Many post-90s people are familiar with cutting cakes. At that time, the stall owner forced them to buy two pieces of cake at sky-high prices, which caused an uproar in that year, and the cake cutting was also labeled as "deceptive". Cut cake is a traditional food of Xinjiang Uygur people, which is soft and mellow. Another method is pressed with syrup and dried fruit, which has high sugar content and is a bit sweet and greasy. At present, the price of cut cakes is around 50 yuan 1 kg, and the price has returned to normal.

2. Sichuan boiled cabbage

Boiled cabbage looks like clear soup, with little water and no technical content. In fact, it is cheap and expensive to make. The main ingredient is Chinese cabbage heart, and the soup is boiled with chicken and duck ribs. When pouring, pour some chicken oil into the soup. Boiled cabbage is mellow and fresh, and the more you drink it, the more you like it. Boiling cabbage is complicated, time-consuming and laborious, and few restaurants can cook this dish. And its price can't be underestimated. Ordinary restaurants are generally above 300 yuan, and the price of high-end restaurants can be thousands.

3. Jiangsu Siwen Tofu

Siwen tofu is a traditional famous dish in Yangzhou, Jiangsu Province, with a long history, strict selection of materials and exquisite knife work. Si Wen Tofu cuts tofu into countless silk threads, which are loose but not broken, scattered but not chaotic, soft and fragrant, suitable for all ages. Siwen tofu is made of tofu as the main material and mushrooms, ham and chicken breast as the auxiliary materials. It is shredded and steamed, then poured with chicken soup, boiled in water and cooked with shredded tofu. The process is complicated, and few people in the shop do it now. It is said that the price is around 150 yuan.

4. Chaoshan ethnic cuisine

The finished products of national security dishes are in Tai Chi shape, half white and half green, which is pleasing to the eye. The national treasure dish is made of sweet potato leaves, and the meridians are removed. It seems simple to make, but in fact the process is complicated. After sweet potato leaves are treated, stir-fry, add seasonings such as mushrooms and chopped ham, and simmer with soup. Ethnic food is green and fragrant, soft and delicious.

5, Henan three non-stick

Henan's "three non-stickies", which do not stick to pots, chopsticks and plates, are traditional delicacies. The finished product has golden color, tender and sweet taste and rich nutrition, and is suitable for the elderly and children. Three-non-stick seems inconspicuous, but the price is around 100 yuan, and its material cost is not higher than that in 5 yuan. Airball is made of eggs, sugar and water. Soft and moist, it tastes sweet. Crab race in Shandong cuisine

Crab race is also called "scrambled eggs with eggs". It tastes similar to crab meat, but it is better than crab meat, so it is called crab race. The method is to stir fry with egg white first, and then stir fry with egg yolk. The taste is smooth and tender, the taste is delicious, and the method is simple. But it is such a dish that costs less than five yuan, and the price in the restaurant is probably that of 60 yuan.

Just "ingredient upgrade" can't fully explain its reasonable price. An ice cream of twenty or thirty yuan or more obviously invests a lot in brand promotion. The focus of manufacturers' efforts to promote is actually to create a "crowd distinction": you eat this ice cream, which is different and tastes better. It is conceivable that the "value" of ice cream is. (Guangming. com Review)

Hong Tao, deputy director of the Academic Committee of the National Consumer Economics Association, believes that while strengthening the quality inspection of ice cream to prevent high-priced and low-quality products from entering the market, relevant departments should also appropriately limit the maximum price or guidance price of some high-priced ice cream. While new and old brands are innovating according to market demand, we should also encourage more low-priced and high-quality products to flow to the market. Liu Junhai, a professor at the Law School of Renmin University of China, believes that innovation and high price are not twin brothers in the research and development of ice cream products, and innovation should be based on improving the cost performance of products. He believes that enterprises should concentrate on product research and take consumer reputation and product quality as the starting point and foothold of innovation.