As a Chinese, are you always proud and proud? In the context of global inflation and the new crown epidemic, only China's economic and people's livelihood development is as good as ever, even in full swing.
As far as daily diet is concerned, most of the people abroad are praying for food and drink, while the vast majority of our people's needs are "drinking new tricks and eating new heights", in contrast, the level of pursuit is completely different.
Whether you're an authentic Chinese or a foreign guest, learn more about China's economy and culture. Perhaps most are interested in culture, and even more so in food culture.
In China, we have a history of 5,000 years of civilization, and its food culture is a very dazzling part of it.
In particular, some traditional cuisines are always condensing the diligence and wisdom of working people.
For example, Beijing Quanjude roast duck, Xinjiang roasted whole lamb, Tianjin Dogburi buns, Nanjing brine duck, Jiangsu hairy crab, Shaanxi lamb steamed buns, Lanzhou beef noodles and Ningxia hand-caught lamb.
Many of them have been on the state banquet, not only full of color and fragrance, but also appreciated and highly favored by foreign guests.
Happily, many delicacies are steadily moving forward, and many innovative delicacies have been derived, such as screw powder, belly bun meat, etc.
If you often watch short videos, you should be very familiar with a person named "Enke", whose belly bun meat is all over the Internet.
However, over time, there are also very few foods that no longer have the same scenery as before. It seems to evaporate in the world, and it is forgotten by everyone.
For example, Hubei Qiuyang 3 steaming, Hubei local well-known cuisine, its local popularity is no less than Lanzhou beef noodles, generally will be in the VIP seat and other important occasions to eat, is considered to be the "noble" in the cuisine.
Then everyone may ask: What is Hubei Qiuyang Three Steaming?
The so-called three steaming, that is, steamed livestock and poultry, steamed aquatic products, steamed vegetables (you can choose green vegetables, amaranth, taro, beans, pumpkin, radish, artemisia, lotus, etc. dozens of species), quite in line with the meat with balanced nutrition, steamed vegetables are wrapped in fine rice noodles, the aroma of the dish with the fragrance of rice, the aftertaste is deep.
So, why hasn't such an excellent dish developed well? Through the chat of netizens. Can also get some inspiration, and even some netizens commented: from "swept the country" to "snubbed in the doorway", hubei qiuyang 3 steaming encountered what? The future is worrisome.
Next, we will all look at the reasons why The 3 steaming is not optimistic now:
<h1 class="pgc-h-arrow-right" > ingredients come from "unknown"</h1>
In the three steaming of Qiuyang, only steamed vegetables will generally be recognized by the public, but steamed livestock and poultry and steamed aquatic products, due to the difficulty of taking ingredients, after the popularity of The three steaming in Qiuyang has risen, some bosses have forgotten their original intentions, using cold storage frozen meat, and even adding more vegetarian dishes.
The price that can be sold to customers is getting higher and higher every day. Therefore, the "unknown" origin of ingredients is now questioned.
<h1 class="pgc-h-arrow-right" > price is "questioned"</h1>
Qiuyang three steaming, because the combination of meat and vegetarian is more reasonable, it was very envied and desired before. However, there are too few branches in the country, and almost all of them can only arrive in Hubei, so its price is relatively high.
The price of a medium plate of Chuyang Three Steaming is no less than that of Hand-caught Lamb in Ningxia, which is about 168 yuan.
Such a high price is not acceptable to the public, so it is not surprising that it is ignored. What do you think?
<h1 class="pgc-h-arrow-right" > practices" routines are too many</h1>
One of the main links in the three steamings is steaming. Only steamed livestock and aquatic products, soft and delicious to eat, long flavor feeling.
However, in order to save time, some bosses steam in advance and put them in the refrigerator for later. You know, cooked meat freezes for a long time and is tasteless.
There are also more strange methods, first roasted, until the ingredients are not cooked and then steamed, different cooking, the taste is completely different, let people suddenly feel that there is no authentic Chuyang three steaming?
<h1 class="pgc-h-arrow-right" > too little or no publicity</h1>
Have you heard the advertisement of The Three Steams of Qiuyang? It is no exaggeration to say that the popularity of Qiuyang Sansheng in person is almost always passed on through word of mouth.
In such a developed society of self-media, if you want to develop certain things well, you must cook and advertise well. For example, the short video ads that are very popular at the moment are very good.
Try it, in short, we can't let the traditional food gradually fade, and it is better to see the traditional food icing on the cake again? What do you think about this?
From "sweeping the country" to "snubbing the door", what happened to Hubei Qiuyang 3 steaming? The future is worrisome