Today, Sichuan cuisine is far ahead of the eight major cuisines and has taken the lead in becoming the leader in the catering market. Walking in any shopping mall or busy commercial street, it's hard not to see a Sichuan restaurant. After all, the spicy taste can stimulate people's taste buds, and now the public is more aware of Sichuan cuisine, so Sichuan cuisine has become the most widely popular among the eight major cuisines.

As for Northeastern cuisine, it is based on Shandong cuisine. Although it has not been included in the eight major cuisines, it does not affect the love of foodies across the country. Especially the Northeastern restaurants all have a strong Northeastern style. Kangtou , corns, big pots, and fancy decorations make people fall in love with this down-to-earth feeling right away. When it comes to delicious cuisine, people in Jiangsu and Zhejiang are quite critical, because in terms of deliciousness and exquisiteness, Jiangsu and Zhejiang cuisine is obviously better, but why can't they always be as good as Sichuan and Northeastern cuisine? The reason is that the strength does not allow it.

Jiangsu and Zhejiang cuisine pays attention to fresh ingredients. You eat whatever is in season, and you cook whatever is available. You pay more attention to the original and delicious food. If you want to open a professional Jiangsu and Zhejiang restaurant , I guess I have to think about how to change the recipe every three days, it’s so troublesome! In order to cater to the public's taste, restaurants nowadays basically have a hodgepodge of recipes. For example, in Northeastern restaurants, you can find various Sichuan dishes that can be eaten with rice. So if you want to open a professional Jiangsu and Zhejiang restaurant, it is really a test of your strength!

Secondly, because Jiangsu and Zhejiang cuisine is about eating from time to time, the price of Jiangsu and Zhejiang cuisine is high. Even in cities with relatively high incomes in Jiangsu and Zhejiang, it is a bit expensive, let alone inland cities with relatively low incomes. Sometimes, a table of Sichuan food worth one thousand yuan can be enough, but for a table of fresh seafood, which also needs to be exquisitely styled, a thousand yuan can only get you started. The famous Longjing shrimp in Jiangsu and Zhejiang cuisine is made from the finest Longjing tea leaves and river shrimp from the West Lake. It pays attention to the color, flavor and flavor. The richer the place, the more exquisite food is. The dishes in Jiangsu and Zhejiang are very particular about food. After the problem of food and clothing is solved, there are also high requirements for eating. It happens that the dishes in Jiangsu and Zhejiang meet this demand, but the good things are not Everyone has this blessing.

Sichuan cuisine and Northeastern cuisine, which take the civilian route, are cheap and plentiful, meeting the spending power of most people, and naturally become popular faster. It’s not that Jiangsu and Zhejiang cuisine doesn’t want to be popularized, there are also some that take this route, such as “Grandma’s House”. When it first opened, the business was so booming that people would queue up for every meal. However, Jiangsu and Zhejiang cuisine really requires slow work and careful work. The civilian route is gradually no longer viable. For example, authentic stir-fried shrimps are almost extinct. How large a production volume is needed to feed hundreds of diners? Another example is blanching dried shredded silk. In order to save time, many people have had no choice but to add compounds to dried seeds. These have violated the original intention of Jiangsu and Zhejiang cuisine and will naturally be eliminated.