The trend of eating out in the future is that people with low budgets can only eat prefabricated dishes, and it is enough to have a microwave oven and dishwasher in the store.

Everyone can eat whatever the chef is cooking, and if he keeps it, the grade will be very open.

Back in hangzhou dishes, as an enclave of Henan cuisine, it combines some characteristics of Huaiyang cuisine.

For example, Longjing shrimp and celebrity shops on the Internet are mostly dry ice, which looks better. They brought some tea soup and dipped it in sweet and sour sauce. It tastes maotai, and the shrimp meat is soft and abstract. But even some relatively traditional shops (outside the building, Zhiweiguan) can't do everything, and some steps will be omitted. You can refer to Lao Di's cooking video in Li Li.

Moreover, many people don't like the seasoning of vinegar fish in West Lake, and some people question the earthy smell of grass carp. Because the traditional West Lake vinegar fish is made of grass carp, it needs to be put in water for a few days to get rid of the fishy smell, but it can't be done now. If you want to have no earthy smell, you can only add money to mandarin fish.

Even if the standard is set, it is really expensive to eat. Relatively reasonable, it should be to set a standard for the preparation of dishes in hangzhou dishes, similar to the building outside the building and the concept of knowing taste. In fact, their food is ok, and the taste is better than that of many listed companies.

Let's talk about authentic delicious food by borrowing vinegar fish from West Lake.

Many people don't like the West Lake vinegar fish made of mandarin fish because they can't get used to the sweet and sour juice. This is because this sweet and sour sauce is authentic and traditional. In that era when there were not many additives, the sweet and sour sauce of West Lake vinegar fish was made in this way.

But does authentic food have to be delicious? Not necessarily.

It is difficult to find a balance between tradition and being accepted by people now.

Before, the western restaurant of a hotel in Hangzhou launched a German menu, and I didn't know until I went there. When I said that there was German food now, I ordered some and tasted it. Sausage is ok, with solid ingredients and good taste, but it has a sauerkraut elbow and is not used to eating at one table. When the chef asked about the dining experience, we told him the truth. As a result, the chef said, it is an authentic German way. The problem is that there are far fewer people who come to your place for dinner and find the authentic German experience than those who come to eat a delicious western food. In my opinion, it is worthwhile to improve the dishes according to the target group, whether from the customer dining experience or restaurant evaluation.

Finally, talk about the gourmet desert in Hangzhou. I have also been to the north, Guangzhou, Shenzhen and Nanjing. The most obvious feeling is that the food in Nanjing and Guangzhou is sinking well, and you can eat authentic local food without much money. Some relatively traditional street snacks in Shanghai have also been preserved.

In contrast, the threshold of North Shenzhen-Hangzhou is much higher. The orientation of Shenzhen as an immigrant city determines its characteristics of integration and inclusiveness. Some old restaurants in Hangzhou and Beijing have been preserved, but the experience has a certain threshold. With the development of the city, they have many creative dishes, integrated dishes and improved dishes, but the threshold is higher. At the same time, high housing prices and celebrity economy on the Internet have made many traditional street snacks disappear, some can't survive, and some have lost themselves in the process of opening a chain. If you want to eat, you can only go to the scenic spot, and the food is completely different from what you imagined. This is the problem. For example, when I was a child, there was a restaurant near the fire station on Huansha Road. It's delicious. Business is booming every day, and then it's gone.

How to make food sink is more meaningful than setting standards.