If I had to say which city is a culinary desert, I'd say Jiangxi, where I went to college, and yes, the food does feel like a desert. As the saying goes, "many mouths are hard to please," and "culinary deserts" are usually found in cities with large foreign populations, while some local dishes can only be appreciated and accepted by the "natives".

For example, halibut, fried liver, bean juice, in the eyes of many locals is a traditional authentic cuisine, but for many outsiders on the "appreciation can not". There are also some emerging cities because of the lack of local food accumulation, the catering market appears to be "four different".

So, how to get rid of the "food desert" label? Many people give the answer is "standardization".

From the point of view of the unified style of food, the realization of standardized production production, indeed help to strengthen the external impression. In recent years, the central kitchen unified distribution and pre-prepared dishes have become the main mode of operation of many chain restaurants. Standardized production of dishes tastes stable quality control, performance in the "pass line" above, but also allows "repeat customers" to produce a sense of familiarity, so that a local cuisine to form a "synergy".

The industry guidelines of standardization, standardization, and safety.

At the same time, dish innovation is also an important part of the formation of the core competitiveness of the food. and then the classic dishes, people will inevitably "get tired of eating", and stubbornly stuck in the past is not conducive to the further accumulation of customer base and reputation. Take the Beijing duck, in recent years in the Beijing catering market is more popular than the chain "old", but continue to try, innovative flavors of the new duck. Diversified development of food is more soulful, more in line with the Chinese culinary culture of thick and deep heritage.

So, developing local dishes and embracing foreign ones is also the secret to a thriving restaurant industry. Now recognized as a few "food capital", its development is not only by "closed doors", but also fully borrowed from the absorption of foreign cuisine. For example, Chengdu's dan dan noodles originated in Zigong, skewers evolved from Leshan's stick chicken, and burned noodles and chicken noodles from Yibin. In reality, it's often the cities where small restaurants and street-side stores thrive that make for a more varied culinary experience.

The food and beverage industry is mostly a "small business" that needs soft environmental support in the start-up phase. This requires the relevant departments to develop a good scientific management policy, release the "stall economy" of vitality, so that the city streets full of "fireworks".