Reporter (hereinafter referred to as reporter): Hello, Thaung Myint! Thank you very much for accepting our interview:

Thaung Myint (hereinafter referred to as Tang): We can be said to be colleagues. You can feel that in Chengdu, people like to get information through media channels, especially in traditional media. You can see that every major newspaper in Chengdu has a special edition of catering, which has a very long history, especially in the recent years when Sichuan cuisine has developed rapidly, the catering edition of newspapers has played a huge role. However, in other cities, the basic newspaper will not treat catering as a layout, which can also be related to the status of catering in this city! There is also the character of Chengdu people, which determines this feature. There is a joke that Chengdu people spend the weekend, a cup of 5-cent tea and a 5-cent business newspaper by the Funan River, and then they can spend an afternoon relaxing. Of course, the price of tea has gone up now, but the price of newspapers has not changed! Some people like to drink tea in the teahouse, but no matter where they drink it, most people still keep the habit of reading newspapers and like to see where there is excitement to read. Where can I buy something cheap? Where can I find delicious food and discounts? As long as you see something delicious in the newspaper, people will rush to take a taxi to taste it. In fact, I'm afraid the discount is not enough, but people still insist as always, which has become an inherent feature of Chengdu.

newspapers use such an advantage to package and publicize catering enterprises, and the effect is very good, so some catering enterprises in Chengdu became famous overnight through newspaper packaging and hype. There are many such examples, and I won't name the enterprises. To put it simply, the media is a pair of wings of catering enterprises. If they have these wings, they will develop faster.

Reporter: 25 has passed. What kind of progress do you think the catering industry in Chengdu has made in this year? What are the shortcomings? What is the development trend in 26?

Tang: The year is drawing near. At present, the reservations for the New Year's Eve dinner of major catering enterprises are in full swing, which can be said to be very popular. In the past year, catering enterprises have developed more steadily, and they have not had the strength to join in previous years. But the seemingly calm industry has actually made great progress, and these progress will play a leading role in 26; For the public, the insatiable delicious mouth has reason to expect more: what new flavor will Sichuan cuisine be popular? Can spicy hot pot be as delicious and cheap as ever? How will the food street be laid out? In fact, experts have long predicted the Chengdu gourmet market in 26. They believe that the six gourmet trends will lead the trend next year.

1. Hotpot Modernist PK Chongqing 8632. With "8632" (8 yuan, 6 yuan; Chongqing Hotpot featuring vegetarian dishes (3 yuan and 2 yuan) will be hit hard by Chengdu Hotpot Modernism. At present, Chengdu Modernist Hotpot, represented by Chuanjiang Haozi, Liangjia Hotpot, Spicy Element and Taste Jianghu Hotpot, has developed rapidly and is extremely popular. They have changed the traditional hot pot store style, taken an avant-garde route, and highlighted the feeling of "bar", and customers tend to be younger. In terms of taste, it emphasizes health and hygiene, and the clear oil hot pot will challenge Chongqing all-butter hot pot.

second, the art packaging Sichuan restaurant. Following the appearance of fashionable restaurants such as Nanting, Baguo Buyi Shuangnan Store, Ziqidonglai and Bian Shi Caigenxiang Flagship Store, large restaurants such as the Fourth City, Darong and Dongmen Store have recently opened. From the perspective of decoration style, new Sichuan restaurants have chosen the fashion road, with bright colors, simple lines, artistic parts and exquisite details ... forming the popular style of new Sichuan restaurants next year. Matching with the modern decoration, the food packaging on the dining table is becoming more and more exquisite, and the glass, wood products and painted pottery containers and Sichuan cuisine have become more artistic.

third, we should taste and be healthy. Consumers have only emphasized the taste in the past, and demanded both taste and nutrition. The red oil Sichuan cuisine will gradually decrease, and it will be replaced by new Sichuan cuisine with less oil, fresh and spicy taste. In the selection of raw materials, it emphasizes natural and pollution-free.

fourth, the doctrine of taking everything. Sichuan cuisine combines the essence of the eight major cuisines, and at the same time draws on the seasoning techniques and cooking skills of exotic dishes, which makes the flavor of Sichuan cuisine infinitely expanded. Guangdong cuisine, Hunan cuisine and Huaiyang cuisine have become important "merger" targets of Sichuan cuisine, and Southeast Asian curry, western food, sand and yellow milk have been widely used in Sichuan cuisine.

5. The food street faces east and south. Yangxi line catering will continue to expand, and Jinsha area will become a new port for catering; At the same time, the catering market has gradually developed eastward and southward, and Bauhinia Community, Wuhou Avenue, East Lake and Jiuyanqiao have become popular ports for catering businesses.

yipin tianxia and yingbin avenue will become the golden zone for the extension of yangxi line catering; Bauhinia community will continue to be a popular port, and fashion catering will be concentrated here; Wuhou Avenue catering will form a piece with Waishuangnan catering. With the increase of the living rate of Waishuangnan Community, medium-sized restaurants will find a new development world here. There are few restaurants in Jiuyanqiao and Donghu, but with China Shipping? With the completion of Greenwich, emerald city and other buildings, and the development and renovation along the "two rivers and one lake", this area is considered as the most developed catering port, and middle and high-grade catering and fashionable catering will find a foothold here.

VI. E-era service. The service level and modernization level of Sichuan cuisine industry have been improved as a whole, and a series of modern catering forms, such as star service etiquette, professional ordering division, computer dish preparation system, dish studio and marketing planner, have become more and more abundant.

reporter: thank you for accepting our visit. I hope you can have all the best and good health in the coming new year!

Tang: Thank you. I would also like to extend my holiday greetings to my friends through Sichuan Food Network. I hope everyone will have rich financial resources and good luck! In the new year, teeth are good, appetite is good, and eating is delicious!

(Sichuan Food Network)