Chinese restaurants, there is a very awesome area, that is, no matter when you submit an order to order, will always be within thirty minutes you point all the dishes on all. If the food is very slow, this restaurant is not open, the table rate is not high, customers are hungry and burning intestines waiting for a long time, will cause the restaurant wages are not high, and ultimately bankruptcy and closure.
While not all restaurants can do half an hour to finish the food, but at least the vast majority of restaurants can do this, regardless of the North and South, on the hotel restaurant dining, so that customers wait too long is a slack. But look at foreign restaurants, but with us have a very big difference, many restaurants have to book parts in advance, so that the cooks are fully prepared, even if you have long been sitting at the table, but also to wait for a while, can not be on the dishes on the open food.
Why are Chinese chefs able to cook so quickly, accepting so many people at mealtime, and delivering meals so quickly that chefs in other countries can't do the same? It's closely related to different types of culinary cultures.
Chinese restaurant kitchens usually start preparing the day's dishes and condiments early in the morning. There are so many steps in slicing, shredding, and disconnecting Chinese specialties that this process can be handed off to a trainee in the kitchen, or a junior chef of insufficient rank. Finish the work of shredding potatoes in advance, prepare the dish, and then process the seasoning. The effectiveness of the seasoning is to shorten the cooking time by not using too much seasoning.
Carefully observe the restaurant kitchen of Chinese restaurants, you can see that there are many key points inside the restaurant kitchen that are reducing the chef's cooking time also. For example, specialized tools, usually only a Chinese chopping knife, can cut and chop, can be used as a small case to migrate food. For example, the kitchen stovetop continuously seeps out water, can wash pots and brushes kitchen utensils, but also can be directly scooped into the pot to make soups. For example, the chef uses a large spoon, can flip and stir fry, the rate of transferring dishes to the plate is very fast.
Take a look again at the restaurant kitchen of the Western countries catering establishments, Western countries chef cooking, focusing on exquisite beauty and elegance. This also makes the western countries chef in cooking, need to use up to five or six kinds of cutting knife, solve different ingredients need to use different types of cutting knife. Western cuisine in the use of ingredients, although it can also be prepared in advance, but unlike Chinese restaurants that turn over the table rate, can be a lot of preparedness, only until the order to come a la and then prepare, cooking time is of course also very long.
Revisiting the Western table manners, divided into pre-dinner drinks, appetizers, soups, side dishes, main meals, vegetable dishes, desserts, freshly brewed coffee and other processes, follow this process step by step on the meal, the meal time is also longer, the chef cooking speed is also ensured. Therefore, you can't eat directly at the table, you must first taste the aperitif, and then wait for the appetizers to go up before you can eat.
And the Chinese people eat it, although there are cold dishes hot dishes juice, but do not care about the order of the meal, in short, piled up a large table, looks lively and extraordinary is the best. This also makes the restaurant kitchen chefs want to do everything possible to promote their own footsteps, reduce the length of time on the meal, prompting everyone to pass out the feeling that the Chinese chef's rate of cooking is indeed very fast.