“In fact, it is a dish in the store that attracts repeat customers.†Chen Handong, executive vice president of the Guangdong Cultural Research Association, said that as the market environment, consumer subjects and consumption habits change, the restaurant’s dishes will change. It is an eternal theme, but the traditional dishes that have been tested by the market and the popular signature dishes are not only changed, but also better and better. Now there are many high-end private dishes, although they are not tall. Abalone, shark fin or something, but it is done well, well done, even if it is selling high prices, diners are willing to buy.
“Vegetable innovation is naturally good, but it is better to be close to the original dishes. Don’t make a big difference.†Huang Ping, chairman of Shenzhen Culinary Association and chairman of Shenzhen Baihualou, said that if you want to make Cantonese cuisine, increase it. French cuisine, German cuisine, it is a bit bullish, the same restaurant, a chef, no one can do all the eight major cuisines, the target is not clear, it will only give people a sense of miscellaneous.
Xiaoxian RuiYi Commercial Trade Co.,Limited , https://www.ryaluplate.com