Zhejiang cuisine is also one of the eight major cuisines in China. Among the light cuisines, there are hangzhou dishes, Yong, Yue and Ou cuisines. Now Taizhou, Quzhou, Huzhou and Jinhua cuisines are on the rise, which is not a "shortage" at all.
However, Zhejiang cuisine gives people the impression that it is "unpalatable", which is also a real fact.
The relevant person in charge of the Zhejiang Provincial Department of Commerce readily admitted that the Zhejiang cuisine industry is really not strong enough. The main problem is that the style of play is scattered, not unified enough and not impressive enough. "There are many famous dishes and snacks, but they all work hard, just like a fist clenched and five fingers pressed, and there is nothing inside."
Take Xihu vinegar fish, a famous dish in Hangzhou cuisine, as an example. It depends on the merchant what kind of fish to use and what steps to pay attention to when cooking. If foreign tourists near the West Lake unfortunately enter a restaurant that is not well studied, then this dish will be called "unpalatable" by another person from now on.
Therefore, this research trip is mainly to study what others do when they eat, and to give Zhejiang cuisine a good wash.
But some people jumped up and said that in this period, if we don't invigorate the economy, why should we die of "eating"?
Then let's talk about the deep-seated reason of "eating"-boosting consumption.
It is understood that the contribution of catering to the total retail sales of consumer goods in Zhejiang has reached more than 10%, which is not counting other industries such as tourism and entertainment driven by catering.
The catering industry is a highly contact industry. If you want to invite people to dinner, you must go out. As long as you go out, you may have other consumption. This is the significance of using food to drive consumption.