Country Style Cooking Asia that has a listing on the New York Stock Exchange. As of 2013 the chief financial officer is Adam Zhao. As of September 2014 there were 332 restaurants. As of 2015 it has elements of Sichuan cuisine and each restaurant has a total of 20 employees. The time to prepare a meal is usually 60 seconds from ordering. In 2014 James Roy, a China Market Research Group senior analyst, stated that CSC was "really strong in western China". Country Style Cooking Country Style Cooking Restaurant Chain Co., Ltd., doing business as Country Style Cooking or CSC (), is a
Ojingeo-jeot Ojingeo-jeot Ojingeo-jeot () or salted squid is a "jeotgal" (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular "banchan" (side dish) with high protein, vitamin and mineral contents. Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days. It is then drained, salted again, and let age for three more days up to a month. Well fermented squid is washed, julienned into thin strips, and seasoned with "gochutgaru" (chili powder), "mullyeot" (rice syrup), "aekjeot" (fish sauce), chopped scallions, minced garlic, ground ginger, sliced chili peppers, toasted sesame seeds,