I am an educator, but I am also a true foodie, and I particularly like Chinese and Western barbecue and Western pastries.

The question you asked can be defined from personal preferences, growing environment, region, etc.

1. Let’s take a simple example about personal preferences. Our attitudes towards bitterness vary widely. For example, people who like to drink tea and coffee (here refers to single products) have nothing to do with some slightly bitter delicacies.

Resistant.

I remember eating a local special dish when I was on a business trip in Guizhou. It had a slightly bitter spice added to it. A friend at the same table felt that this bitterness affected the overall score, but I was just the opposite. I felt that the slight bitterness was the highlight.

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Therefore, as a gourmet, when evaluating delicious food, you must not use the words "good or bad", but only whether you like it or not. This is also a eater's basic respect for the chef.

Second, the evaluation of food is sometimes affected by family members. For example, some people don’t like to eat coriander, onions, garlic, ginger, fish coriander, mint, etc. It’s not that they don’t like it since they were born, but their parents don’t like it, so when they grow up

At this stage, I started to stop eating or even hate these ingredients.

Third, regional differences are the background of your taste.

Our taste preferences are also affected by region. For example, some regions prefer cooking with sugar, while other regions find such food unpalatable.

Another example is spicy food. Our country has a spicy food map, and many people must have chili in their meals.

For people in these areas, no matter how good the ingredients are and how skilled the chef is, it is still boring.

So how should the standard be evaluated? I think it should be, three points of destiny, seven points of hard work!

Three points refers to the three aspects mentioned earlier, and seven points refers to the new eating habits we develop when we go out to work, study, start a business, etc. Some people originally like to eat rice and spicy food, but because of work, they may change

I have a sensitive stomach, so I have to choose pasta, which is relatively light.

So how can the catering industry capture most of the "stomach"?

It can be said that if the domestic catering industry wants to standardize, it will appropriately satisfy the majority of people and abandon a small group of people. In different regions, it will choose spices and ingredients that are suitable for the vast majority of people.