First, the ingredients are single, and if you eat them for a long time, you will get tired. To tell the truth, Kwangtung Cooked is called the most inclusive and flexible cuisine in Japan! This kind of food seems to have a single form, but it is rich in ingredients, which can satisfy different people's preferences for ingredients! However, this kind of food has come to us. To tell the truth, the ingredients are really too single!
Friends who have eaten Guandong cooking know that there are only a few ingredients similar to hot pot meatballs, plus some bean skin, kelp (called kelp in Japan) and vermicelli, there are about 40 kinds! At first, it was really good for China people to taste fresh! However, day after day, year after year, these are all the same, and you will get tired of eating it again!
Second, the price is expensive and the grade is low. To tell the truth, Guandong cooking is just a string of water, but the price is not cheap at all! A string of cheap ones costs two or three yuan. If you just want to satisfy your craving, you have to buy a few strings to taste, which is only ten or twenty yuan. If you eat on a full stomach, it is estimated that it will be much more expensive than most buffets!
However, what's the grade of eating in the cafeteria? You can only eat while walking for the same money, especially when the wind blows and your mouth is full of sand. The experience is very poor. Although some convenience stores now make tables and benches for customers to eat Guandong cooking, which can provide shelter from the wind and rain, they always think that this kind of food has nothing to eat at most, so replace it!
Third, the competition is big and the cost performance is too low. Some people say that Guandong cooking is a kind of "mala Tang" that is neither hemp nor spicy! Although it is exaggerated, it is also very close to the truth! China is known as the "gourmet kingdom", and there are countless snacks in various places, such as cold skewers, maocai, mala Tang, spicy sauce and so on, which are much better than those cooked in Guandong in price, taste and richness of ingredients!
It can be said that from the perspective of solving problems, compared with Guandong cooking, we have too many delicious foods to choose from! This is one of the reasons why Kanto can't cook. The competition is too great! Secondly, the cost performance of Guandong cooking is really low. If we cook a big root, we call it radish, which is nothing more than the name of the ingredients, but it costs three yuan to cut it into small strips! However, isn't it delicious to buy a radish for three dollars and stew a pot of soup with sticks?
Fourth, the ingredients are hot and cold alternately, and the hygiene is poor. To be honest, if it is the first three items, it will not fall. I always think that the most important thing is the last item, that is, the hygiene of Guandong cooking is too poor! As we all know, Guandong cooking is to put all the ingredients in a rectangular cooking pot, so that everyone can choose freely!
However, when the ingredients are almost taken, add new ingredients! This is the problem! As we all know, the boiling pot in convenience stores rarely boils, because the pot boils, and the ingredients are easy to boil and boil in boiling soup, so the soup can only be kept at a high temperature!
Most of the ingredients are taken out of the refrigerator and put directly into the pot. To put it bluntly, many so-called Guandong Cooks are actually thawed with soup that is hotter than warm water! Even so, there are still some foods that turn pink and rot because of long-term soaking!
Some merchants will say that although the ingredients cooked in Guandong are frozen, they are cooked before freezing and can be eaten after thawing! However, friends who have eaten Guandong cooking know that there are fans to soak in, and the soup for soaking fans is served directly from the pot, and these soups are used to thaw what ingredients. The key is that the soup is not boiled. Can fans still eat after soaking?