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The management concept of meal course of study
From;    Author:Stand originally
On the meal market that flourishs now increasingly, the incline to that the masses consumes begins drawing to wear the management concept of meal course of study. For this, always pay close attention to the consumptive demand of consumer, design and produce the product with new, strange, particular more, made the pursuit of meal industry. In the meantime, the change of economic development and client demand, also ask dish product has the characteristic of diversification. Chinese dish formed the dish gust system that provides distinguishing feature each thousands of years, this kind of system is presenting department giving food and food stage by stage is between mutual confluence, mutual draw lessons from, the picture that learn from others's strong points to offset one's weakness. Same, chef also needs to comply with the demand of consumer with quick response, what and come with professional service satisfy customer is captious.
Plain dish with flavour thick, heavy, thick, sweet celebrated at the world, the mystical place of plain dish depends on the metabolic multiterminal of flavour. Flavour is the soul of plain dish. "The five flavors is harmonic 100 smell are sweet " the essence that is plain dish. Flavour of plain dish exchange is very exquisite, be good at flavorring not only, essence of life at flavorring, and calm flavour be in harmony of photograph of flavour of accurate, flavour. Plain dish flavour diversity, metabolic essence of life is wonderful. In cook, multi-purpose chili, peppery, Chinese prickly ash, thick broad-bean sauce and vinegar, candy will flavor, and plain dish dressing deserves to compare with what differ, unreal is changed gave a fish sweet, litchi, hemp is hemp of hot, any of several hot spice plants, strange all sorts of flavour such as flavour, all without exception is thick alcohol is thick. No matter be gust,peculiar curry taste is mixed without the fish but the piscine sweet smell that has fishiness, still be the strange flavour with each flavour harmonious balance, core is sweet.
Tradition plain dish is noting labour of reelect makings, exquisite knife, color separation to match the foundation with dish, trenchant primary and secondary to go up, take seriously flavor of ability law varied. Small fry, small fry with dry burn, dry stir-fry before stewing, it is the cook technology with plain peculiar dish, and the another big characteristic that dish breed is abounded is plain dish. The form of plain dish banquet is diversiform, gust of luncheonette of advanced banquet, common banquet, masses, the daily life of a family... distinct, gust each different.
And as people standard of living rise, the demand of flavour of people speak or sing alternately is higher and higher also, of the food that traditional dish type already cannot satisfy people desire, then, send plain dish newly emerge as the times require.
Suffer the effect that ab extra dish fastens, send plain dish newly from raw material, make a law arrive on appliance, produced very big change. In flavour model go up, send what plain dish uses another name for Guangdong Province, Fujian, Hong Kong and Taiwan extensively newly to finalize the design compound flavoring and the union of cook method photograph of plain dish, also got the special gust of the place such as southeast Asia area and Hainan, Yunnan, Guizhou is affected at the same time. Additional, because send plain dish newly,also include a lot of seafood among them, make the raw material variety of plain dish more rich not only so, and the class that still increased plain dish.
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