In 2014, cassoulet rice is sweeping across the country, covering the north and south, forming a "cassoulet phenomenon" in the catering industry. Large and small open all the city streets, the campus cafeteria, the food stalls. Whether online or on the side of the road, you can see the signboards and advertisements of cassoulet rice everywhere.
Why cassoulet rice will have such an impact, the reason is that it is simple to operate, no chef can make the perfect flavor; unique taste, in line with the appetite of people in the north and south; easy to survive, no matter where to come, will be popular. The legend of a chicken, a dish of the restaurant is how it came to be.
When large and small, different shapes and colors of cassoulet rice filled the streets. One can't help but ask, who is the authentic cassoulet rice?
The same question was also seen on the Internet, and someone answered: today's market is no authentic cassoulet rice, that is, there is no authentic. If you want to eat authentic cassoulet rice, you need to go to Hebei, Shandong, Henan and other places in some small places to go, go to eat some small store, that is the authentic cassoulet rice. If you really want to eat a good flavor of cassoulet rice, he recommended please Shangza cassoulet rice.
In fact, his words are not unreasonable, the Internet writes that cassoulet originated in Shandong, and Hebei and Henan provinces are Shandong's close neighbors, so go there to eat more authentic. In addition, he also mentioned a point, that is to say why the country today no authentic flavor, because these are improved, adjusted to meet the national taste. I also agree with this point, because the authentic is the root, the root in the north, want to be welcomed by the whole country, must be improved. If you really want to taste good, he recommended the please Shangza cassoulet rice, why recommend it?
This I also understand a little, the original please Shangza cassoulet rice used in the raw materials from the local Shandong transportation over, and modulation of cassoulet used ginger is from Shandong Laiwu, the use of mushrooms from Zhejiang Lishui, a series of used are out of the origin. Ginger from the north, mushrooms from the south, the flavor of the north and south, no wonder that the cassoulet is delicious.
Why is the taste of the cassoulet good, but no other brand development so quickly? One of the reasons is that please seat cassoulet rice before is not to take the franchise strategy, is a very traditional business methods, when the cassoulet in the country the rapid development, and want to join please seat cassoulet rice so many people, please seat this open to the outside world, investment to join.
After the opening of the invitation to the seat of cassoulet rice, relying on many years of experience in opening stores, hiring professional management staff to open stores management, so that the invitation to the seat of cassoulet rice jumped to become the most popular brand of diners.
The cassoulet is so much, it is mind-boggling. Maybe after a few more years, cassoulet is far from being as hot as it is today, but it's still a great dish that people talk about all the time.
As for how to eat cassoulet, then this is definitely a problem. Ordinary people eat enough on the line, want to take the appetite of foodies, that is much more difficult. When the cassoulet is done, it is best to match some small dishes, such as onions, potatoes, etc., so that it is not all chicken, meat and vegetarian is very good. In addition, add cassoulet soup to the rice, the flavor will be better! Eating vegetables, meat and rice at the same time makes you hungry just thinking about it.
If there are any more questions, then please keep following up.