Theory Of Regional Characteristic Dining Environment Construction

With the development of economy the dining environment was becoming better andbetter in recent years. Various types of thematic restaurants came into our lives.Beside theprivate living environment, the office environment is the most activated space in people’sdaily life. Recently, many businesses put forward the conception of "the third space", inwhich, one can highlight the personality, flying the hearts.Under "the third space" businessmodel, the dining environment was also given with new value, the original single restaurantfunction could no longer meet the development of modern society.In the period of East-Westcultural integration, various themes of restaurants had appeared adherent to different cultures.As the culture which was closely related to the native resident, the local culture once againreturned to the people’s vision.People started to notice the charm and essence of traditionalculture, leading to the development of dining environment with local features on both formatand culture concept.How to create a dining environment from all-around angle with regionalcharacteristics was a worthy subject for local designers to studying and exploring.Tibetan culture as one of the characteristics of Yunnan culture had some certainrepresentations. In this article, Zhongdian‘Lang ni a bin’project was taken as an example, thewhole design process and method of the project was taken as arguments, to discuss thecreation of regional characteristic dining environment.We hope to discuss the importance ofregional characteristics in creating restaurant atmosphere and the creative process of nationalculture used in characteristic dining environment through market research in actual projectand the designer’s role and the elements of the dining environment. This work may contributeto the national cultural transmission and provide efficient references for creating restaurantatmosphere.