Most of the prepared dishes are legally produced and sold. As long as consumers consume in an informed way, I don't think it is necessary to kill them with a stick. Its advantages are low price, convenience, stable taste and fast production speed. However, in order to save costs and make profits, restaurants will not take the initiative to mark which dishes are homemade and which are prepared.
For gourmets, the widespread use of prefabricated dishes in restaurants has become a disaster. I was looking forward to eating a delicious meal that is now cooked, but I was disappointed. Now I'll tell you how to judge whether the restaurant sells prefabricated dishes or not.
1, let's talk about some dishes that are frequently used in restaurants. Stir-fried beef, shredded pork, dried plum, vermicelli bone, crispy chicken (duck), diced beef, Mongolian meat, garlic scallops, cinnamon fish, stinky bass, boiled fish and mutton kebabs. It basically conforms to the law of pickling, frying and emphasizing taste.
2, the taste will jump out of the general tender range. For two examples, everyone has eaten fresh beef, and the fiber of the meat is relatively thick. No matter where you are, no matter how you pickle it, how you beat it, it won't melt in your mouth without chewing it. Similarly, the fillets in boiled fish, if they are live fillets, do not need to be too large to improve the taste. If you find that the fish fillets you eat are thick and slippery, and there is no fish head rack, then there is no doubt that you eat boxed fish fillets.
3, the color is darker and slightly red, and the water is insufficient. Because most of the raw materials used in prefabricated vegetables are not very particular, and the curing and packaging time is longer. Prefabricated dishes, especially meat dishes, are short of water, dry, dark in color and reddish in taste, far from being full of juice.
4, low-end barbecue, stir-fry and little seafood have been captured by prefabricated dishes, but don't think that high-end dishes will not be prefabricated. Especially in banquets, the application rate of high-grade dishes is not low.
Finally, I would like to say that freshness and delicacy are the dinners that all diners have been pursuing. Simply and rudely using prefabricated dishes to save costs is not the long-term survival of catering enterprises.