When I was a child, I went out to eat big meals and stir-fry dishes. Why do I have a big meal and a hot pot barbecue now?

Friends of the post-80s and post-90s, have you ever seen anything extremely horrible? In the past, when we were young, our parents took us out for a big meal, and all we ate was cooking, especially going to hotels. A table full of dishes, glass plates turned and turned, bringing our favorite dishes to their eyes.

Now the so-called big meal has become mala Tang and barbecue, especially for office workers in big cities. If you want to treat yourself on Sunday, find a hot pot franchise store or barbecue store with a booming business and good reputation to go to the toothache. Be sure to take pictures before eating.

We should realize that cooking has no advantage in the current economic development of physical restaurants. Because of the high cost of cooking, it takes a lot of energy to shape and hire a chef. The restaurant kitchen needs more chefs to ensure the meal rate during the peak meal period.

Even if a few chefs are hired, there is no way to ensure that the quality of food is relatively stable every day. High efficiency, quality management and cost have become several mountains that weigh on restaurants, but now there are fewer and fewer restaurants famous for their cooking. More importantly, the hotel can only be equipped with chefs. Generally, small restaurants either invite cheap chefs or bosses to do it themselves.

Why can hot pot and charcoal barbecue become the most popular meals now?

First, it is because hot pot restaurants and charcoal barbecues have stable, fast and efficient output and consistent food quality management. Hotpot restaurants only need to put spices in the pot and prepare fresh ingredients, and the restaurant kitchen doesn't even need to cook unnecessarily. Just cut the food and put it on the plate before serving.

Charcoal barbecue is done immediately after serving. Just grasp the duration of charcoal barbecue. Waiters generally receive study and training, and can cook charcoal barbecue. The taste of barbecue is generally seasoned with salt, cumin powder and Chili powder. How bad would it be? As long as the meat is not burnt, it is generally not difficult to swallow.

Second, hot pot and charcoal barbecue are more participatory. Nowadays, young people actually like "participation" very much. When I cook by myself, making delicious hot pot or barbecuing by myself will make the meat sizzle, which will give me a sense of accomplishment. This is different from cooking at home. The operability of hot pot and barbecue is relatively simple. As long as you have hands, you basically won't roll over.

Third, it changed the diet structure of customers. In the past, if people tasted bad food, they would continue to stand up and say a word or two about the basic theory. Now people are too lazy to argue about whether this dish tastes so bad today, whether the chef is not good at it, and whether the restaurant should refund the money for this dish.

Everyone prefers dishes with relatively stable taste. It is better to eat hot pot or charcoal barbecue than to risk eating unstable dishes. In short, it won't be difficult to swallow it again. The taste of your favorite shop will never change, because the bottom pot is still the bottom pot, and the barbecue seasoning is still the seasoning.

To sum up, it is a "semi-self-help Chinese fast food" that is popular with contemporary people and can ensure the stability of food flavor. You don't need a special chef, you just need to study and train a group of staff. The labor cost is low and it can be driven for a long time.

So the cooking you see at this stage is seriously divided into two levels. The increasingly popular and developed cooking has become a snack bar, a fast food restaurant and a built-up restaurant, and the constantly high-end cooking has become a Chinese restaurant provided by private kitchens, banquets and hotel restaurants, which is no longer the daily consumption level of ordinary people.