Food culture is an indispensable part of every city, but in some cities, due to geographical environment, the overall development level of catering industry and other factors, the quality of catering is unsatisfactory. The following is my idea of a gourmet desert city.

First of all, Taiyuan is one of the food desert cities in my opinion. Although Taiyuan is the capital city of Shanxi Province, compared with other capital cities, it is really average in the development level of catering industry and food innovation. The dishes in most restaurants are monotonous, heavy oil and heavy salt, old-fashioned, lacking freshness and brand characteristics. Moreover, careful people will find that there are not many snacks in Taiyuan, and most of them are heavy-tasting, which makes Taiyuan's reputation in the food circle decline.

Secondly, Nanchang is also a gourmet desert city. The catering industry in Nanchang is not very developed, and the food style on the market is relatively simple. Only Nanchang sweet and sour fish and Nanchang oily preserved egg are well known. Other dishes and drinking tea are not very unique and innovative, and they are unattractive. In addition, the natural environment in Nanchang has also affected the development of its gourmet culture. Different soil and water, humid climate and other factors make Nanchang's dishes taste astringent compared with other cities, and are not loved by the broad masses of people.

Furthermore, Lhasa is another gourmet desert city. Although Lhasa has a relatively unique geographical location and rich Tibetan dishes, the special environmental factors it faces have had a great impact on the catering industry. Special environmental conditions such as high altitude and cold and dry climate lead to a relatively poor supply of raw materials in Lhasa. The dishes are single, heavy and unique, only suitable for the tastes of specific people, and it is difficult to attract a wider range of consumers. In addition, Lhasa also has problems such as uneven development level of catering industry and poor sanitary conditions, which also affects the development of catering industry to some extent.

In short, the above cities all have the problems of relatively backward development level of catering industry, lack of distinctive food culture, single dishes and dull taste. The root of these problems lies in these cities' insufficient attention to food culture, less market development opportunities, lack of investment in the inheritance and innovation of food culture, and failure to attract enough attention and change. In the future, these cities need more sustained efforts and development in terms of investment, policies and talents, so that the food culture can be developed here and citizens and tourists can enjoy a richer and more distinctive food experience.