Let’s talk about sushi, fried food, sushi, and sashimi. It’s hard to distinguish. Generally, fish are freshly cut, and foie gras is the finished product. You can grill it yourself with a fire gun. Many of the shrimps are chilled. The details still depend on the store, but most stores with prices of several hundred yuan are based on quantity. Generally, they cut the larger quantities of fish themselves, while the smaller ones mostly use semi-finished products. The fried food depends on the store. The French fries must be semi-finished. Look at the fried chicken. Some of them will be marinated and prepared by themselves, while some are semi-finished. In fact, this has a certain relationship with sales. Okonomiyaki and octopus balls are either specialty stores or semi-finished products.

Staple food: basically beef rice/curry rice/udon/noodles. Fat beef is the standard in many Japanese food restaurants. It is basically beef roll made by Jinsheng. You can cook it in your own shop one day in advance. OK, then store it in the refrigerator. There are also freshly cooked ones. It depends on the store's policy. That kind of shabu-shabu restaurant probably won't stock beef rolls, and the chef will cut them themselves. Curry rice, the rice must be freshly cooked. Whether curry is a cooking bag depends on the situation. Udon/noodles, udon and noodles are mostly semi-finished products, which are very labor-intensive to process, and few stores choose to make them themselves. Generally, stores that make their own dishes will use this as a gimmick to show off their udon dishes so that you can see how the chef prepares udon/noodles. To be honest, I have never seen barbecued pork made by myself. Generally, only restaurants that specialize in barbecued pork ramen make it themselves.

Yes, especially in stores with an average per capita of about 100 yuan, the vast majority are semi-finished products. For slightly more expensive ones, semi-finished products are not uncommon. Otherwise, labor and food storage costs cannot be controlled, including those Very popular buffets, such as Wandao, 420 per person, are also semi-finished products, a mixture of chilled and fresh ingredients. Those that are served slowly and occasionally lack portions are definitely fresh, but the entire menu is freshly made. I was so busy. The last time I went to Wandao, the four people at the next table ate more than 40 portions of king crab. The crab legs in the area behind us were extremely slow, but when I went out for a walk, the other tables were serving normally. , of course, we also ate tuna and lobster until we changed buckets 4 times. The next few orders were served more slowly

Those higher-end Japanese dishes basically cost 1,000 yuan per person. It's two thousand more, so you can hardly see the semi-finished product. What about the taste? I haven't eaten it often enough and I can't tell how amazing it is. It's just more refined and suitable for taking pictures. Only in Shanghai, the best value for money is actually that kind of store. It’s not big and has a great reputation. It can only seat 20 to 30 people, with an average of 200 to 300 per person. The menu changes according to the season but there are not many varieties. The opening hours are short and the store closes early when the ingredients are sold out