The trend of eating out in the future is that people with low budgets can only eat prefabricated dishes, and microwave ovens and dishwashers are enough in the store.

Everyone can eat what the cook is cooking if they are raised, and the grade will be very open.

Back to hangzhou dishes, as an enclave of Henan cuisine, it combines some characteristics of Huaiyang cuisine.

For example, most Longjing shrimps and online celebrity shops serve dry ice, which looks better. They bring some tea soup, and then dip it in sweet and sour sauce. All of them taste like sauce, and the shrimps are soft and abstract. However, even some relatively traditional shops (outside the building, Zhiweiguan) can't do it all, and some steps will be omitted. You can refer to the cooking video of Lao Di in bilibili.

Moreover, many people don't like the seasoning of the vinegar fish in the West Lake, and some people question the earthy smell of grass carp. Because the traditional West Lake vinegar fish, made of grass carp, needs to be kept in the water for a few days to get rid of the fishy smell, but it can't be done now. If you want to have no earthy smell, you can only add money to the mandarin fish.

Even if the standard is set, it is really expensive to eat. Relatively reasonable, it should be to set a standard for hangzhou dishes's prepared dishes, which are similar to those in Louwailou and Zhiweiguan. Actually, they are ok to eat and taste better than many listed companies.

Borrow the West Lake vinegar fish to expand and talk about authentic and delicious issues.

Many people don't like the West Lake vinegar fish made of mandarin fish because they can't get used to the sweet and sour juice. This is because this sweet and sour sauce is authentic and traditional. In that era when there were not many additives, the sweet and sour sauce of West Lake vinegar fish was made in this way.

But does the authentic food have to be delicious? Not necessarily.

It is very difficult to find a balance between tradition and being acceptable to people nowadays.

Before, the western restaurant of a hotel in Hangzhou introduced a German menu, but I didn't know it when I went there. When I said that German dishes are now available, I ordered some and tasted it. The sausage was ok, the materials were solid and the taste was good, but there was a sauerkraut elbow, which was not used to eating at a table. When the chef asked about the dining experience, we told him truthfully. As a result, the chef came up with a sentence, which is an authentic German way. The problem is that there are far fewer people who come to your place to eat and find authentic German experience than those who come to eat a delicious western food. In my opinion, it is worthwhile to improve the dishes according to the target group, whether from the customer dining experience or the restaurant evaluation.

Finally, let's talk about the food desert in Hangzhou. I have also been to the north, Guangzhou, Shenzhen and Nanjing. The most obvious feeling is that the food in Nanjing and Guangzhou has sunk well, and you can eat authentic local food with little money. Some relatively traditional street snacks in Shanghai have also been preserved.

In contrast, the threshold of North Shenzhen-Hangzhou is much higher. The orientation of Shenzhen's immigrant city determines its characteristics of integration and tolerance. Some old restaurants in Hangzhou and Beijing have been preserved, but the experience has a certain threshold. The development of the city has made them have a lot of creative dishes, integrated dishes and improved dishes, but the threshold is higher. At the same time, high housing prices and online celebrity's economy make many traditional street snacks disappear, some can't support them, and some lose themselves in the process of opening a chain. If you want to eat, you can only go to the scenic spot, and what you eat is totally different from what you imagined. This is the problem. For example, when I was a child, there was a restaurant near the fire station in Huansha Road. It was delicious, and the business was booming every day, and then it was gone.

How to make food sink is more meaningful than setting standards.