1, each cuisine has high-end dishes such as imperial court dishes and official dishes, followed by home-cooked dishes handed down by rich gentry or wealthy businessmen, followed by home-cooked dishes of ordinary people, restaurants for guests to eat, and street snacks with the most characteristics. It is really not easy to tell the current development of a cuisine in an all-round way. 2. The word "cooking" appeared quite late. Mr. Tao did textual research in A Brief History of China Cuisine, probably around the 1970s, when the four major cuisines were said. However, the proposal of the four major cuisines still follows the history, and Shandong, Yang, Sichuan and Guangdong all have deep influence in their respective regions. But the four major cuisines have no first opinion. If we insist on saying this, it may be true when all the resources of Shandong cuisine in Ming and Qing Dynasties were concentrated in Beijing. The other is historical and cultural factors. Mr. Zhang Xinmin said that Chaozhou cuisine could not be called Cuisine before, because there was no historical record. Shandong cuisine has also touched a little light on this point. 3. Personally, there is not much difference in the high-end dishes of various domestic cuisines, because there is always time to communicate and learn from each other. The relevant employees are all smart people, and they can't help but understand that they will fall behind if they don't study and develop. 4. The four major cuisines were all born in areas with rich products, and they all developed exquisite skills. However, if compared horizontally, the products in the north are not as rich as those in the south, but they are also more exquisite in technology. Shandong cuisine is quite common in the north, but it is not directly called Shandong cuisine restaurant. But in areas affected by Shandong cuisine, it is really rare to see Shandong cuisine. I think it's because the skills required by Shandong cuisine are more complicated than other cuisines. In the era of higher and higher labor costs, it is obviously unfavorable to go out. In fact, the dishes with complicated techniques in every cuisine have not been able to go out, and even gradually declined in the local area. Many consumers pay too much attention to the cost of ingredients and lack respect for chefs. 6. It's really hard to say what is popular in a small restaurant that doesn't taste good. It changed after a while. Personally, I think there are more reasons for business operation.

Remember to adopt