under the background of social mass production and efficiency, standardization has always been an important factor affecting the development of Chinese catering, and it is also an industry issue that continues to cause heated debates. People in the catering circle, including the media, experts, scholars and practitioners, currently hold completely different views: Chinese catering should be standardized and Chinese catering should not be standardized.

Chinese food should not be standardized, because the greatest charm of Chinese food is the richness of taste. Chinese catering has the characteristics of frying, frying, cooking, frying, boiling, boiling, stewing, sliding and burning, while different cooking techniques present different dishes. At the same time, China cooking is not only a technology, but also an art, which is constantly changing and developing, which is the charm of Chinese catering.

China has a long history of cooking, which has a strong manual technical characteristics due to the low mechanization of cooking and endless changes in dishes.

For thousands of years, Chinese chefs have cooked countless delicacies and created a splendid Chinese food culture by relying on their own intelligence, manual operation and mastery of experience. Therefore, "manual operation and mastery of experience" is the fundamental feature of China's traditional cooking, which depends on China people's unique concept of diet and cooking, and the pursuit of pleasure from the senses to the heart is the first priority, pursuing one kind of ".

all dishes take taste as the core and soul, and take the beauty and harmony of dishes as the degree, while the "harmony in the tripod" within the "degree" determines the richness and variety of Chinese food, so Chinese food has evolved into many cuisines, different local flavors, different flavor schools, and various dishes with thousands of names and endless colors. The "change in the tripod" of Chinese food depends not only on all kinds of spices, but also on the chef's personal practice and skills. A clever chef can create his own unique art and show his unique skills and intelligence.

At the same time, there are two major constraints in the standardization of Chinese food.

first, cultural constraints. China's splendid food culture has made Chinese people have various requirements for "eating" and have become accustomed to facing thousands of dishes. The cooking of dishes is always made by chefs according to customers' eating habits, their own technical experience and different raw materials, and the ever-changing products cater to the ever-changing market demand, thus forming the national characteristics of China's cuisine culture, psychological habits, historical culture and technical traditions.

secondly, the restriction of ingredients. China has a vast territory and obvious differences in natural environment, which breeds diverse and complex ingredients and causes different attributes of ingredients. Therefore, it is quite difficult to standardize the processing of ingredients with different attributes into dishes, even at the expense of a large part of the characteristics of ingredients themselves.

Therefore, in order to maintain and inherit the charm of food culture, Chinese catering should not be standardized.

Identity school: Chinese catering should be standardized

In the long run, Chinese food should be standardized. Because in today's high-speed economic development, efficiency is life. When there is a conflict between quality and efficiency, quality is more likely to obey efficiency, and the way to improve catering efficiency is standardization.

The catering industry has a low entry threshold, and it is also difficult to form a large-scale industry. In other words, it is easy to enter the catering industry, but it is difficult to make the enterprise bigger. So standardization is needed, and standardization means replicability.

many people in the industry believe that catering standardization can not only reduce costs, but also quickly occupy the market, especially the international market. Because only standardization can achieve efficiency, industrialization and branding. Under the condition of consumption upgrading, consumers are not "where to eat cheaply" as before, but will be influenced by brand image.

in addition, standardization is the general trend. instead of western-style catering represented by McDonald's and KFC, Chinese catering enterprises such as Haidilao, Kungfu, Hehegu and Dingtaifeng are highly standardized. At the same time, they also achieved rapid expansion through product standardization, service standardization and management standardization, forming industrialization and brand management.

from the perspective of human nature, doing business is nothing more than making more profits. Without profits, how can we survive and develop?

therefore, whether it is western food or Chinese food, like other industries, such as retail and clothing, in today's socialized mass production and rapid economic development, efficiency is the decisive factor for the development of an enterprise.

Kuai Daojun thinks that

the standardization of Chinese catering should not be generalized, but the most reasonable choice should be made according to the actual situation. In fact, Kuaidaojun believes that it is unrealistic to take a standardized route for high-end catering, because diners are not eating for food, but pursuing quality. Not only high-end Chinese food, but also high-end western food, such as high-end French restaurants, the steak taste of each store is different, which is the wisdom crystallization of the chef's skills and experience. It is feasible for low-end restaurants, especially Chinese fast food, hot pot, mala Tang, snacks, etc., to do standardized chain operation, such as Haidilao, Huang Jihuang, Kungfu, Hehegu and other Chinese restaurant enterprises. Their users' main demand for food is to be full, and their requirements for quality are not as high as those of high-end restaurants.

In addition, there are eight major cuisines in China, and each cuisine can also formulate a standardized evaluation system, such as national standards and regional standards. Our neighbor Japan has a high degree of standardization of catering because each category has a standardized evaluation system, which can react to the whole catering chain, form standardization, systematization and standardization of categories, and improve the operating efficiency of the category industrial chain.

what do you think of the standardization of Chinese catering?

The most interesting story

Korean universities set up a major to study "kimchi standardization"

I believe many people know about "kimchi" because of Korean dramas. This is because the whole country of Korea attaches importance to the export of "kimchi culture" and pays attention to kimchi standardization at the same time. It is said that there are also universities that set up a major to study kimchi standardization.

In 2113, the media in China published an article entitled "Enlightenment from the Modernization of Korean Kimchi Industry". The article holds that Korean kimchi industry has the following characteristics:

1) industrialized production. The production method of kimchi is manual production by one household and self-sufficient, which is a typical small-scale production. However, once they recognized the broad prospects of kimchi market, they made great efforts to develop production lines and implement batch, large-scale and standardized production. Therefore, industrialized production has solved the standardization problem of kimchi. This is why McDonald's and KFC pay special attention to standardized production in their production and sales.

2) Production by high-tech means. Koreans produce kimchi just because they dare to use high-tech tools. The "electronic pickle jar" or "pickle refrigerator" they developed is a pioneering work. They don't dislike that kimchi is too earthy, and they don't dislike that the benefits of kimchi are too small. What they value is the big market, as big as every family in Korea; They value the strong demand, which is stronger than the desire of every housewife in Korea. This is their motivation to apply electronic temperature control, a high-tech means, to pickle production. The laws of market economy tell us that the more things with a market, the more promising and valuable they are.

3) Carry out scientific research around traditional products. People who are used to eating kimchi want to eat kimchi, which is to miss a unique kimchi taste. Perhaps this is a special law of human taste experience. For people who have never eaten kimchi, there is no such attraction. Smart Koreans actually take kimchi as the object of scientific research, set up "kimchi specialty" and establish "kimchi research institute" The nutritional components and biochemical reactions of kimchi were studied in all directions. "Kimchi is delicious" has a scientific explanation, which has greatly improved the scientific content of "Kimchi" and increased the infinite appeal to people who have never eaten kimchi. People want to eat kimchi, but they are afraid of the "pickled" food and don't eat much. Once there is a scientific explanation, this invisible "wall" will be removed.