishes included two fluctuations on the classics of Yunnan. The first was fried tofu the mashed with a local herb, formed in balls, then fried. The other was Rushan, cow’s milk rose to thin sheets, stuffed and rolled in cigar, then fried.

Zhang attributes its popularity to the affordable price, between 42 and 78 yuan.

However, Zhang felt like others in restaurants, with economic shrinkage winds in China.

He said that less people were asking for alcohol, that is, the profits of the restaurant dependent on it. Zhang said the latest village of Nimr White cost 2 million yuan to launch it, all of which was funded by an investor. He said that the restaurant has not yet recovered the initial investment.

In Beijing, he has a purpose

In the winter of 2022, Zhang opened a second restaurant. It is called between the separation periods, and it is located in a small alley near the shopping area in Beijing in Sanlitun.

Among the separation periods is an informal dining spot more than the white tiger village, the type in which you can go out to get some comfortable foods, such as a bowl of pasta, or for some skewers and a cup of wine.

In March, when Bi Zhang met in the period between them, he was wearing a flower button to the bottom, intelligently cut blue blue coat with a white zinc, and a white Paris obstacle. He said that since the employee took a vacation that day, he was waiting for tables.

While the coffee and the guests served vessels of rice pasta covered with chicken, mushrooms and pea buds, the tattoo was on his hands – the names of his children – clear.

Zhang said that despite the amount of responsibility that comes with the ongoing restaurants, he now has the opportunity to be creative. “When I was working in an office, I felt useless,” he said.

“In Beijing, I feel useful.”