Sharing meals to lead the fashion (focus on table revolution)
Food culture is a manifestation of social and economic development and local residents ’living customs. Although the way people eat is constantly changing for thousands of years, the formation of a new habit cannot be achieved overnight.
Although the many benefits of the meal sharing system have been widely known, why hasn't it been well promoted in households and catering companies? The reporter interviewed relevant experts to analyze the difficulties of the meal sharing system and the feasible solutions at this stage.
--editor
Realistic difficulty
Rising corporate costs
Personal habits are difficult to change
Special dishes are difficult to divide
In 2003, the China Culinary Association and the China Hotel Association respectively issued the "Code of Business Services for Catering Industry Sharing Services" and "Code of Facilities and Services for Catering Industry Sharing Services". In 2016, the Chinese Nutrition Society compiled the "Dietary Guidelines for Chinese Residents (2016)", which advocates that meals are not wasted. In 2019, the Healthy China initiative was launched, and the meal sharing system was emphasized again.
However, in terms of specific operations, the promotion of the meal sharing system encountered difficulties. Jiang Junxian, president of the China Culinary Association, explained that for catering companies, on the one hand, some special dishes should not be packed separately. Dishes that include carvings, special dishes and other skills need to ensure the integrity of the dishes when serving, and some Chinese dishes are difficult to implement Standardized production; on the other hand, the meal sharing system will inevitably increase the cost of manpower and material resources, and at the same time cause the consumption of water resources and washing supplies to rise.
At the level of family dinners, Jiang Junxian believes that, first of all, Chinese people like to have a lively meal. Some people think that sharing meals makes the atmosphere awkward and is not conducive to embodying the cultural tradition of emphasizing family relations. Furthermore, because habits become natural, it is common to forget to pick up chopsticks. In addition, there are still some areas and populations in China that are at the level of food and clothing, and there are practical difficulties in dividing meals.
Insufficient knowledge of meal sharing is also an important reason for the lack of awareness of meal sharing. Yang Yuexin, professor of the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, said: "For a long time, meal sharing is not included in students 'health education textbooks, not in healthy lifestyle education for adults, and it is not widely advertised like' wash your hands before and after meals. This shows that our national health education needs long-term efforts. "
In terms of system construction, Yang Yuexin believes that at present, China has requirements for public catering health and safety hardware and software, but it lacks relevant regulations on customers and catering service management, and cannot form effective constraints. At the same time, the creation of supporting environments such as policies, places (including schools, communities, kindergartens, etc.), media networks, professional groups, and kitchenware manufacturing are also important.
"The promotion of a new way of life is not as simple as replacing kitchen facilities. The meal-sharing system and the meal-sharing system seem to be different in life technology. What is actually hidden behind is the change in cultural concepts." Folklore expert, Beijing Normal University, Professor Xiao Fang said.
Advance gradually
Use male chopsticks
Food sharing
Innovative dishes
In Jiang Junxian's view, the promotion of the meal-sharing system in our country should be carried out in a way that is easy first, then difficult, and gradually promoted.
Catering companies should provide public chopsticks and spoons to create conditions to provide consumers with the necessary services to share meals. In small and medium-sized restaurants with fewer chefs and fewer waiters, it is difficult to implement a meal-sharing system. You may start by using public chopsticks and spoons. For mid-to-high-end restaurants, chefs should develop more dishes that are easy to divide.
For the dishes that pay attention to the appearance, you can stamp the dishes, display them first, and then divide the dishes; for general dishes, you can directly provide them to the guests in small portions. In this way, on the basis of health and hygiene, it is not only convenient for eating and drinking, but also highlights the visual effect, and also relatively reduces the selling price of each dish, which can increase the total sales of multiple varieties, which is conducive to the growth of restaurant profits.
For soup foods, you can use soup cups to hold them separately, which is not only hygienic, but also conducive to heat preservation; at the same time, through the change of the container, the visual beauty of the food is enhanced.
Eating hot pot can also be divided into meals. To eat big hot pot, you can use a combination of public spoons and chopsticks plus small sashimi. When you eat small hot pot, you can eat your own food.
In addition, it can reasonably absorb some dining forms of Western food, such as buffets, cold dinners, cocktail parties, etc., which is not only convenient for communication, but also practice of dividing meals. It is an ideal form for hotel dining and meeting dining.
Xiao Fang believes that in view of the current social structure, material and cultural foundations of China, public chopsticks and public spoons are more feasible solutions, which is a gradual and partial improvement of the meal. The eating method of sharing a meal not only maintains the shared dietary tradition, but also helps to inherit the Chinese cuisine culture and cooking technology, enhances the emotional communication of the diner, and helps develop healthy eating habits.
At the same time, norms and system building are indispensable. On March 16, the Shandong Provincial Market Supervision and Administration Bureau issued the “Guidelines for the Implementation of Designing a Meal Sharing System in the Catering Industry” in the form of local standards. Recently, based on the experience of the implementation of local standards in Shandong Province, the China Culinary Association and the Shandong Province Market Supervision Administration participated in the revision of the guide, and proposed the national standard project to the National Standards Committee through the National Service Standardization Technical Committee (TC264).
"In short, making meals is a new way of life. Its change requires the cooperation and guarantee of time, environment and related conditions, and the overall coordination of concepts, material conditions and technology." Xiao Fang said.
■ Tips
The dishes are full of color and fragrance. In order to pursue complete and exquisite modeling, some dishes cannot be separated. Jiang Junxian believes that catering enterprises should analyze specific problems and divide the dishes that can be divided into portions; provide public chopsticks and spoons for dishes that are not well divided.
For example, before eating the battered noodles, you need to prepare the meat batter, the battered sour soup and the color of the battered noodles, such as yellow egg skin, black fungus, red carrots, green garlic seedlings, white tofu and other materials. Eat bash noodles in a snack bar, a bowl of noodles per person, plus meat bash, bash soup, and color matching, there is no problem in dividing meals. However, in some banquets, some restaurants will have a large pot of cooked noodles, followed by the color of the meat bash, bash soup, and bash noodles, the guests will make their own picks, then you need to use public chopsticks and spoons Too.
Wang Junping Zhang He