When Huang Zhenbao and his colleagues are busy in cooking, the train conductor uses a video recorder to conduct routine inspection in the kitchen to verify the hygiene and safe operation. Such inspections shall be carried out every two hours because the food safety on trains needs more stringent supervision.

Among several breakfast choices, steamed bun is the easiest one to be made. It is semi-finished, so they just need to steam the bun in steam box for 20 minutes. The seemingly simple porridge takes the longest time and needs great effort. Due to the limited power supply on trains, there is a power-cut interval for several minutes each time. The porridge is easily burned and settles because of the temperature drop, so the cooks need to keep an eye on it and stir constantly to make it taste good, sometimes for more than 40 minutes.

After a busy period, the warm breakfast is put into dining car for sale. The porridge, boiled peanuts, marinated eggs, steamed buns and pickles will warm the passengers’ stomachs. Before that, the chefs already know how much food to be supplied. They will estimate the number of diners based on the passenger flow volume and then prepare the corresponding food materials.