in the booming catering industry, we should not only bear the delicious taste on the tip of the tongue, but also bear the real value of health and ingredients. Why do you say that? just yesterday, an old man came to me. This old man is from Zhengzhou, Henan Province. He has been working in the catering industry until now. He has worked hard in the catering industry for more than ten years and still runs a dumpling restaurant today.

speaking of the generosity of the old man in the restaurant, the old man said that at first it was not difficult to cook the food. At that time, the guests did not have high requirements for the food, as long as the taste was moderate, but the good times were in those years, although the diners at that time did not require much. But we did not wait like other peers.

at this time, an old friend in front of the screen may ask, is it not easy to do in the catering industry now? In fact, in this season, the catering industry belongs to the peak season, why do you say that, especially in the bustling urban areas of scenic spots, it is difficult to find a table, and the catering industry in other venues does not show any color, but it does not mean that all restaurants can be like this. this reason is also the main purpose for the old iron to drive here. Here Sanhao shares the current situation of the industry to the old man in front of the screen. The current situation of diners' requirements for the catering industry is simplified. What do you mean? that is to say, there is no need to deliberately do some fancy embellishments, just simple collocation. As a diner, what is more important is the freshness of "ingredients" and the feeling of authenticity.

at this point, the old man in front of the screen may say, isn't this a more common requirement? In fact, as a practitioner, you will find that there is a certain gap between imagination and reality. As a dumpling restaurant, dumplings are a necessary choice. I believe that the old people in front of the screen all know the meaning of dumplings.

Why do you start with dumplings? the filling quality of dumplings represents the quality of this restaurant, although it is a humble dish of dumplings. But there is a mystery behind it. Since Sanhao is a manufacturer of food machinery and equipment, it still has a certain understanding of the needs of diners. Here, Sanhao throws out a point of view, the old man in front of the screen. Whether you go out to eat steamed buns or dumplings, do you eat meat stuffing or vegetarian stuffing? if the answer is "vegetarian stuffing", why not eat meat stuffing? The answer is self-evident.

Yes, this is the main reason why the old man came to Sanhao to see the chopper . The chopper produced by Sanhao is made to check the quality of the kitchen after catering, in the process of fresh meat cutting. Can achieve meat size control, the use of Sanhao chopper cut out of meat, whether steamed buns or dumplings and other meat stuffing products, diners can not only chew in the mouth to eat the fresh flavor of the food, but also can see the quality of the food.

that the old man in front of the Sanhao chopper may not know it. With the taste demand "mother's taste" that many diners often mention to the catering industry, there are many problems that are difficult to solve. In the process of making meat stuffing when my mother was a child, the meat was all chopped with a kitchen knife, and both the taste and the quality of the meat dishes could not be compared with the current rough processing methods.

in fact, in the process of processing, as an old diner, he is very aware of the disadvantages, but with the commercial operation, it is impossible to use traditional manual cutting, whether in terms of labor cost or efficiency. All of them are not in line with the current actual situation, although just now Sanhao started with dumplings, in fact, their dishes are the same, such as Kung Pao chicken, Four-Joy Meatballs and so on.

here briefly expand and share the function of the Sanhao chopper. Sanhao chopper is an equipment instead of manual chopping, and this Sanhao chopper is composed of six chain knives. And in the process of processing and cutting, in order to better maintain the loss of meat fiber, the knife and the cutting basin use linkage operation, what is linkage cutting that, so we chop meat at home, the knife is moving, but the cutting board has not changed, but with the time of chopping meat, the meat quality will lose fiber.

so when Sanliao designs this chopper, it thinks about how to improve it better, so it adopts continuous design. This can not only improve the cutting efficiency, but also effectively ensure the quality of the meat. in fact, the purpose of Sanhao here is not to promote the quality of its own chopper. I hope that through this sharing, it can play a role in promoting the old diners. I also hope that the old diners can communicate more with their peers and avoid working behind closed doors. Sanhao is not criticizing or evaluating anything. This is only the conclusion that Sanhao has seen, heard and known. It only represents a personal opinion.