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淮扬菜作为与鲁菜、川菜、粤菜齐名的中国四大菜系之一,也是四大菜系之中唯一不以省区名称命名而以地方区域名称命名的菜系,可见其在中国饮食界地位之尊。然而在西式快餐迅猛冲击中国餐饮界的局势下,以海鲜站稳阵脚的粤菜、以调味料刺激味蕾的川菜、鲁菜尚能抓住广大群众的脾胃,而做工精致、口感清淡适中的淮扬菜却长期局限于小规模的区域受众。该如何突破限制,实现更大市场的突破,是菜系本身存在的局限,还是市场定位偏差亦或是发展战略的失误,需要我们回归菜系产生、生长、发展的内外部环境,为其量身打造更为合适的发展路径。
Huaiyang, one of the four major cuisines in China that is well-known among Shandong cuisine, Sichuan cuisine and Cantonese cuisine, is also the only cuisine in the four major cuisines that is not named after the provincial name but a local one Respect However, under the rapid impact of Western-style fast food in the catering industry in China, Cantonese dishes with seafood stand firm and stimulate the taste buds of Sichuan cuisine, Shandong cuisine still able to seize the masses of the spleen and stomach, and exquisite workmanship, light taste moderate Huai Yang It has long been limited to small-scale regional audiences. How to break the limit and achieve a bigger market breakthrough is the limitation of the food system itself or the deviation of the market positioning or the development strategy, which requires us to return to the internal and external environment for the emergence, growth and development of the food industry, and tailor it More appropriate path of development.