gourmet food

Chapter 444 The rhythm of forcing foreigners to death

"No more than 5? So few?" Chu Yunfeng was a little confused. The information he had learned before was that Chinese restaurants abroad are everywhere, and it is said that they can be found everywhere.

And last time I checked the information, there are about 50 Chinese restaurants overseas, with an output value of US$2500 billion.

This data is equivalent to about half of the total amount of goods imported by the United States from China every year. From this, we can see the development of Chinese food overseas.

According to a survey, about 12% of British people order Chinese food takeaway at least once a week.

The Times once reported that Chinese food may be the most popular cuisine in the UK.

Some foreign media have also reported that about 40% of teenagers in the United States like to eat Chinese food, and more than 70% of Americans eat Chinese food at least once a week.

People here in RB also like to eat Chinese food. The reasons why they like it are: affordable and delicious.
However, this is just the impression that ordinary people have on Chinese food. This is because most people eat ordinary Chinese food, and the positioning of these Chinese restaurants is definitely on the high-end route.

"Come on, let me show you what Master Mi's store is like.

Let me first show you the Indian, Korean, French, Italian, Korean, etc. dishes in RB. The positioning of these dishes is not as high as these restaurants.

If you look at their ratings, they are basically only those with two or more Michelin stars, so you know what the price here is. "

The data displayed on Mu Qing's phone made Chu Yunfeng realize that Chinese food overseas was not low-end, but rather very high-end.

However, this is only for such high-end stores, and ordinary restaurants are different, which is synonymous with affordability.

"Who are the guests who usually come to eat here?"

Chu Yunfeng asked the waiter to see what kind of people were dining here.

“Let’s split it evenly between Chinese and RB people. For Chinese people, there are usually tourists, and some big companies will choose to come here for meetings.”

The waiter explained it to Chu Yunfeng in detail without reservation at all. Just kidding, the boss said today that this old gentleman is a towering figure in the catering industry and must provide good service.

"So that's it. By the way, can you show me your recipe?"

Tonight's dishes are all arranged by Master Mi. I think he will make some special dishes, but Chu Yunfeng is more concerned about the recipes.

Through the menu, you can know the full picture of the dishes in this store, and you can also know the approximate level of the chef's cooking skills, and you can also see the consumption situation of this store at a glance.

"Okay, please wait a moment." The waiter immediately went out to get it without any hesitation.

"Master Mi's family specializes in Sichuan cuisine, and the other restaurants specialize in Cantonese, Li's and Tan's cuisine. This high-end Chinese food is very popular here."

Mu Qing checked the ratings of these stores on her mobile phone, and also showed Chu Yunfeng their prices. The average price per person was more than 2000.

This price is converted into RMB. It is indeed relatively high-end. It seems that this high-end Chinese food is indeed very good.

"Hello, sir, this is our recipe." The waiter held an antique book and handed it to Chu Yunfeng.

Hmm~!The cooking is pretty good. Just by looking at the appearance of this recipe, you can tell that a lot of care was put into it.

I picked it up and checked it out. There were some traditional dishes, very few high-end dishes, only 5 dishes, and most of the rest were mid-range dishes.

But judging from the materials in the picture, they should be good, otherwise it wouldn’t be sold at this price. Judging from Master Mi’s persistence over the past few decades, he definitely won’t cut corners when it comes to materials.

Putting down the menu, Chu Yunfeng pondered for a while. This was only the situation at RB, and the Chinese food in other places should be different.

After all, RB has been influenced by domestic culture for so long, and has feelings and respect for Chinese cuisine.

Otherwise, I wouldn’t have used such sneaky methods to obtain the secret recipe for cooking.

"How's it going? Do you have any feelings?" Mu Qing looked at Chu Yunfeng deep in thought and knew that he was comparing the differences between home and here.

But Chu Yunfeng didn't know much about the situation in Europe and the United States. If he just compared these two places, it wouldn't make much sense.

"There are too few things to refer to, and it has no practical significance."

Chu Yunfeng and Mu Qing had the same idea. If he went to a few more countries, he would definitely have a deeper understanding of the positioning and development of Chinese food.

“I know a little bit about the situation in Europe and the United States. The main popular ones now are Western-style Chinese food and General Tso’s Chicken, and General Tso’s Chicken is very popular.

However, most Europeans and Americans are not very receptive to Chinese food. The main reason is that they are not used to sharing meals together and are not accustomed to taste.

Therefore, Chinese food was rarely seen on the Michelin list in the past. One of the most important reasons is that they do not have a deep understanding of Chinese food.

Especially some Chinese food terms, such as "fried, stir-fried, fried, stewed, braised, marinated, marinated, grilled and steamed", if you just pick out one and explain it to a foreigner, he will probably be confused.

Not to mention stir-fry, stir-fry, stir-fry, simmer, paste, pulp, roast, simmer, boil, stew, braising, roasting, freezing, carving, honey sauce, smoke, roll, smooth, bake, pot, stir-fry, braising, waxing, and drying And bubbles.

This is a rhythm that drives foreigners to death.
These are just terms for cooking methods. Don’t forget that the biggest reason why Chinese food is so particular is the taste! ! !

The terms for taste include sour, sweet, bitter, spicy, salty, chewy, smooth, crispy on the outside and tender on the inside.
I don’t know whether the foreigner is crazy or not. Can this translation accurately express these meanings?

There can be several ways to make a dish, some even more than a dozen, and different ingredients and different heats will produce slightly different flavors.

Therefore, it is difficult to have a unified standard to evaluate and judge. This is actually a good thing and a bad thing at the same time.

The good thing is that Chinese food culture in China is extensive and profound. It is easy to learn, but it is difficult to master it. One is related to talent and hard work, and the other depends on personal opportunities.

The bad thing is that Chinese food has been unsuccessful in applying for World Heritage status. Among oriental cuisines, Japanese cuisine and Korean winter kimchi have been included in the UNESCO Intangible Cultural Heritage of Humanity list.

I have to say that this is a very big regret. UNESCO’s explanation is that the unique imprint of food on a nation is not the “technology” itself. "

Speaking of this, Mu Qing couldn't help but feel a little sad. The breadth and depth of Chinese cuisine has been difficult to gain widespread recognition.

In particular, the essence of Chinese food, "medicine and food come from the same origin", involves the health concept of traditional Chinese medicine, which contains the values ​​of the Chinese nation for thousands of years.

Take out any medicinal meal, you can trace its origin and history, which shows its long cultural heritage.

"Well said, girl Qing, I didn't expect you to have such an understanding. Yes, yes, Xiao Chu, you should learn from her."

sunny girl?
Mr. Li's words made Chu Yunfeng feel a little embarrassed, but he had to say that Mu Qing did stand higher than himself and had a deeper understanding.

"You guys should go visit the stores in the afternoon. This Mapo Tofu has already become RB's national delicacy. Go and try a few stores in Tokyo that make Mapo Tofu. You will have your own experience after trying it."

As soon as Mr. Li finished speaking, Master Mi came in with dishes!

(End of this chapter)