In particular, the certification of chefs is chaotic, the certification of famous teachers is out of order, and there is a phenomenon of spending money to buy certificates. Foreign-funded catering enterprises attract talents in Chinese food technology, management, service and culture with various preferential conditions, which leads to a large loss of talents in Chinese food enterprises.
In addition to the lack of grass-roots staff, catering industry management is also facing the demand for highly educated talents. According to the reporter's understanding, catering enterprises with a certain scale, such as Dalian Seafood Fishing Port, Tianxiachun, Yichun and Ganlu Dumpling House, are constantly upgrading their decoration grades and service grades, so the salaries of floor managers and assistant general managers have all increased, and some have reached 3,000 to 5,000 yuan. The work that these managers need to do is roughly: manage waiters, arrange a day's work, randomly coordinate personnel and so on. Sichuan cuisine is famous for its thick, heavy, thick and fragrant flavor. The charm of Sichuan cuisine lies in its diverse tastes. Taste is the soul of Sichuan cuisine. The essence of Sichuan cuisine is "harmony of five flavors and fragrance of all flavors". Sichuan cuisine is very particular about seasoning. It is not only good at seasoning, but also accurate in determining and blending tastes. Sichuan cuisine has a variety of tastes and subtle changes. Zanthoxylum bungeanum, capsicum, Zanthoxylum bungeanum, bean paste, vinegar and sugar are commonly used in cooking, while Sichuan-style condiments, in different proportions, produce various flavors such as fish flavor, litchi flavor, spicy flavor, pepper hemp and strange taste, all of which are thick and mellow. Whether it's curry flavor with peculiar flavor, fish flavor without fish flavor, or strange flavor with balanced and harmonious flavor, the core is fragrance. Traditional Sichuan cuisine pays attention to the selection of materials, knife work, color separation and side dishes, and the seasoning methods are diverse and the priorities are clear. Stir-frying, stir-frying and dry-frying are the unique cooking techniques of Sichuan cuisine, and the variety of dishes is another major feature of Sichuan cuisine. There are various forms of banquets in Sichuan cuisine, including high-class banquets, ordinary banquets, simple meals for the masses, home-cooked flavors, etc ... with distinct levels and different flavors.
With the improvement of people's living standards, people's requirements for taste are getting higher and higher, and traditional dishes can no longer satisfy people's appetite, so new Sichuan cuisine came into being.
Influenced by foreign cuisines, new Sichuan cuisine has undergone great changes in raw materials, production methods and utensils. In terms of taste, new Sichuan cuisine is widely used in Guangdong, Fujian, Hongkong and Taiwan Province. Compound seasoning combines the cooking methods of Sichuan cuisine, and is also influenced by the special flavors of Southeast Asia, Hainan, Yunnan and Guizhou. In addition, because the new Sichuan cuisine contains a lot of seafood, it not only enriches the variety of raw materials of Sichuan cuisine, but also improves the grade of Sichuan cuisine.
In the abstract, the improvement of Sichuan cuisine at present is mainly manifested in four aspects: increasing a large number of delicacies and dishes, improving the management level; Small development
Stir-fry, fry, dry-burn, dry-stir-fry, and quickly turn, all in one go, paying attention to the freshness of dishes; Pay equal attention to freshness, alcohol and consistency, give priority to freshness, keep the characteristics of fish flavor and spicy, and have primary and secondary points and light and heavy points; Make full use of the advantages of condiments in the land of abundance, make the taste change more subtle, and make Sichuan cuisine more in line with the growing taste needs of consumers. In order to conform to this trend, the new concept Sichuan cuisine should not only meet the needs of consumers everywhere, but also need suitable seasonings to meet the diversification and high-grade dishes. Soup, the most commonly used dosage form in traditional Chinese medicine, was called decoction in ancient times, and now it is called decoction, while it is called decoction in folk. Soup is very common on the dining table in the south of China, with different practices, among which the special soup of Hunan Tangbaobao Nutrition Soup Chain Management Co., Ltd. in Hunan is the main representative.
The soup mentioned in dietotherapy refers to a soup with a small amount of food or a proper amount of Chinese medicine and a lot of water.
Drugs can be mixed into the soup in three different ways: first, put them directly after washing, or wrap them in clean gauze, and discard the drugs after the soup is cooked. Ginseng, medlar, lotus seeds and other dual-purpose drugs can be eaten together.
The second is to decoct the medicine with water to get juice, and then pour it into cooking. Third, the raw materials are precious medicinal materials such as ginseng, which can be sliced and fired, and can also be processed into powder, which can be put in before the pot is lifted, so as to make full use of it and avoid waste.
The most common way to cook soup is to add water. Water should be filled at once. If water must be added halfway, boiling water must be added. On the heat, it is advisable to boil with strong fire first, and then use medium and small fire until the dishes are cooked.
Soup can also be steamed or boiled. Put the raw materials into a container, add enough water and seasoning, cover it, then steam it in a steamer, or stew it in a pot until the raw materials are cooked.
A lot of water is used in the soup, which can make the cooked food softer and the effective components of the medicine easier to separate out. Soup can be sweetened with sugar, eaten as a snack, or cooked with salt.