In Japanese restaurants in China, are the dishes really processed with semi-finished products?

Let's start with sushi, fried food, sushi and sashimi, which are difficult for you to distinguish. Generally, fish are freshly cut, and foie gras is the finished product. Bake yourself with a musket. Many shrimps are chilled shrimps. It depends on the store, but stores with a few hundred yuan are all available. Generally, several kinds of fish with relatively large quantities are cut by themselves, and most of them are semi-finished products. Fried food depends on the store. French fries are absolutely semi-finished. Let's look at fried chicken. Some will prepare their own pickling, and some are semi-finished products. Actually, it has something to do with sales. Osaka Roast and Octopus Maruko are semi-finished products if they are not specialty stores.

Staple food: basically fat beef rice/curry rice/oolong noodles/noodles. As the standard of many daily food stores, fat beef is basically raw fat beef rolls, which are made in the store one day in advance and then refrigerated in the refrigerator, and some are freshly made. It depends on the policy of the store. That kind of shabu-shabu shop may not serve fat beef rolls, so the kitchen will cut them by itself. Curry rice, rice must be cooked fresh. Whether curry is a cooking bag depends on the situation. Oolong noodles/noodles, oolong noodles and noodles are mostly semi-finished products, which are very troublesome to process. Few shops choose to make their own. Generally, stores that make their own food will use this as a gimmick to make a clear file, so that you can see how the master got down to the oolong noodles. To tell you the truth, I have never seen my own barbecued pork. Generally, only shops that specialize in Lamian Noodles barbecued pork will cook it themselves.

Yes, especially in shops with a per capita income of about 100 yuan, 100% are semi-finished products, and semi-finished products are not rare, otherwise the storage costs of labor and ingredients can't be controlled, including those popular self-service services, such as Wandao and 420, which are also semi-finished products and mixed with chilled ingredients. Serving is slow, and what is missing occasionally must be fresh, but recently the whole menu is completely busy. Four people at the next table ate more than 40 servings of king crabs. The crab feet in the area behind us were particularly slow, but when we went out for a walk, all the other tables were normal. Of course, we also ate tuna and crayfish until we changed the barrels four times, and each time we ordered more slowly.

Those more advanced Japanese materials are basically per capita 1000 to more than 2000, and no semi-finished products can be seen. How does it taste? Eating less doesn't feel amazing, but it's a little delicate. Suitable for taking pictures. As far as Shanghai is concerned, the best cost performance is actually the kind with small storefront and excellent reputation, with only 20 or 30 people, with an average of 200 or 300 people, but the menu will change with the seasons, but there are not many kinds, short business hours and early closing of food.