The trend in the future of the restaurant is: low budget can only eat pre-made dishes, the store has a microwave and dishwasher is enough.

Per capita pulls up to get the cook's freshly made, and the grade will be wide open.

Back to Hang Gang Cuisine, an enclave of Henan cuisine that incorporates some of the characteristics of Huaiyang cuisine.

As an example, Longjing shrimp, most of the Netflix store on dry ice, the plate is more beautiful, with some tea soup, and then dipped in sweet and sour sauce, a dip are the flavor of the sauce, the shrimp is also soft and floppy, more abstract. The practice of serious Longjing shrimp, even some relatively traditional stores (building outside the building, know the flavor of the view) can not do, will omit some steps. You can refer to the old-fashioned cooking videos in B station.

Moreover, the criticized West Lake vinegar fish, many people do not like the sauce child seasoning, some people questioned the grass fish earthy taste. Because the traditional West Lake vinegar fish, made with grass carp, need to be kept in the water for a few days to fishy, and now can not do, you want to have no earthy flavor can only add money on the cinnamon fish.

Even if the development of standards, really want to be able to eat, but also the price is not expensive. Relatively reasonable, should be the development of a Hangzhou cuisine pre-prepared dishes standard, similar to the building outside the building and know the taste of the pre-prepared dishes, actually eat or can be, than many listed companies taste better.

Borrowing the West Lake vinegar fish expansion to talk about authentic and delicious.

Many people feel that even if they eat the West Lake vinegar fish made of osmanthus fish is not good because they are not used to eating that sweet and sour sauce. That's because the sweet and sour sauce is authentic and traditional, and that's how the sweet and sour sauce for West Lake vinegar fish was made in the days when there weren't many additives.

But is authentic always delicious? Not necessarily.

It's very difficult to find a balance between tradition and what is acceptable to people today.

Previously, a hotel in Hangzhou, Western restaurant launched a German menu, to go to the time do not know, to say that now out of the German food, so point some up to taste, sausage is okay, the material is more real, the flavor is good, but there is a pickled pork knuckle, the table are not accustomed to eating to the point of the chef customary to ask about the dining experience, we truthfully informed. As a result, the chef came up with a sentence, this is the authentic German style. The problem is that the number of people who come to you for an authentic German experience is much smaller than the number of people who come for a good Western meal. Improving the dishes accordingly for the target group is, in my opinion, worth doing, both in terms of the customer dining experience and the evaluation of the restaurant.

Lastly, I would like to talk about the Hangzhou food desert, I have been to the north, Guangzhou, Shenzhen and Ning, the most obvious feeling is that Nanjing and Guangzhou's food sinking is doing very well, spend not much money to eat authentic local food, Shanghai, some of the relatively traditional street food can also be retained.

In comparison, the threshold of the North, Shenzhen and Hangzhou is much higher. The positioning of the immigrant city of Shenzhen decided his integration and tolerance characteristics, Hangzhou, Beijing, there are some old museums to be retained, but the experience has a certain threshold, the development of the city so that they have a lot of creative dishes, fusion dishes, improved dishes, but the threshold is even higher. At the same time, high housing prices and the Netflix economy has made a lot of traditional street food disappeared, some can not support, some in the process of opening a chain lost itself, you have to eat only to go to the scenic spots, eat and imagine is not at all the same thing, and that's where the problem lies. For example, when I was a child, in the Raccoon Road near the fire there is a family to do vegetable brine tofu is quite good, every day business is booming, and then it is gone.

How can we do the food sink, than to set standards, more meaningful.