① History

The well-known classic dishes and the development of catering culture are inseparable.

Take Shandong Province, which has a history of more than 5, years. The development of Shandong cuisine has a long history. More than 2 years ago, Lu and Qi. It laid a certain foundation for the delicious food in Qilu. Moreover, Confucius, the representative of Confucian culture, has said that he never tires of eating fine food, and he never tires of being meticulous ... His old man's house is not only famous in politics and culture. The pursuit of food is also rare. Don't eat the wrong seasoning, the wrong cooking method and don't eat it.

the attention of literati. Achieved the skills of workers to make a living

② emperors and nobles

The classic dishes of major cuisines are not wrapped by ordinary people. Take the former Wang Xie Tang Qian Yan and fly into the home of Xuchang people. How can the classic and famous dishes of major cuisines become popular food for ordinary people?

the formation and development of many delicacies are symbols of ancient dignitaries. Showing prominent rights and wealth. Lots of money. Rare and rare, it holds the joys and sorrows of working people. Boring time is only devoted to the lifelong pursuit of wine table culture. Therefore, it has achieved thousands of years of food culture. The recent Manchu-Chinese banquet is not without richness. Not unwise ... Does this also show. Man has only one head. If everyone has a mind to eat. It's not far from being beaten behind. I really hope that modern society can take history as a mirror

③ Rendering and climate, special products are rare and precious, and most of the classics of each cuisine are closely related to local special products. And the cooking techniques have a certain relationship with the local climate. Although there are similar ingredients. But the cooking techniques are combined with local tastes. Like the same sea cucumber. Shandong scallions burn, and Sichuan becomes a sea cucumber with shaozi.

I watch more food programs now. No matter what dish, I like to quote the classics to render the history of the dish, or what generations I have passed down, what intangible cultural heritage … I am afraid that these others will not take it seriously. Inheritance is a good thing. Overrendering will lose the value of food itself. The premium of food is the biggest gap in the class ... So the news of sky-high food. It's just a joke that ordinary people are short of money < P > I want to say yes. The classics and popularity of food have been developing. It's just that the classics of food are only in the hands of a few people. I dare say that the working class can eat delicious food, beautiful utensils, beautiful environment, non-genetic cooking and tell this beautiful legend with beautiful mouths. That's a classic dish. Otherwise, it's wrapped in belly. Popular, that is, small restaurants are full of food. Instead of farting to' art'

the molecular delicacies of modern chefs. All kinds of high-end club dishes. You can compete or throw classic streets. But let's forget it. Ordinary people will really complain about the sky-high price with a little blood. Just like in the past, a prodigal bitch in the Qing Dynasty ate hundreds of delicious dishes. You are sweating and hungry, and you come to luxury restaurants and have a big table of dishes. You are only half full. You don't eat or drink, haha, ten years' salary. You're a classic, and you're popular ... so it's a famous dish. There is a difference between classics and popular people.

I tell you from my personal experience of more than 2 years, because many chefs can't settle down to do food research and taste innovation now, mainly because there are too many ways to get quick success and get rich. Many chefs I have used generally don't talk about their cooking skills, but they always think that their salary is low. Sometimes, when you say that he has done something wrong, he still refuses to accept others' suggestions and opinions with an open mind.

By the way, were so many seasonings created by the ancients or by people now? There are only a few kinds of materials, and how delicious are the ancestors' things? Who has eaten? Not all of them are the result of modern people's improvement and innovation! Ancient blowing ......

Today's social system is no longer possible to produce a full banquet. The promotion of new dishes is the result of repeated deliberation by chefs and the approval of diners. Several major cuisines have reached the peak in taste and style, and innovation is nothing more than making some changes in the selection and cooking process of ingredients. In the past, there were exquisite and ingenious foods in high-end clubs, but the public could not afford them, which was also inconsistent with the national conditions!