I have worked in a hotel before (not catering), but once a dish is introduced, the restaurant will invite people from all departments to taste it (that is, try it).

Personally, I feel that the dishes and tastes of the hotel are not as good as those of professional restaurants or restaurants (this hotel I am talking about is not a comprehensive high-end hotel providing accommodation), but a restaurant specializing in cooking.

And I feel that the more upscale the hotel food is, the worse it is. I know, the taste is not authentic, the price is ridiculously high, and it is absolutely profiteering.

I like the food in those professional restaurants and restaurants very much. The chef is absolutely first-rate.

Whether it is delicious or not lies not in the raw materials (except seafood raw materials), but mainly in the production of condiments.

The condiments in restaurants and restaurants are relatively complete, and it is the main means to improve the dishes.

For example, when you say potatoes, potatoes are potatoes, the potatoes of the Zhang family and the potatoes of the Li family. There is no difference in quality (just different sizes, (* _ *) hee hee. . . )

They are all seasoning to improve the taste and taste!

Look at the menu at hand. As far as the main ingredients are concerned, it is very simple. Take "braised prawns in oil" for example. The main ingredient is prawn, then a long list of accessories and condiments, plus the chef's superb cooking skills, absolutely right!

Thank you!