漂浮的气泡，蒸腾的热气，翻滚的汤底，千言万语，尽在锅里。饱享美食之际，放松身心感受一场优雅的欢腾。
火锅作为码头文化的民间食物，它的来源要追溯到码头上拉船的纤夫，这些干粗重体力活的劳动人民，就着最平易近人的食材一锅烩，放上辣椒、花椒，席地而坐，谈天说地，这已经是火锅的真谛。而这时的火锅，似乎与优雅谈不上关系。
As folk food in dock culture, hotpot is with the originality dating back to boat trackers pulling boats on docks; these peopleliving by engaging in heavy manual labor braised the most common food materials in a pot, adding cayenne pepper and Chinese prickly ash to the pot; they sat onthe ground and talked of everything under the sun, and this is the essence of hot pot.
 
随着社会的变迁和经济发展，越来越多注重装饰和体验的餐饮空间出现。火锅店也一步步升级为能登大雅之堂的场所了，甚至逐渐成为城市里忙碌的人们在食物里寻找归属与温暖的一种消费选择。
With the social changes and economic development, thereare increasingly more dining places that pay attention to decoration and experience. Hotpot stores also gradually become places with elegance, and they even gradually become a consumption choice for busy urban people to find belongingness and warmth from food.
 
向来以服务为突出卖点的连锁火锅品牌海底捞，近年来也开始了品牌升级的节奏，希望能够吸引更多年轻一代食客的青睐，在竞争越发激烈的火锅市场突围而出。而店铺终端升级就是他们革新的一项重要手段，海底捞期望以时尚创新的室内设计，颠覆食客对传统川式火锅店的一贯传统印象，为人们带来全新的消费体验。
Chain hotpot brand Hidilao, which has been service-oriented,has also begun the rhythm of brand upgrading in recent years, wishing toattract more young generations of diners and profiting in the increasingly competitive hotpot market. And store upgrading is an important means of theirinnovation; Hidilao wishes to change diners' traditional impression oftraditional Sichuan style hotpot restaurants with interior design of fashion innovation and bring people brand new consumer experience.
 
本项目除了是为单家海底捞门店形象进行全面升级外，还会作为设计参考模板，运用到品牌后续扩张的一众分店中。因而如何在模块化设计和标准化经营的条框下，做出创新，是我们最主要的考量因素。
The project will adopt a design template to be applied toa number of branch stores of brand follow-up expansion of apart from comprehensively up grading the exterior of single Haidilao store. Therefore, itis our most important factor of consideration of how to innovate in the framework of replicable design and standardized operation.
 
文章来源：http://www.dinzd.com/works/gzins01.html