There are newspapers about the catering industry.

Reporter (hereinafter referred to as reporter): Hello, Thaung Myint! Thank you very much for accepting our interview:

(hereinafter referred to as Tang): We can be called colleagues. You can feel that in Chengdu, people like to get information through media channels, especially traditional media. You can see that all major newspapers in Chengdu have catering pages with a very long history. Especially in recent years, Sichuan cuisine has developed rapidly, and the catering pages of newspapers have played a huge role. But in other cities, the basic newspaper will not regard catering as a layout, which can also be related to the status of catering in this city! There is also the character of Chengdu people, which determines this feature. There is a joke that Chengdu people spend a weekend with a cup of 50 cents tea and a 50 cents business newspaper by the Funan River, and then they can spend an afternoon easily. Of course, the price of tea has gone up now, but the price of newspapers has not changed! Some people like to drink tea in teahouses, but no matter where they drink, most people still keep the habit of reading newspapers and like to see where there is excitement. Where can I buy something cheap? Where can I find delicious food and discounts? As long as you see something delicious in the newspaper, people will rush to take a taxi to taste it. In fact, I'm afraid the discount is not enough, but people still insist as always, which has become an inherent feature of Chengdu.

Newspapers use this advantage to package and publicize catering enterprises, and the effect is very good, so some catering enterprises in Chengdu became famous overnight through newspaper packaging and speculation. There are many such examples, so I won't list them one by one. Simply put, the media is a pair of wings of catering enterprises. If they have these wings, they will develop faster.

Reporter: 2005 has passed. What progress do you think the catering industry in Chengdu has made this year? What are the disadvantages? What is the development trend in 2006?

Don: The year is approaching. At this time, the New Year's Eve reservations of major catering enterprises are in full swing, which can be said to be very popular. In the past year, catering enterprises developed more steadily and did not have the strength to join in previous years. But the seemingly calm industry has actually made great progress, and these progress will play a leading role in 2006; For the public, the insatiable delicious mouth has reason to expect more: what new flavors will Sichuan cuisine be popular? Can spicy hot pot be as delicious and cheap as ever? How will the food street be laid out? In fact, experts have long predicted the Chengdu gourmet market in 2006. They believe that the six major food trends will lead the trend next year.

First, the hot pot modernist PK Chongqing 8632. Use "8632" (8 yuan, 6 yuan; Chongqing Hotpot (3 yuan and 2 yuan) featuring vegetarian dishes will be hit hard by Chengdu Hotpot Modernism. At present, Chengdu modernist hotpot, represented by Chuanjiang Haozi, Liangjia Hotpot, Spicy Element and Taste Jianghu Hotpot, has developed rapidly and is very popular. They changed the traditional hot pot restaurant style, took the avant-garde route, highlighted the feeling of "bar", and the customers tended to be younger. In terms of taste, emphasizing health and hygiene, clear oil hot pot will challenge Chongqing all-butter hot pot.

Second, the artistic packaging of Sichuan restaurant. Following the appearance of fashionable restaurants such as Nanting, Baguo Buyi Shuangnan Store, Ziqidonglai, and Bian Shi Caigenxiang Flagship Store, large restaurants such as the Fourth City, Rong Da and Dongmen Store have recently opened. Judging from the decoration style, the new Sichuan restaurant has chosen the fashion road, with bright colors, simple lines, artistic components and exquisite details ... forming the popular style of the new Sichuan restaurant next year. Matching with modern decoration, the food packaging on the dining table is becoming more and more exquisite, and the glass, wooden products, painted pottery containers and Sichuan cuisine have become more artistic.

Third, be tasteful and healthy. In the past, consumers only emphasized the taste and demanded both taste and nutrition. Sichuan cuisine with red oil will gradually decrease and be replaced by new Sichuan cuisine with less oil, fresh and spicy flavor. In the choice of raw materials, natural pollution is emphasized.

Fourth, take it and eat everything. Sichuan cuisine combines the essence of eight major cuisines, and at the same time draws lessons from the seasoning techniques and cooking skills of exotic dishes, which makes the flavor of Sichuan cuisine infinitely expanded. Cantonese cuisine, Hunan cuisine and Huaiyang cuisine have become important "merger" targets of Sichuan cuisine, and Southeast Asian curry, western food and yellow milk are widely used in Sichuan cuisine.

5. The food street faces east and south. Yangxi line catering will continue to expand, and Jinsha area will become a new catering port; At the same time, the catering market has gradually developed eastward and southward, and Bauhinia Community, Wuhou Avenue, East Lake and Jiuyanqiao have become popular ports for catering businesses.

Yipin Xia Tian and Yingbin Avenue will become the golden zone for the extension of Yangxi line catering; Bauhinia community will continue to be a popular port, where fashion catering will focus; Wuhou Avenue catering will form a piece with Waishuangnan catering. With the increase of the living rate in the community of Waishuangnan, medium-sized catering will find a new development world here. There are few restaurants in Jiuyanqiao and Donghu, but with Zhonghai? With the completion of Greenwich, emerald city and other buildings, as well as the development and transformation along the "two rivers and one lake", this area is considered to be the most developed catering port, and middle and high-grade catering and fashionable catering will find a foothold here.

Sixth, e-era service. The service level and modernization level of Sichuan cuisine industry have improved as a whole, and a series of modern catering forms such as star service etiquette, professional ordering staff, computer food preparation system, food studio and marketing planning have become more and more abundant.

Reporter: Thank you for accepting our interview. On the occasion of the new year, I wish you all the best and good health!

Don: Thank you. I also want to extend my holiday greetings to my friends through Sichuan Food Network. I hope everyone has a wide range of financial resources and good luck! In the new year, my teeth are better, my appetite is better, and my meal is better!

(Sichuan Food Network)