Northeast cuisine, mainly Shandong cuisine, failed to enter the eight major cuisines, but it did not affect the national foodies' love for it. Especially in northeast restaurants, there is a strong northeast wind, and the decoration of kangtou, glutinous rice, cauldron and fancy makes people like this grounded feeling at once. When it comes to food, Jiangsu and Zhejiang people are very picky, because it is obvious that Jiangsu and Zhejiang cuisine is superior in delicacy and exquisiteness, but why can't they always cook Sichuan cuisine and Northeast cuisine? The reason is that strength does not allow.
Jiangsu and Zhejiang cuisine pays attention to fresh ingredients, what to eat and what to do in the season, and pays more attention to the original flavor. If you want to be a professional Jiangsu and Zhejiang restaurant, it is estimated that it will take three or two days to change the menu, which is too much trouble! In order to cater to the public's tastes, restaurants nowadays are basically a hodgepodge of recipes. For example, the Northeast Restaurant has a wide variety of Sichuan dishes for dinner. Opening a professional Jiangsu and Zhejiang restaurant is really a test of strength!
Secondly, because Jiangsu and Zhejiang cuisine pays attention to not eating from time to time, the price of Jiangsu and Zhejiang cuisine is on the high side, which is a bit expensive in cities with higher income in Jiangsu and Zhejiang, not to mention cities with lower inland income. Sometimes, a table of 1000 yuan of Sichuan food can be eaten, but for a table of fresh seafood, exquisite shapes are needed, and 1000 yuan can only be the beginning. The famous Longjing shrimp in Jiangsu and Zhejiang cuisine, choose the best Longjing tea and the river shrimp in the West Lake, pay attention to color, fragrance and taste. The richer the place, the more exquisite the food. When the problem of food and clothing is solved, the demand for food will be high. Just the dishes in Jiangsu and Zhejiang meet this demand, but not everyone has this delicious food.
Sichuan cuisine and Northeast cuisine, which take the civilian route, are cheap and abundant, satisfying the consumption ability of most people and spreading faster naturally. It's not that Jiangsu and Zhejiang cuisine doesn't want to be popularized. Some take this route, such as grandma's. When business was so hot at first, they had to queue up for every meal, but Jiangsu and Zhejiang cuisine really needed slow work and fine work. But if we take this civilian route, we will gradually fail. For example, the authentic fried shrimps are almost extinct. How much output does it take to feed hundreds of diners? For example, in order to save time, many people began to add compounds to qianzi, which has violated the original intention of Jiangsu and Zhejiang cuisine and will naturally be eliminated.