In China, Xiaguanzi has become an indispensable part of people's daily lives. Whether it's a gathering of family and friends, a business dinner, or a moment to enjoy a meal alone, restaurants always provide us with convenience and deliciousness. However, with the rapid development of the catering industry, the use of pre-made dishes in restaurants is becoming more and more common.
Pre-made dishes are favored by many restaurateurs for their convenience and quick nature, but for diners, it can mean a lost chance to taste the real culinary arts. Therefore, when going to the restaurant, we need to learn to discern which dishes may be pre-made dishes in order to make a more informed choice.
First of all, let's clarify what a pre-made dish is. Pre-made dishes, as the name suggests, refer to dishes that have been pre-processed, seasoned, and preserved in vacuum packaging or freezing. In restaurants, these pre-made dishes only need to be simply heated or stir-fried before they can be served, greatly improving the speed and efficiency of the dishes. However, this also means that diners can't taste the unique flavors of fresh ingredients that have been carefully prepared by chefs.
So, in a restaurant, which dishes may be pre-made dishes? Treat guests to dinner, these 5 dishes should be as few as possible, avoid pre-made dishes, boss: this person is professional enough!
First course: Kung Pao Chicken. This dish is loved by diners for its spicy and fresh aroma. However, due to the relatively cumbersome process of making Kung Pao Chicken, many restaurants will choose to use pre-made dishes in order to save time and labor costs. These pre-made dishes tend to use frozen chicken and seasonings, and the texture and taste are far from those of freshly fried kung pao chicken.
Second course: shredded pork with fish flavor. Shredded pork with fish flavor is a typical Sichuan dish, famous for its sweet and sour rich fish flavor. However, many restaurants also use pre-made dishes to make this dish in the pursuit of efficiency.
The shredded meat in pre-made dishes often loses its original tender taste after being preserved and processed for a long time. At the same time, the seasoning in the pre-made dishes cannot reach the fineness of the chef's on-site blending, which greatly reduces the taste of the fish-flavored shredded pork.
Third course: boiled fish. Boiled fish is a Sichuan dish with good color and flavor, which is known for its spicy flavor and tender fish. However, due to the need to use fresh fillets and a tedious cooking process to make boiled fish, many restaurants choose to use pre-made dishes to simplify the preparation process.
The fillets in these pre-made dishes are often frozen and preserved for a long time, and the taste and freshness are not comparable to those of freshly cut fillets. In addition, the seasonings and ingredients in the prepared dishes are often not as fine as the live cooking, making the taste of the boiled fish bland and unremarkable.
Fourth course: Stir-fried green beans. Stir-fried green beans are a home-cooked dish with good color and flavor, and are loved for their unique dry stir-fried taste and the tenderness of green beans. However, the production process is relatively time-consuming, as dry sautéed green beans need to be stir-fried until the skin is slightly charred, and then stir-fried with seasonings.
As a result, some restaurants may choose to use pre-made dishes in order to increase the speed of serving. The green beans in these pre-made dishes are often stir-fried, and the texture and taste are not comparable to the freshly fried dried green beans.
Fifth course: garlic broccoli. Garlic broccoli is a refreshing and delicious vegetable dish that is loved by diners for its emerald green color and garlic aroma. However, because broccoli itself is not easy to preserve, many restaurants choose to use pre-made dishes in order to maintain their appearance and taste.
The broccoli in these pre-made dishes is often refrigerated and processed for a long time, resulting in a reduced taste and nutritional value. At the same time, the minced garlic in the pre-made dish could not reach the freshness of the stir-fry on the spot, making the taste of the dish bland.
When we understand these dishes that may be pre-made dishes, how do we make an informed choice when ordering food in a restaurant? First, we can try to choose dishes that need to be cooked on the spot, such as freshly fried seasonal vegetables, freshly made soups, etc. These dishes ensure the freshness of the ingredients and the finesse of the cooking.
Secondly, we can pay attention to the reputation of the restaurant and the recommendation of the dishes, and choose those dishes that are well received by diners. In addition, we can also consult with the waiter about how the dish is cooked and where the ingredients come from, so as to better understand the quality of the dish and the preparation process.
As diners, we have the right to choose real cuisine. In restaurants, try to avoid pre-made dishes and choose dishes that have really been carefully prepared by the chef, which will not only allow us to taste more delicious food, but also support restaurants and chefs who adhere to traditional cooking techniques. At the same time, we must also learn to improve our food literacy and tasting ability, so that we can better identify and choose real food.
In short, when we go to a restaurant, we have to learn to distinguish which ones are pre-made dishes and which ones are actually cooked. By choosing dishes that need to be cooked on the spot and paying attention to the restaurant's word-of-mouth and menu recommendations, we can make more informed choices and enjoy more delicious food. At the same time, we also want to support restaurants and chefs who adhere to traditional cooking techniques, so that the real food culture can be passed on and developed.
Source: Zou Bajie Food