The dishes in my hometown are also innovative, and I can't move out of my hometown's original and orthodox Hunan cuisine. We must always keep a clear head, carefully understand and ponder, and through the investigation of the environment and market conditions, seriously think and carefully observe, correctly capture the taste of local food, and strive to explore the direction of dishes. Under the premise of not losing the original flavor of Hunan cuisine, gradually change the weight of seasoning, and make new dishes rich in local customs, in line with local consumption standards and in line with local food taste requirements. As for the specific operation, it is cumbersome and difficult. I think we should pay attention to the following twelve aspects. First, the taste type. Try to make the dishes taste light and heavy, which can adapt to the tastes of local diners. Second, the brand. Make at least one brand dish. Attract customers and improve the return rate. Third, the dishes are novel. Ensure that new dishes emerge one after another, change recipes regularly, and improve the vitality of hotel management. Fourth, the dishes are diversified. On the one hand, there are many kinds of vegetarian dishes. On the other hand, it is the variety and spicy degree of dishes, suitable for eating or drinking, appetizing and refreshing, desserts and snacks, craft dishes and hand-picked dishes. Fifth, pay attention to material selection. The purchase of raw vegetables and finished vegetables must be oriented to Hunan. You can send some dishes rich in hometown flavor from Hunan. Local procurement should also meet the requirements of Hunan cuisine processing. Pay more attention to the availability of condiments and beware of fake and shoddy products. Pay attention to the chromaticity and brightness of the finished dishes. At present, Hunan cuisine pays attention to color, aroma, taste, shape and utensils. Color ranks first because it is the premise of arousing people's appetite. Bright and colorful dishes can give people a pleasing feeling. We might as well suggest that the boss can arrange spotlights directly above the dining table to increase the brightness of the dishes. Seventh, naming is popular and personalized. Popularization is easy for everyone to understand, and personalization is Hunan, which tempts people to taste. Don't make it strange, fancy and difficult to understand, which makes people vague and boring. 8. The price is reasonable. The price of all dishes should be calculated according to the cost and arranged reasonably according to the local consumption standards and catering conditions, even if it is low. Ensure good quality and low price, small profits but quick turnover. The exclusive specialties can be slightly improved, and both large and small portions can be served. Nine, the weight of the dishes. No consumer wants to buy back less goods at the same price. The dishes are the same. Quality and quantity should be guaranteed. Ten, serving speed should be fast, not disorderly. Cooking has a master and a second time, and making a table has the first place. XI。 Selection of utensils. Requirements are standardized, appropriate, diverse and reasonable. So as to decorate dishes, classify types and identify grades. You can also run a dish and buy personalized utensils. Twelve, the front and back yard should be coordinated. The front yard and the back yard are originally a whole hotel, just like the battlefield and the back camp, which are closely connected and must be United and cooperated. It is required that the front office should pay attention to the kitchen's evaluation of the estimated dishes and promote the recommended dishes in time. The kitchen should listen carefully to the feedback from the vestibule, develop its advantages and correct its shortcomings. Admittedly, these are just my humble opinions, and shortcomings are inevitable. However, it is not easy for our Hunan cuisine to develop to this stage after several exhibitions and vicissitudes. And the road ahead is longer, and the huge impact needs to be overcome. Therefore, steady development efforts need Qi Xin, a fellow friend who can't afford to delay. May all Hunan chefs unite and help each other, unite as one, set up the Great Wall of the Soul, and make every effort to make Hunan cuisine better in different places. Push our Hunan cuisine to a higher level, so that friends from different places can taste more delicious Hunan cuisine for a long time!