The cold is not terrible, the terrible thing is the lack of will; the food is not all, so the taste is bursting!
In the past few days, I have finally experienced the irony of the cold, and in an instant, people here in Ningxia have been wrapped in thick clothes. The local temperature in Ningxia has dropped sharply, reaching a staggering 1 degree Celsius. Guyuan, in particular, was already covered with heavy snow and a sudden chill.
Such a cold season should have been winter, but the rainy autumn season is now snowy, is it lost?
However, it is gratifying that although the weather is cold, in order to resist the cold, everyone began a greasy gourmet feast. In particular, some traditional Chinese cuisines should appear at this time.
For example, the unattainable Beijing Quanjude roast duck, the Tianjin DogBuri bun that has been on the state banquet, the Xinjiang roasted whole lamb with strong flavor, the Jiangsu hairy crab with full seafood flavor, the Shaanxi lamb steamed bun with ancient charm and the Ningxia hand-caught lamb with western style.
Each is a testimony to the diligence and wisdom of the Chinese people, and is also a bright pearl of Chinese food culture.
However, there are also some delicacies that, although well received, are easily forgotten. For example, Ningxia onion fried lamb, which is the punch card food for foreign tourists. Chefs with a high level of culinary prowess always use their unique ways to make guests feel satisfied.
However, recently I saw many netizens on the Internet commenting on traditional cuisine, one of which wrote: Why is ningxia scallion fried lamb now "snubbed"? Here's what the job-hopping boss analyzed: These 3 flaws drove away diners.
<h1 class="pgc-h-arrow-right" > is lamb really "authentic"? </h1>
The most important ingredient of Ningxia scallion fried lamb is definitely lamb, preferably the beach lamb of the salt pond, which is compact in texture, clean in texture, and soft and smooth to eat.
Since fresh lamb is needed to make this dish, free-range lamb can more exude the essence of mutton. However, the price of native mutton is not cheap, about 10 yuan higher than meat and sheep. Therefore, bad cooks use frozen meat or meat lamb, resulting in the loss of rich flavor of fried lamb with onions.
is <h1 class="pgc-h-arrow-right" really "reasonable" > price? </h1>
Under the influence of inflation and the new crown epidemic, almost all food products have not fallen in price. A pound of lamb in Yanchitan beach costs 58 yuan, and a pound of meat sheep costs 38 yuan. A small plate of fried lamb with green onions is about 135 yuan, which is much higher than before.
Recently, there have been problems with beef and mutton, but the price is still very high, and the average person cannot afford to consume, hoping to suggest that the market intervene in the regulation, which can reduce the price of mutton and make everyone affordable.
<h1 class="pgc-h-arrow-right" > propaganda really "in place"? </h1>
All good things have to go through word of mouth, and nowadays it's more short video promotion. For example, snail powder on short videos, etc., no publicity, no advertising, where is such a good income today?
Therefore, publicity is very important, but nowadays it is rare to see all kinds of propaganda and various advertisements of Ningxia onion fried lamb. To increase its popularity, it must be well publicized, and perhaps it is a knowing move to advertise for a short time.
What do you think about this? Please leave a message, xiaobian publicity works, hope to bring you useful things, do not plagiarize Oh.
Why is Ningxia scallion fried lamb now "snubbed"? Job-hopping boss: These 3 flaws drive away diners