As for the higher treatment, of course, it is Cantonese food! ! ! But! ! ! It's not that you learn Cantonese cuisine that makes you pay more than you learn Huaiyang cuisine! ! ! I don't know how long you've been a chef, but can you understand me? What you are studying is like, you are not from Guangdong, or what the layman said is not authentic. The most important thing is that you were not born and grew up in that place, so you can't update! Do you understand? The dishes will be eliminated. ! )

I don't know where you are a chef, but I tell you with my years of experience that it's useless for you to learn any cuisine simply. The pillar chefs in any place are locals and foreign monks. Their salaries come quickly and they walk fast. In this way, they are invited with high salaries and walk fast, which brings shuffling to the local diet. Good local chefs just learn what they bring and sort out what is inappropriate. Promote what is recognized and popular by local people.

Now, when discussing the eight major cuisines, it has already passed, beginners learn never to take the previous cookbooks seriously. The current eight major cuisines are very vague. . . That's because everyone is imitating the good things of others. This is also the reason why China cuisine has not only improved.

In the 2 1 century with such high transparency, there is nothing authentic, only just the right taste, the taste that the public likes.

Chef, now is not alone, without a good team, there is no way to mix. Find a good teacher, a good team, work hard, and you will be successful. Don't ask what cuisine you are studying now!

Finally, I wish you success.