First, the ingredients are single, and they will get tired after eating for a long time. To tell the truth, Kwangtung Cooked is known as the most inclusive and flexible cuisine in Japan! This kind of food seems to have a single form, but it is rich in ingredients, which can satisfy different people's preferences for ingredients! However, this kind of food has come to us. To tell the truth, the ingredients are really too single!
Friends who have eaten Guandong cooking know that there are only a few kinds of ingredients similar to hot pot meatballs, plus some bean skin, kelp (called kelp in Japan) and fans, there are about 40 kinds! At first, it was really good for China people to taste fresh! However, day after day, year after year, these are all the same, and you will be tired of eating again!
Second, the price is expensive and the grade is low. To tell the truth, Guandong cooking is just a string of water, but the price is not cheap at all! A string of cheap ones costs two or three yuan. If it's just to satisfy the craving, you have to buy a few strings to taste, which is only ten or twenty dollars. If you are full, it is estimated that it is much more expensive than most buffets!
However, what's the grade of eating in the canteen? You can only eat while walking for the same money, especially when the wind blows and your mouth is full of sand. The experience is very poor. Although some convenience stores now make tables and benches for customers to eat Guandong cooking, they can have shelter from the wind and rain, but they always feel that this kind of food is nothing to eat at most, so replace it!
Third, the competition is great and the cost performance is too low. Some people say that Guandong cooking is a kind of "mala Tang" that is neither hemp nor spicy! Although it is exaggerated, it is also very close to the truth! China is known as the "gourmet kingdom", and there are countless snacks everywhere, such as cold skewers, maocai, mala Tang, spicy sauce, etc., which are much better than those cooked in Guandong in price, taste and richness of ingredients!
It can be said that from the perspective of solving problems, we have too many delicious foods to choose from compared with Guandong cooking! This is one of the reasons why Kanto can't cook. The competition is too great! Secondly, the cost performance of Guandong cooking is really low. If we cook a big one, it's called radish, which is nothing more than the name of the ingredients, but it costs three yuan to cut it into small strips! However, isn't it delicious to buy a radish for three dollars and stew a pot of soup with a stick bone?
Fourth, the ingredients are hot and cold alternately, and the hygiene is poor. To be honest, if it is the first three items, it will not fall. I always think that the most important thing is the last item, that is, the hygiene of Guandong cooking is too poor! As we all know, Guandong cooking means putting all the ingredients in a rectangular cooking pot, so that everyone can choose freely!
However, when the ingredients are almost taken, add new ingredients! This is the problem! As we all know, the boiling pot in convenience stores rarely boils, because the pot boils, and the ingredients are easy to boil in boiling soup, so the soup can only be stored at high temperature!
Most of the ingredients are taken out of the freezer and put directly into the pot. To put it bluntly, many so-called Guandong cooking at present are actually thawed with soup that is hotter than warm water! Even so, some foods will turn pink and rot because of long-term soaking!
Some merchants will say that although the ingredients cooked in Guandong are frozen, they are cooked before freezing and can be eaten after thawing! However, friends who have eaten Guandong cooking know that there are vermicelli soaked in it, and the soup soaked in vermicelli is served directly from the pot. These soups are used to thaw what ingredients. The key is that the soup is not boiled. Can fans still eat after soaking?