First of all, Taiyuan is one of the food desert cities in my mind. Although Taiyuan is the capital city of Shanxi Province, it is really average in terms of the level of development of the restaurant industry and innovation of dishes, compared with other provincial capital cities. Most restaurants are monotonous, heavy on oil and salt, with old-fashioned flavors and a lack of freshness and brand identity. Moreover, a careful observer will find that there are not too many snacks in Taiyuan, and most of them are heavy and not very suitable for foodies, which makes Taiyuan's reputation in the food circle decline.
Secondly, Nanchang is also a food desert city. Nanchang's catering industry is not too developed, and the style of food on the market is rather homogenous, with only Nanchang sweet and sour small fish and Nanchang oil-slicked leather eggs, two local snacks, being well known. Other dishes and drinking tea do not have much specialties and innovations and lack attraction. In addition, the natural environment of Nanchang also affects the development of its food culture. Different soil and water, humid climate and other factors all make the taste of Nanchang's dishes astringent compared to other cities, less loved by the general public.
Then again, Lhasa is another culinary desert city. Although Lhasa is relatively unique in its geographical location and has a wealth of Tibetan cuisine, the special environmental factors it faces have had a considerable impact on the restaurant industry. The high altitude, cold and dry climate and other special environmental conditions have led to a relatively poor supply of raw materials in Lhasa, and a single, heavy and exclusive cuisine that is only suitable for the tastes of specific groups of people, making it difficult to attract a wider range of consumers. In addition, Lhasa also exists in the catering industry development level of uneven, poor sanitation and other issues, to a certain extent, also affects the development of the catering industry.
In short, the above cities have a relatively backward level of development of the catering industry, the lack of distinctive food culture, a single dish, dull taste problems. The root of these problems lies in the lack of attention to food culture in these cities, fewer opportunities for market development, lack of investment in the heritage and innovation of food culture, and failure to attract enough attention and change. In the future, these cities need more investment, policy, talent and other aspects of sustained strength and development, in order to let the culinary culture here to carry forward, so that the public and tourists to enjoy a richer, more distinctive food experience.