I'm indignant at "eating while watching" with a single hand-held smart phone

It seems that a wave has suddenly set off and become popular. In the past, the so-called Lamian Noodles was just noodle soup in a bowl. Recently, the number of shops separating noodles from soup is increasing.

Mianmian was born in postwar Japan, and it is a unique noodle in Japan. At first, the food was cooked by the restaurant itself. As for the food provided to the guests in the store, it is said that it began with Ikebukuro's "Dashengxuan". This store is famous for its long queues, because other stores have no noodles and attract popularity.

Although Tokyo has been in contact for a long time, it has not been in Kyoto and other parts of Japan before. It was not until the end of Showa that it began to spread gradually. After Heisei, it became popular all over Japan in the blink of an eye.

as long as it is noodles, if the cooked noodles are not hot, I always feel that they are not tasty enough. I don't feel any charm for the noodles that have been cooled. In the familiar Lamian Noodles store, as soon as I complained, the shopkeeper began to explain it to me in a playful way.

"There are also many guests who like to wait until the noodles are cold. Young people nowadays seem to be afraid of scalding. I used to eat while reading comics, but now I slide my mobile phone, and of course my face gets cold. But they don't care at all.

I see, so I understand. Recently, I am indignant at seeing too many examples of not paying attention to eating.

think back to the morning in the tea shop. Someone spread out the newspaper and ate toast and drank coffee. Keep your eyes on the paper and skillfully crack the shell of a boiled egg with one hand. Such a scene makes people smile unconsciously, and the laid-back atmosphere is pleasant.

but the breakfast time at the buckwheat noodle shop is not like this. For example, a young woman in the shop doesn't even look at the curry buckwheat noodle soup in front of her, and her fingertips keep sliding on the screen of her smart phone. Are you writing emails, playing social networking sites or playing video games? She has no intention of starting to eat at all. The owner of the buckwheat noodle shop who couldn't stand it pretended to cough to remind him.

but the guest still didn't pay attention, so the surface of curry buckwheat noodle soup began to form a film. After about five minutes, she finally put down her mobile phone, picked up chopsticks and finally began to eat, but her eyes were still fixed on the screen of her mobile phone.

In your life, which is more important, mobile phone or dining! I really want to curse, but women who are really sensible will naturally not do such stupid things. Even if you write at home and watch TV, you will not be unscrupulous, but you will show your ugliness in public. I'm afraid even the parents of the parties want to sigh.

for the needs of this kind of guests, the noodles may be just right. Another point is that the popularity of noodles is related to the quantity and taste.

"Usually, compared with ordinary Lamian Noodles, the noodles in most stores are twice as heavy. In addition, it is actually a bit strange that the taste of soup is particularly strong. It's rich in flavor and full in weight, which is just what young people who eat slowly like.

so I understand more.

A bowl of hot Lamian Noodles will swell after being left for a long time, but there is no problem in this respect when it touches the surface. It is suitable for people who don't pay attention when eating.

However, on the other hand, compared with ordinary Lamian Noodles, noodles are crazier food. If you want to talk about Lamian Noodles, it is said that you can't finish talking all night, and Lamian Noodles fans are everywhere. I think there must be more than that. But noodles or Lamian Noodles are food, not to talk about. The hidden trap of too long menu copy

"Ocean gift from tiancao, abalone cooked at low temperature and smoked with the help of forest" is the menu content of a restaurant introduced by a variety show. When did the guessing menu label in the catering industry become so lengthy? There is also a big trap hidden in it.

In the twenty-five years of Heisei (2113), the problem of false menu labeling in restaurants and department stores surfaced. Without exception, operators came forward to explain it one after another, and the problem of menu labeling has turned red. Depending on the situation, the Consumer Hall and prefectures may issue an order prohibiting improper labeling.

It is normal in Japan that the business reputation is damaged and consumers are boycotting. I heard that the news reported that the banquet menu of a restaurant directly marked "steak (reconstituted meat)", which really put a damper on it.

a family restaurant changed the name of "sauteed spinach" on the menu to "spinach snack" on the grounds that it was not really fried in the store. Maybe this dish is like a plane meal, and all the cooking processes have been completed before?

the false label also points to the ingredients. Take "salmon lunch box" as an example. If the fish used is not salmon but red salmon or Rainbow trout, I'm afraid it can't be labeled as "salmon lunch box". But even if it is labeled as "red salmon lunch box" or "rainbow trout lunch box", it doesn't look delicious at all. Fortunately, under the strong opposition of the industry, it seems that it can continue to be collectively referred to as "salmon lunch box." If the familiar things are listed as exceptions, I'm afraid the market will collapse completely.

I'm afraid the bigger problem is to use sushi instead of fish. In order to maintain a low price of one hundred yen, it is said that some shops even replace eels with sea snakes and snapper with Wu Guoyu, but no one will buy them if they are correctly marked.

if you really want to explain the contents of the cooking in detail, there will be flaws, and then you have to make up lies.

"Pay tribute to the oysters on the thick shore, and add firewood stains from Kyoto Ohara. Set off the essence of low-temperature cooking with grapefruit flavor "

If the explanation is too detailed, the taste is imagined before eating, which is meaningless.

can't you just write "steamed oysters"?

seeing the name of the dish, let the guests use their imagination and produce various associations. Then cook and serve. As imagined, or unexpected, it is all fun. Not only the food itself, but also the name of the dish, it is best not to decorate it too fancy.

"Today's Fish Cuisine or Today's Meat Cuisine"

It's said that the menu of restaurants in the past was marked like this.

Not only in terms of food, there is a negative tendency in Japan today that it is too extreme.

Although lying is wrong, being too neurotic is not necessarily a good thing. It seems that I have to go to extremes, and I can't stop. Just keep it vague, because there are many such things in Japan. How long will superstition continue?

the practice that the place of origin is different has a long history. Take fish as an example, maybe it started with the bamboo pod fish and the mackerel. Just because a place name is added as an article, the price is much higher than usual, and it has been established.

you can be sure if you take the bait with your own eyes, or if you buy it at the fishing port where the goods are unloaded, but how credible is it after wholesale, middle-selling, and then the restaurant buys the food?

besides, why on earth does Guan Zhu pod fish get attention because of its delicious taste? What's the difference with the bamboo pod fish caught in the Saga Point across the sea from Saga Pass Peninsula?

I asked the young sushi chef who always prides himself on entering the bamboo pod fish from Tsukiji.

"Although we are located in the same strait, the ocean currents are different, and the temperature of the sea water is also different. If it weren't for the fish, it would be much worse.

it seems that he got away with it, but it is still far from the standard answer.

Even if laymen think about it, they know that there is not much difference between fish in the same sea area. After fishing, the bamboo pod fish was specially treated without weighing, and the fish swimming in the water was visually judged to determine the size and weight. Because of all kinds of comprehensive supporting measures, it was highly praised. Therefore, it is different from the catch of "the bamboo pod fish" in Sasoda Point.

If a professional sushi chef does this, the situation of others can be imagined. I don't know much at all, no, I should even say that I don't want to delve into it. I didn't find myself just superstitious about the place of origin at all.

In recent years, the first auction in the first month of the market has become a topic, and the tuna in the big room has become a top famous product. There is also a similar story.

"Who caught the fish? Are there any other ports that are also called big rooms?

It is said that the fisherman in the big room said this with a smile.

He is laughing. If you add up the so-called big tuna in sushi restaurants in Japan, it will be several times the catch. Because the media has been inciting, it has formed the impression that a big room is equal to delicious food. If it is tuna caught in a well on the other side, you don't even look at it. However, how keen a gourmet does it take to tell the difference?

when TV programs introduce restaurants or dishes, they are not verified one by one. When interviewing sushi restaurants, as long as the boss says it's a big tuna, he introduces it like this. Even if the place of origin is actually somewhere else, it is impossible to know. This is the free evaluation of evidence.

A program introduced Lamian Noodles, a clam. It has some value to flaunt the supply of * * *, but surprisingly, the program claims that the origin of clams is Sangming.

Lamian Noodles ingredients include three thick slices of chicken breast from a famous place of origin, and five clams allegedly produced by Mulberry. It is said that such a bowl is 911 yen.

The so-called Mulberry Clam is a rare and high-grade product. Even the cultured Chinese Clam costs nearly one hundred yen. What's more, the so-called "Mulberry Clam" grows naturally, and each one should cost 211 yen.

This store is a charity operation, otherwise how can it afford such ingredients?

But there are many viewers who believe that what is said on TV is true, and they will be eager for it.

So the media created another store with a long queue. Obviously, we should be wary of the problem of false labels on the menu and posing as ingredients, but everyone gradually forgets, so the superstition of the origin continues. When will it end? "Is food so great? : save the misguided food culture! 》