Walking down the street nowadays you will find that from the street to the end of the street, it is full of spicy hot pot, noodle shops in various regions, noodle soup, wontons, dumplings and other noodle dishes, or Shaxian, cassoulet, Longjiang pig's feet rice. It's all fast food that's prepared in advance and ready to go in five minutes. Why is it that most of the street side restaurants are fast food restaurants, and there are fewer and fewer restaurants that sell proper fried food? I am mainly the following reasons.

First, the fast pace of life, the high cost of rent

Nowadays, most people are in a hurry to work, do things in a hurry, few people have time to find a quiet time to sit down and have a good meal. This time, which restaurant can quickly out of the meal, as long as to ensure that the flavor is still good, heavy oil and salt, enough to manage to eat, will be able to attract a lot of guests to come to dine. So the only ones that can fulfill the above conditions are some popular fast food restaurants that can do so.

Not only this, fast food restaurants are also very convenient for takeaway delivery, a lot of semi-finished products, a little bit of heating over oil, basically two or three minutes to get an order. And these, are fried food hall can not meet, so many people want to engage in the catering industry, are more inclined to fast-food restaurants, rather than the serious need to rent a large site, do fried food store.

Two, the competition for capital, the survival of Chinese restaurants small

I do not know if you have found that, in addition to individuals like to open a restaurant, business, capital in the intervention of the catering industry, but also like to start from the fast food industry.

Going to the street to look around, found that no matter is spicy hot, hot pot, barbecue, or other noodles and rice and so on, store signboards like to play, so and so area, so and so store, how many outlets. That is to say, even businesses do catering, is also inclined to this kind of, unified distribution, unified decoration, taste consistent, can be the largest and fastest to attract guests to come to eat fast food industry.

In the long run, these chains of fast-food restaurants more and more, often in the form of activities to attract guests, guests are choosing these fast-food restaurants, making the survival of the traditional stir-fried vegetables become difficult, but also slowly become less.

three, fried food ingredients require a variety of late preservation is also very difficult to do

fast food restaurant, if it is fried chicken burgers and so on, it can be said that it is very simple, a lot of ingredients to buy is a semi-finished product. Each time the goods only need to have so many kinds of good, easy to manage, directly into the refrigerator to freeze, when you need to take out again. Including some fast food restaurants are also, made in advance, cooking bag a heating, basically can eat, all this, just need to follow the process, and even can be replaced by a machine, very convenient.

But stir-fry, first of all, in the selection of ingredients is different, if the customer wants to eat a braised fish, you can not just buy fish, you also have to have ginger, onion, garlic, cooking wine, fish, peppers, or other auxiliary materials in order to complete a colorful and flavorful dishes. In addition to this, buying raw vegetables, but also not conducive to preservation, a period of time no one to order, may be bad, very unproductive.

Four, good frying master is less and less

Nowadays, a good frying master is less and less, in addition to people are not willing to learn to fry, the other is, learn to fry out of the master is really more difficult.

Decent Chinese food chef training cycle is particularly long,from the lotus to the apprentice, to begin to help the master to play the hand, and then to the independent fried vegetables, fried meat dishes, fried hard vegetables, and ultimately become the head of the stove master chef, without a seven or eight years it is very difficult to learn down. Even if you are in a small restaurant some student, as a small master, that is also need a few years to be steady.

So now, frying master less, the wage is still relatively high, many bosses are reluctant to open frying museum please frying master. But if it is a fast food restaurant, similar to spicy hot, fried noodles, steamed rice and so on, may not need a few months to get started, people are okay to recruit, wages are not high.

Summary

Of course, this is a situation in the first and second-tier cities, according to my observation, there are still many restaurants, just less busy streets. Many old cities, or some counties, still have many traditional stir-fry restaurants, or good restaurants. People who are tired of eating fast food and have the time can also go to eat a chef's fried dishes in an authentic restaurant.