Usually it is done by the chef who is responsible for cooking. Of course, depending on the actual situation of the hotel, such as: it is too busy during peak hours, the ordinary chopping board chef can also do it.

Let me introduce to you the job titles of kitchen staff:

By level

Executive chef - head chef of each floor - chief of each position Lao

1. Wok: chef, second chef, etc. in order (the kitchen with more detailed division of labor will also specialize in oiling or cooking a certain dish in order to achieve a standard taste) - corresponding to their respective frying pans. Dutch chef (prepare corresponding utensils for the corresponding chef, prepare corresponding utensils according to the dishes, arrange the dishes prepared by the corresponding chef, etc.) - Internship

2. Chopping board (commonly known as cutting vegetables) ＼Ingredients)--First anvil--Second anvil, etc. in order.

3. Cold dish: Cold dish boss--Cold dish Zhonggong

4. Roast pork: Roast pork boss--Burn Lazhonggong

5. Shangshi (steamer): Dagong-Zhonggong

6. Shuitai: (Responsible for slaughtering fish or processing crabs, etc.) Shuitai Dagong-Medium Worker-Internship

7. Pastry: Pastry boss (also divided into Chinese and Western pastry) - Noodle 2 - Ordinary pastry chef

8. Rough processing

Chefs distinguish their technical level by the height of the work hat they wear. The more experienced and higher the level of the chef, the higher the height of the hat. It can be divided into chief chef hat and chef hat. , kitchen hat. The number of hat pleats is also particular and is proportional to the height of the hat.

Chef hats are generally about 29.5 cm high. Executive chefs and chefs wear this hat.

The chef hat is basically the same as the chef hat, except that it is much lower in height and has fewer pleats. A hat generally worn by chefs.

The kitchen hat has basically no height and fewer pleats. Hat worn by kitchen workers.

There are many levels of chefs, and each level has a different certificate, which represents the identity and qualifications of the chef. The lowest level of chefs is junior chefs, and generally those who graduate from technical schools are intermediate chefs, which are the lowest level three chefs among the intermediate levels. It takes two years to hold the third-level chef certificate before you can study for the second-level certificate; after holding the second-level certificate for two years, you can study for the first-level certificate. If you have held the first-level certificate for two years and are at least 30 years old, you are eligible to take the training examination for the special second-level chef among senior chefs; if you have held the special second-level chef certificate for two years and are at least 33 years old, you can take the special training examination. First-level chef training examination. Dean Guan said that a special first-class chef is not the highest level of a chef, but a technician is the highest level of a chef.

China mainly has eight major cuisines: Jiangsu cuisine, Fujian cuisine, Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Hunan cuisine, Zhejiang cuisine, and Anhui cuisine.

Su cuisine is Jiangsu-style cuisine. The main characteristics of Jiangsu cuisine are: rigorous selection of ingredients, exquisite preparation, moderate taste, and distinct four seasons. In terms of cooking technology, he is good at stewing, braising, nesting, roasting, and stir-frying. He also pays attention to soup adjustment to maintain the original juice and fresh flavor. It is suitable for a wide range of applications, thick but not greasy, light but not thin, crispy and boneless, and smooth and tender. Crisp.

Fujian is located in the southeast of my country, with the sea to the east and mountains to the northwest. It has a mild climate, delicacies and game, and is rich in aquatic resources. Fuzhou cuisine is fresh, light, sweet and sour. Particular attention is paid to soup preparation. The soup is fresh and delicious. There are many kinds of soup dishes with traditional characteristics.

Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". There are as many as 38 cooking methods in Sichuan cuisine, including stir-frying, pan-frying, dry-roasting, deep-frying, smoking, soaking, stewing, braising, braising, pasting, and popping. In terms of taste, special attention is paid to color, aroma, taste and shape, and it has the advantages of both north and south. It is famous for its rich, wide and thick taste. There have always been theories about "seven flavors" and "eight flavors".

Shandong cuisine is the earliest local flavor dish in my country. Ancient Qilu was the hometown of Confucius and Mencius and has been one of the birthplaces of Chinese culture since ancient times. Shandong cuisine is famous for its clear, fresh, crisp and tender cuisine from Jinan and Jiaodong.

Cantonese cuisine has always been the best in the country for its wide selection of ingredients and novel and unique dishes. Therefore, it is known as "Eating in Guangzhou" and is famous all over the world. The main characteristics of Cantonese cuisine are famous for its cooking methods of stir-frying, stewing, pan-frying, and grilling. It emphasizes freshness, tenderness, refreshingness, and smoothness. The taste is mainly raw, crispy, fresh, and light. There were once theories of "five flavors" and "six flavors".

Hunan cuisine is a local flavor with a long history in my country. Hunan cuisine pays special attention to seasoning, especially spicy, sour, salty, fragrant and fresh. Summer is hot, and its taste is light and fragrant. Winter is wet and cold, and the taste is hot, spicy, and fresh.

Zhejiang is located on the coast of the East China Sea in my country. It is known as the land of plenty and is rich in specialties, including delicacies and various fish. Zhejiang cuisine is a local cuisine represented by the four flavors of Hangzhou, Ningbo, Shaoxing and Wenzhou.

Anhui cuisine, also known as Anhui cuisine. Wannan Hui cuisine is the main representative of Anhui cuisine. It originated from She County (ancient Huizhou) at the foot of Huangshan Mountain. Anhui cuisine is famous for cooking delicacies from the mountains and wild game. The main characteristics of Anhui cuisine: in terms of cooking methods, it is good at roasting, stewing and steaming, but less in frying and stir-frying. It emphasizes oil, color and fire skills.

1. What is hot pot?

Hot pot usually refers to a container used to boil food. The earliest were clay pots and earthen pots, and later copper tripods, iron pots, and now stainless steel. However, modern people only refer to a scalding way of eating.

Hot pot was called "Antique Soup" in ancient times. It got its name from the "clunking" sound it makes when adding ingredients to boiling water. Hot pot is an original delicacy created by ancient Chinese people. It has a long history and was already popular in the Tang Dynasty. "Hot pot" became popular across the country at the end of the 18th century. During the Qianlong period, Qianlong visited the south of the Yangtze River several times. Because Emperor Qianlong liked drinking, writing poems and eating hot pot, wherever he went, people prepared hot pot for his accompanying officials. Since then, hot pot has become extremely popular in all parts of the north and south. When Emperor Jiaqing of the Qing Dynasty ascended the throne, he held a grand hot pot banquet called the "Thousands of Old Man Banquet". More than 1,500 hot pots were used. The scale was extremely impressive! However, what is even more impressive is the first International Hot Pot Festival held in Chongqing in October 2004. It is said that more than 2,000 tables were set up at the main venue on Nanbin Road in Chongqing, and tens of thousands of people enjoyed hot pot at the same time. Its formation, scale, and bustle are probably unparalleled in the world today.

2. Where did hot pot originate?

There is a story that the emergence of hot pot originated from a careless primitive man who accidentally dropped a piece of raw meat into boiling water. When he was eating, the meat suddenly fell out of his mouth. Unfortunately, the strong aroma of meat in the pot went straight into his nostrils. From then on, whenever he had meat, he would put it in the "hot pot" and eat it. So, this man became the inventor of hot pot. It is said that this man was a member of the northern nomads at that time. Of course, legends are legends, but there is no doubt that hot pot originated in northern China. First of all, Chinese civilization originated in the Yellow River Basin. In ancient times, it was very cold there, and people had to use fire to keep out the cold. Secondly, the primitive people (ancient people) at that time mainly engaged in fishing and hunting. Eating them cooked could increase physical strength and energy more than drinking blood from raw hair. , can increase wisdom. About 10,000 years ago, our ancestors invented the earliest container, the pottery tripod, which was a very large pot. At that time, as long as it was edible (mainly meat), everything was thrown into the cauldron, and then a fire was lit at the bottom to cook the food into a large pot of food. This may be the earliest hot pot.

Some people falsely say that hot pot originated in Sichuan or Chongqing because Chongqing hot pot is the most famous in the country. This statement is incorrect.

3. Where did Chongqing hot pot originate?

Chongqing hot pot is the most famous in the country, but where did Chongqing hot pot originate?

The first person to introduce Chongqing hot pot was Sichuan writer Li Jieren. He wrote in "Fengtu Magazine" in 1947, "The hot pot of buffalo tripe originated in Jiangbei, Chongqing. At first, the buffalo tripe was usually bought by retail vendors carrying burdens, washed and boiled, and then the liver, belly, etc. Cut it into small pieces, put a clay stove on the head of the pole, and place a large iron basin with compartments on the stove. In the basin, a spicy, spicy and salty marinade is rolled, so it looks like a bridge by the river. The friends who worked hard gathered around the burdens and enjoyed it. Everyone decided to eat a piece of it and eat it. It was economical and could increase calories... It was not until the 23rd year of the Republic of China that there was no such thing in Chongqing. A small restaurant has upscaled it, moving it from the dining table to the table. The clay stove remains the same, but the divided iron basin has been replaced by a small red copper pot. The marinade and dipping sauce have also been changed to be prepared by the diners themselves. It is clean and suitable for the taste of Chongqing people.”

Someone also wrote that Chaotianmen, where the two rivers (Yangtze River and Jialing River) flow in Chongqing, was originally a place where the Hui people slaughtered animals. Meat, bones, and skin were discarded, but the cow's internal organs were discarded. The sailors and trackers on the shore picked them up, washed them, poured them into the pot, added peppers, peppers, ginger, garlic, salt and other spicy things, and cooked them. Eating it, firstly, fills the stomach, and secondly, it dispels cold and dampness. Over time, it became the earliest and most famous spicy hairy tripe hotpot in Chongqing. Therefore, Chongqing’s hot pot originated from Chaotianmen Wharf. But whether it is in Chongqing Jiangbei or Chongqing Chaotianmen, it is an indisputable fact that Chongqing hotpot originated from the riverside and dock.

4. What are the characteristics of Chongqing hot pot?

Ma, this is the most distinctive feature of Chongqing hot pot. The reason why it is numb is because a lot of Sichuan peppercorns are added to the hot pot. Chongqing people's willingness and love to eat hemp is determined by its geographical environment. Chongqing is located at the bottom of the Sichuan Basin, with scarce sunshine, fog, rain, and humidity. Eating more Sichuan peppercorns is helpful to remove moisture.

Spicy, there is no doubt about it. Chongqing people love spicy food. In addition to the climate reasons mentioned above, it is also related to the character of Chongqing people. Chongqing was called Ba in ancient times, and Ba people are brave and good at fighting, with a strong personality. They are not afraid of spicy food, which shows their heroism.

Fresh food, if Chongqing people are rough in other aspects, they are very meticulous about food. As the saying goes, "The fish must jump when eating, and the chicken must squawk when eating." It means that all raw materials must be fresh and the condiments must be rich in order to create a good taste, fresh and refreshing, not only the Chinese food is cooked well, but also the Chinese food is mixed All fresh methods should also be applied to hot pot.

Fragrant, the hot pot base is carefully stir-fried over a fine fire. Although the raw materials are relatively simple, the frying process and heat are not sloppy at all. You must stir-fry to bring out the original flavor and aroma before giving up. , otherwise you will definitely be ridiculed by your peers. In recent years, with the diversified requirements of hot pot diners, Chongqing hot pot has begun research on spices. Add natural spices to the hot pot to increase the aroma of the hot pot and make it more popular among diners.

In short, Chongqing hot pot is famous for its spicy and delicious food, its seasoned and mellow cuisine, and its variety and adaptability that make it ahead of the rest of the country.

5. What types of Chongqing hot pot are there?

In terms of cooking principles, there are actually only two types of Chongqing hot pot: one is all-red soup spicy hot pot; the other is clear soup hot pot. In Yuanyang Hot Pot, both soups are poured into one pot, separated by a metal piece in the middle. The above hot pot varieties are the most basic expressions.

Due to the requirements of customers and the thinking of chefs, ever-changing varieties of hot pot have been derived.

For example, the red soup pot can evolve into: hairy tripe hot pot, eel hot pot, duck intestine hot pot, Xuewang hot pot, etc.

The clear soup hot pot can evolve into: squab hot pot, soft-shell turtle hot pot, pickled fish hot pot, bamboo shoots hot pot, mutton hot pot, assorted color hot pot, etc.

If you have to ask how many kinds there are, I’m afraid even the gods can’t tell. Chongqing hot pot changes so quickly and is so rich.

6. What are the raw materials of hot pot dishes?

The raw materials of hot pot dishes are very wide, and generally edible raw materials can be used as hot pot raw materials, but the quality requirements are higher. Vegetables must be fresh, and fish and meat must be fresh and free of odor and deterioration. The reason is that hot pot dishes are all about freshness and tenderness and a short heating time. Commonly used raw materials mainly include:

Livestock meat: mutton, beef, pork, ham, luncheon meat, bacon, sausage, pig enema, pig, beef and sheep kidneys, liver hearts, liver tendons, bullwhips, pigs Intestines, pig brains and pig spinal cord, etc.

Poultry meat: chicken, duck, goose, chicken wings, chicken blood, duck blood, intestines, gizzards, liver, chicken feet and duck feet, etc.

Aquatic products: crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, sea cucumber, cuttlefish, squid, fish maw, fish lip , shark's fin, fresh clams, hairtail and kelp, etc.

Vegetables: cabbage, spinach, pea sprouts, lettuce, cabbage, potatoes, lotus root, wild rice, winter bamboo shoots, spring bamboo shoots, white radish, carrot, cucumber, winter melon, loofah, fresh peas, green beans, cauliflower, Daylily, mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, soybean sprouts, mung bean sprouts, tofu, dried tofu, coriander, pesto, green onions, water spinach and water chestnuts, etc.

Dry fruit categories: dried daylily, magnolia slices, dried bamboo shoots, vermicelli, red dates, konjac, fungus, tremella, shiitake mushrooms, mushrooms and bamboo fungus, etc.

Game (artificially raised): pheasant, wild duck, quail, dog meat, dog whip, snake meat, frog, snail, bullfrog and turtle meat, etc.

In addition, there are also processed raw materials, such as fish balls, meat balls, twists, fried dough sticks, fried rice dumplings, crispy meat and gluten.

7. How to prepare Chongqing hot pot soup?

The beauty and allure of Chongqing hot pot lies in its taste, which comes from the preparation of the original hot pot soup. It determines the flavor of the hot pot and is also the most critical part of making hot pot.

There are many varieties of Chongqing hot pot, and the original soups are also different, but the most basic ones are red soup and clear soup. As long as you master the recipes and preparation methods of these two original soups and handle the matters that should be paid attention to, you can prepare a variety of high-quality original soups.

To make a good original soup, the condiments used must be authentic and of high quality. The main condiments used in Chongqing hot pot are: douban (mostly Pixian douban), tempeh, fermented glutinous rice juice, pepper, ginger, garlic, dried chili, refined salt, cooking wine, monosodium glutamate, chicken essence, pepper, rock sugar and natural spices, etc. .

Many condiments have different functions. The watercress makes the original soup marinade red and bright, produces a mellow, spicy and salty flavor, and increases the aroma of the marinade; the fermented bean paste increases the salty and fresh aroma of the original soup; the fermented glutinous rice juice increases the freshness and suppresses the fishy smell, removes the odor, and makes the original soup produce a sweet taste; Sichuan peppercorns are used to add flavor and remove odor; ginger and garlic are used to add freshness and remove odor; dried chili pepper adds flavor and spiciness to the original soup; pepper adds freshness and removes odor; MSG and chicken essence add flavor and enhance umami taste. ; Rock sugar removes dryness and increases sweetness; spices remove fishy smell, remove odor, sterilize, suppress odor, increase aroma, and enhance mellow taste.

8. Why is hot pot base called the essence of hot pot?

There are hundreds of types of Chongqing hot pot, but no matter how it evolves, it is inseparable from the hot pot base. Without the hot pot base, it cannot be called an authentic hot pot.

Our most common hot pot base is a general red soup pot, which is made of carefully selected high-quality chili peppers, peppercorns, watercress, ginger, garlic, butter, vegetable oil, salad oil, refined salt, cooking wine, spices, etc. It is carefully cooked by stir-fry chefs and is the basic ingredient of hot pot, also known as the master batch. Before eating hot pot, the seasoning master scoops the master ingredients into the pot according to the volume of the pot, and then adds chicken essence, monosodium glutamate, refined salt, fermented glutinous rice, rock sugar, ginger, garlic, spices, fresh soup, etc. before eating.

Other shaped pots, such as sour soup fish hot pot, roast chicken hot pot, tripe hot pot, beer duck hot pot, etc. all use the hot pot base as the core and add other ingredients or stir-fry, boil, or Or fried. Therefore, hot pot base is the essence of hot pot. Without hot pot base, it cannot be called a real hot pot.

9. What should you pay attention to when frying hot pot base?

Hot pot base ingredients vary depending on the category of hot pot, but the basic elements are not much different. For this reason, when frying hot pot base ingredients, you should pay attention to:

First, select the materials carefully. Chili peppers should generally be "Fujiao", which are chili peppers harvested during the dog days of summer.

The pepper is red in color, tastes good, and has good spiciness; the pepper should be Sichuan Maowen pepper or Hancheng Dahongpao from Shaanxi; the pepper should be Guanling turmeric from Guizhou, which is juicy, spicy and non-bitter; the bean paste should be It’s Douban from Pixian County, Sichuan.

The second is accurate measurement. A good hot pot base has a strict formula. What materials are used and how much is used must be accurately measured and weighed, otherwise the difference in the hot pot base will be very large.

The third is to strictly implement the frying process standards. For example, when making glutinous rice cakes with chili peppers, you need to "fly" the chilies into the water first, but timing is crucial. If the time is short and the water is insufficient, the hot pot base will be dry and spicy; if the water is too much, the hot pot base will be muddy and light in color. For example, when heating butter and vegetable oil, the temperature must be controlled below 150°C. Higher than 150°C, the oil will oxidize and decompose, thereby reducing the quality of the oil. The fried hot pot base will not be fragrant and will have a strong bitter taste, etc. .

The fourth is to strictly implement the frying process. There are many materials used for frying hot pot base, both oil-soluble and water-soluble; some are put in first and some are put in later. The requirements for the process should be strict and rigorous. For example, spices contain a lot of volatile oils and volatile substances, which will be lost rapidly when exposed to high heat. Therefore, spices should be added before frying. If they are put in too early, the purpose will not be achieved. For example, peppers must be put in first before they can dry out the water. Fragrance comes out.

The fifth is to master the heat. Generally speaking, when frying peppers, use strong or rapid fire to dry out the water as quickly as possible. When about 70% of the water is fried, use medium or low heat to slowly stir-fry out the aroma. If the fire is too high, the pot will be burned. When making douban , be sure to stir-fry the bean paste slowly over low heat to bring out the aroma of the bean paste.

10. Why is the hot pot base not fragrant?

There are many factors that influence whether the hot pot is fragrant or not. To sum up, there are only two major reasons, subjective reasons and objective reasons.

Subjective reasons:

1. The owner of the hot pot restaurant is stingy. In order to reduce costs, if the quality of the materials chosen is poor and substandard materials are passed off as good ones, then of course the fried base will not be fragrant.

2. Purchase manipulation. It is clear that there are good materials, but they want to buy defective products, but they report the bill as good materials and get kickbacks from it.

3. Although hot pot stir-fry chefs are very expert, due to personal ideological problems, dissatisfaction with the boss and poor interpersonal relationships, they may artificially not stir-fry the base ingredients. Blackmail the boss, or "suddenly" the boss.

4. If other employees tamper with the raw materials, it is suspected of sabotage.

Subjectively, the fundamental reason why hot pot base ingredients are not stir-fried is because of bad habits in the catering industry. Some chefs (stir-fryers) think they have mastered a craft, and they disregard their conscience and cooking ethics by asking for endless prices. Some restaurant owners lack the corresponding professional knowledge and have no choice but to swallow their anger, which in turn encourages those people's bad habits.

Objective reasons:

1. The theoretical level of the stir-fry chef. Most people who work as chefs or stir-fry chefs now have an education level of high school or below, and some even have not graduated from elementary school. Not only do they not understand the simplest basic chemistry and cooking chemistry, they also don’t understand the most basic knowledge of color, aroma, and cooking chemistry. I don’t understand the principles of coloring, imparting aroma, and presenting flavors. How can I stir-fry good ingredients? If you ask him urgently, he will say, "Master taught me to do this. Why, I don't know!"

2. The stir-fry chef lacks or only has a partial understanding of the frying process of hot pot base ingredients, the understanding of hot pot raw materials, the control of heat, and the basic knowledge of spices. Recently, there are "experts" on the Internet giving advice to others about stir-frying. One of them said "How to heat the oil to 80-90% oil temperature (about 280 degrees)"; many stir-fry experts also believe that the oil should be burned to "smoke" ( 250 degrees) before adding other ingredients for frying, etc. In fact, this is wrong. When cooking and heating oil exceeds 150 degrees, it will undergo changes such as thermal decomposition, thermal polymerization, and high-temperature oxidation, which will lead to deepening of color, increase in viscosity, loss of flavor, and decrease in nutritional value. .

3. The randomness of the stir-fry chef. We have observed the stir-frying process of the stir-fry chefs many times. When preparing ingredients, few people weigh the ingredients and estimate the ingredients with their eyes. The stir-frying procedures often make mistakes. They either forget to put this or that. The order is reversed. Do you think it can be fried well and fragrant this way? Stir-frying hot pot base is actually like manufacturing a product. It has very strict process and process requirements. Any violation of the process and process will lead to errors in the base.

4. The origin and seasonality of materials. The production of good hot pot base must strictly control the quality of the materials, otherwise problems will definitely occur. The main ingredients of hot pot base are mostly agricultural and sideline products, which are very seasonal. After the season, their quality will be greatly reduced. For example, the main material of peppers must be Fujiao (picked in summer), while the quality of autumn peppers is much worse; such as Sichuan peppercorns, Sichuan peppercorns are red in color, full of numbness, strong fragrance, and basically have no bitter taste, while Shaanxi peppercorns are Dahongpao Zanthoxylum bungeanum has a stronger bitter taste. This is due to the difference in the geographical environment in which the two Zanthoxylum bungeanum grow.

5. The issue of hot pot spices.

First, the hot pot spices are not properly matched. The preparation of hot pot spices should be reasonably combined according to the principles of traditional Chinese medicine. Traditional Chinese medicine pays attention to the compatibility of drugs in order to improve the efficacy, and the same goes for spices.

When a variety of spices are used in combination, there will be an interaction between the materials. For example, some materials will have a synergistic effect and increase the effect when mixed together; some materials may compete with each other and offset or weaken the original effectiveness. ; Improper compatibility of some materials can also produce poisons and side effects that are detrimental to human health. I have many times watched the stir-fry chef (of course not alone) grab a handful of spices here and there before stir-frying, and asked him why he put this in, what effect it had, and what dosage it should be. The answer was " I don’t know, I can put it however I want.” It's really amazing, just like the miracle doctor Xilaile. "Superb". But the boss is unlucky. One smell today, another smell tomorrow, offending all the customers! In fact, he doesn't understand at all, you are a blind man!

Second, the spice application procedure and time are wrong. Some stir-fry chefs pour the chili into the pan and start adding the spices. I asked him why it was so early, and he said that it would make it more fragrant. He could smell the fragrance, but the guests couldn't smell it. We know that spices are volatile fragrant substances. Fragrance is a physiological and psychological state experienced by people by suspending particles of volatile substances in the air at room temperature, heating, etc. The longer the spices are fried and the higher the temperature, the more the aroma will be lost. Therefore, the correct method should be to add the spices before the base material is finished frying, stir evenly, put out the fire, and then put the pot aside for later use.

The third is the waste of spices. Some stir-fry chefs try to save time when stir-frying and throw all the spices into the pot. This is wrong. For example, fruit spices such as cinnamon, cardamom, and amomum villosum must be broken before the aroma can escape; bark and tuber spices such as cinnamon and galangal must be ground for best results.

11. What should you pay attention to when seasoning hot pot?

As the saying goes, "Cooking, cooking, five minutes of heat, five minutes of seasoning." In addition to fresh vegetables, fresh soup, and good base ingredients, hot pot is more importantly seasoned.

Our country has a vast territory, with different climates, cultural landscapes and eating habits. Each place has its own unique taste requirements: some like spicy food, some like sour food, some like spicy food, and some like spicy food. I like freshness and sweetness. This is what the saying goes, "It's hard to reconcile everyone's opinions."

Commonly used seasonings for hot pot include chicken essence, monosodium glutamate, ginger, garlic, refined salt, cooking wine, fermented glutinous rice, pepper, spices, etc. When seasoning, you should pay attention to:

First, season according to the preferences of most local people, whether it is salty, sweet, spicy or numb, it must be approved by the majority of people;

Second, it must be right. The purchased raw materials are strictly tested. If the salt content of some MSG is as high as 40% or more, then to ensure freshness, the amount of salt should be reduced appropriately;

Third, the seasoning before adding to the pot should be standardized and measured. Some condiments mix more or less arbitrarily based on their own feelings, resulting in different flavors in each pot, giving customers a sense of unstable taste and making them never come back.

Fourthly, we should do random sampling surveys, firstly, to listen to customers’ feedback; secondly, to taste the flavors prepared by ourselves, and thirdly, to learn from the advice of peers.

Jingdong cuisine is Northeastern cuisine

I suggest you buy some professional books and read them, it will be helpful to you!