I'm a little shocked and find it particularly incredible. Have the tastes of local people really changed so much? But when you think about it, it seems so. Walking around the complex, you will find that many catering brands have been turned upside down and signboards have been changed to be as diligent as lanterns. But Sichuan restaurants are often very strong, and even there is a long queue for every meal.
Why can Sichuan cuisine attack the city everywhere and be unstoppable? Why are other cuisines far less powerful than it? With this question, I consulted a junior who has been catering for more than ten years.
My first reaction when I was a child was, what? The hospital can't get through. Are you going to be a cook?
I am busy explaining, but my surging thirst for knowledge is at work. Observing a phenomenon, it is urgent to find out the reason and mechanism behind it.
Although I thought I was bored when I was young, I still patiently answered my questions. Of course, it's just his personal opinion.
There are three reasons why Sichuan cuisine can spread all over the country, even overseas (of course, it was messed up by magic):
One is because it is spicy.
One spicy flavor covers all kinds of flavors. Spicy is pain, not taste. For diners who can accept spicy food, any spicy food will not taste bad. Especially some dishes with heavy fishy smell, in other cuisines, if the chef does not have a certain technical content, the cooked dishes will have some peculiar smell. But just like Sichuan cuisine, how exciting and enjoyable it is to eat all kinds of peppers and peppers in your mouth and feel the burning and numbness coming from the oral mucosa! Actually, I can't taste anything
Second, because the technical threshold is low.
Different from the exquisite craftsmanship of Huaiyang cuisine or the slow stew of Cantonese cuisine, Sichuan cuisine is relatively easier to use. Not to mention opening a shop, even if you cook at home occasionally, the next recipes will be made step by step, which will basically look good and even delicious. Among them, not needing too much preparation work is the key. In many famous Sichuan dishes, the ingredients are washed and cut casually, and then fried in a pot, which is almost enough. Cut the tofu into 10,000 threads that can be threaded. This kind of dish, which discourages newcomers by opening the door, is relatively rare in Sichuan cuisine.
Third, because Sichuan food has been industrialized.
In the eyes of a teenager, this is the most familiar thing, but it is also the main reason for the rapid development of Sichuan cuisine. The core seasoning of Sichuan cuisine, such as red oil, pepper oil, bean paste, chafing dish bottom material, etc. , has been fully industrialized assembly line production. In fact, the finished products made from these seasonings are far from the authentic Sichuan flavor, but they can't be distinguished if they are not gourmets.
The best way to illustrate this point is hot pot. Usually, the level of a chef has a great influence on the dishes. If the chef's level is unstable, the quality of the food in this restaurant can't be stable. But hot pot restaurants can even have no chefs. Because all ingredients and seasonings are products of industrialization, they are all the same. For diners, as long as they like the taste, even if they go for a hundred times, they can guarantee the same taste every time. This ensures their more stable customers.
In addition, there are other factors, such as the seasoning of Sichuan cuisine, which can cover up the inferior or fresh ingredients and thus reduce the cost, but these are trivial and uncommon. When I was a child, I didn't unfold it very much, so I brushed it off.
Finally, I can clearly feel envious and jealous of the development momentum of Sichuan cuisine. He is a new concept chef, pursuing exquisite personality and paying special attention to visual effects. In his eyes, Sichuan food is not so high-end and it is difficult to be elegant. However, I feel there is no difference between diet and competition. Can let most people love it, doesn't it just show its extraordinary?
By the way, the takeaway I ordered at noon today is Sichuan pork, an authentic Sichuan dish.