Ten unsolved mysteries in the catering industry, why is Northeast cuisine so heavy?

In terms of climate, winter in Northeast China comes early and leaves late, and the temperature in winter is very low. Living in a cold zone requires more calories. Once you don't have enough to eat, you will easily feel cold and shivering. Therefore, if you want to survive in the northeast, you must have three meals a day. Because of this, people in Northeast China must eat more food to replenish energy than people in South China, so the menu size must be very large.

As far as products are concerned, the black soil in Northeast China is the most precious soil resource on the earth. There are four black lands on the earth, one of which is in the northeast, so most of the major grain-producing counties in recent years come from the northeast. Northeast China not only has vast land and high quality, but also has few people and many components. In the early years, the description of "beating roe deer to catch fish and pheasant flying into the rice cooker" was vivid, rich in ingredients and natural and bold to eat.

In addition, in terms of diet, the northeast people's habit is that the food is finished or bottomed out, indicating that the food is not enough, and the guests are embarrassed to eat again when they see that there are not many dishes, and the result is that they can't eat well. There is enough surplus in each dish to show that the guests have eaten well enough. Therefore, each Caicai code should be large enough. In the northeast, if restaurants give customers less food, the consequences will be very serious. Customers will not only eat once and never visit this store again, but also tell their relatives and friends that this store is stingy, which leads to the decline of the restaurant's popularity and even no one patronizes it.

How to make money from such a big food yard in Northeast China? Some people may ask, the menu of Northeast cuisine is so large that in some places, there are more than three dishes in one dish, and the price is not expensive. Isn't it a loss for restaurants to cook like this? In fact, northeast dishes are generally very simple to cook. Northeast stew, vermicelli stew, stewed chicken with mushrooms, and three fresh potatoes are mostly home-cooked dishes. There are few kinds of ingredients and few chefs, so the cost is naturally not high. There are also northeastern dishes that pay attention to small profits but quick turnover. The popularity of the menu is naturally high, and there are many repeat customers.