Chinese food should not be standardized, because the greatest charm of Chinese food is its rich taste. Chinese catering has the characteristics of frying, frying, boiling, frying, boiling, stewing, sliding and burning, and different cooking techniques present different dishes. At the same time, China cooking is not only a technology, but also an art, which is constantly changing and developing. This is the charm of China catering.
China has a long history of cooking. Due to the low mechanization of cooking, the variety of dishes is endless, which has strong manual technical characteristics.
For thousands of years, chefs in China have cooked countless delicacies and created a splendid food culture in China by relying on their intelligence, manual operation and mastery of experience. Therefore, "manual operation and mastering experience" is the fundamental feature of China's traditional cooking, which depends on China people's unique concept of diet and cooking. The pursuit of pleasure from the senses to the heart is the first, and it is a kind of "only knowing"
All dishes take taste as the core and soul, and the beauty and harmony of dishes as the degree, and the "sum of the tripod" in the "degree" determines the richness and diversity of Chinese food, so Chinese food has evolved into many cuisines, with different local flavors, different flavor schools, and various dishes with various styles and endless colors. The "Three Ding Changes" of Chinese food depends not only on various seasonings, but also on the chef's personal practices and skills. A clever chef can create his own unique art and show his unique skills and wisdom.
At the same time, China food standardization has two major constraints.
First, cultural constraints. China's splendid food culture makes China people have various requirements for "eating" and get used to facing thousands of dishes. The cooking of dishes is always made by chefs according to customers' eating habits, their own technical experience and different raw materials. The ever-changing products meet the ever-changing market demand, thus forming the national characteristics of China's cooking culture, psychological habits, historical culture and technical tradition.
Secondly, the ingredients are limited. China is a vast country with obvious differences in natural environment, which breeds a variety of complex ingredients, resulting in different attributes of ingredients. Therefore, it is very difficult to standardize the processing of different attributes of ingredients into dishes, and even sacrifice a large part of the characteristics of ingredients themselves.
Therefore, in order to maintain and inherit the charm of food culture, Chinese catering should not be standardized.
Identity school: Chinese catering should be standardized
In the long run, Chinese food should be standardized. Because in today's high-speed economic development, efficiency is life. When there is a conflict between quality and efficiency, quality is more likely to obey efficiency, and the way to improve catering efficiency is standardization.
The catering industry is an industry with low barriers to entry, and it is difficult to form a large-scale industry. In other words, it is easy to enter the catering industry, but it is difficult to make the enterprise bigger. So standardization is needed, and standardization means reproducibility.
Many people in the industry believe that catering standardization can not only reduce costs, but also quickly occupy the market, especially the international market. Because only standardization can achieve high efficiency, industrialization and branding. Under the condition of consumption upgrading, consumers are not "where to eat cheaply" as before, but will be influenced by brand image.
In addition, standardization is the general trend, not to mention western-style catering represented by McDonald's and KFC, but Chinese catering enterprises such as Haidilao, Kungfu, Hehegu and Dingtaifeng are highly standardized. At the same time, they also achieved rapid expansion through product standardization, service standardization and management standardization, forming industrialization and brand management.
From the perspective of human nature, doing business is nothing more than making more profits. How can we survive and develop without profit?
Therefore, whether it is western food or Chinese food, like other industries such as retail and clothing, efficiency is a decisive factor in the development of an enterprise in today's socialized production and rapid economic development.
Kuaidaojun believes that
The standardization of Chinese catering cannot be generalized, and the most reasonable choice should be made according to the actual situation. In fact, Kuaidaojun believes that it is unrealistic to take a standardized route in high-end catering, because diners do not eat for the sake of eating, but pursue quality. Not only high-end Chinese food, but also high-end western food, such as high-end French restaurants. The steak in each store tastes different, which is the wisdom crystallization of chef's skills and experience. It is feasible for low-end restaurants, especially Chinese fast food, hot pot, mala Tang, snacks and so on. , to do standardized chain operations, such as Haidilao, Huang, Kungfu, Hehegu and other Chinese catering enterprises. Their users' main demand for food is to be full, and their requirements for quality are not as high as those of high-end restaurants.
In addition, there are eight major cuisines in China, and each cuisine can also formulate a standardized evaluation system, such as national standards and regional standards. Our neighbor, Japan, has a high degree of standardization of catering, because each category has a standardized evaluation system, which can react on the whole catering chain, form a standardized, systematic and standardized category, and improve the operational efficiency of the category industry chain.
What do you think of the standardization of Chinese catering?
The most interest story
Korean universities set up professional research on "kimchi standardization"
I believe many people know "kimchi" because of Korean dramas. This is because South Korea attaches great importance to the export of "kimchi culture" and the standardization of kimchi. It is said that there are also universities that offer majors to study the standardization of kimchi.
In 2003, the media in China published an article entitled "Enlightenment from the Modernization of Korean Kimchi Industry". The article holds that Korean kimchi industry has the following characteristics:
1) industrialized production. Kimchi is made by hand by one household and is self-sufficient, which is a typical small-scale production. However, once they realized the broad prospects of the kimchi market, they made great efforts to develop production lines and implement batch, large-scale and standardized production. Therefore, industrial production has solved the standardization problem of kimchi. This is why McDonald's and KFC pay special attention to standardized production in production and sales.
2) Production by high-tech means. Koreans produce kimchi only because they dare to use high-tech tools. The "electronic pickle jar" or "pickle refrigerator" they developed is a pioneering work. They don't dislike that kimchi is too rustic, and they don't dislike that kimchi has too few benefits. They value the big market, as big as every household in Korea; They value strong demand, which is stronger than every housewife's desire in Korea. This is their motivation to apply electronic temperature control, a high-tech means, to pickle production. The law of market economy tells us that the more things that have a market, the more prospects and the more valuable they are.
3) Carry out scientific research around traditional products. People who are used to eating kimchi want to eat kimchi, which means they miss a unique taste of kimchi. Perhaps this is a special law of human taste experience. For people who have never eaten kimchi, there is no such attraction. Clever Koreans actually took kimchi as the research object, set up a "kimchi specialty" and established a "kimchi research institute" to conduct an all-round study on the nutritional components and biochemical reactions of kimchi. The scientific explanation of "Kimchi is delicious" has greatly improved the scientific content of "Kimchi" and increased the infinite appeal to people who have never eaten kimchi. People want to eat kimchi, but they are afraid of pickled food and don't eat much. Once there is a scientific explanation, this invisible "wall" will be demolished.