Why do many high-end restaurants abroad seldom use China ingredients?

High-end restaurants abroad will use less China ingredients. In addition to my unaccustomed taste, I think there are several reasons, namely, cost, quality, recipes and subconscious.

Let's talk about the cost first. Generally speaking, restaurants need to use a lot of certain materials, which need to be profitable and have market potential, and generally use local ingredients. I have never heard of other countries coming to China to import large quantities of Chinese cabbage as ingredients. After all, almost all over the world, the same variety will not change much because of regional differences. Moreover, the greenhouse technology is very mature, and there is no need to go further and further. Moreover, the direct transportation cost is too high, and the difficulty of crossing the trade tax is also a factor that cannot be ignored; Long-distance transportation will also lead to the deterioration or even deterioration of the quality of some ingredients because of the extension of time. From the cost point of view, this is a loss-making business!

Then talk about quality. I have to say that food safety in China is always distrustful. Of course, there is a reason for this. First of all, there are great differences between national standards and EU standards in many places, so many enterprises have gimmicks to claim that their products meet EU standards, so Chinese people think this product is high, but for high-end restaurants abroad, this is the basic bottom line. Of course, another problem is that there are too many people and too smart in China. Once a certain food (not just food) is in short supply and profitable, a large number of unqualified products will naturally flow into the market in various ways. Not if your brain is not broken!

Then there is the menu, saying that one side of the soil and water will support one side. In fact, if people want to be healthy, they need to conform to the solar terms, eat seasonal ingredients and eat local products, so as to better adapt to the changes in the climate and environment and be healthier, while individuals in high-end restaurants often pay more attention to health preservation. At this point, we China people are more compatible, and we can eat whatever we want, such as oysters and crayfish.

Finally, the subconscious influence. In other countries, local ingredients are mainly used, unlike the domestic public, when they hear the word imported, they all feel very good and enjoy it, so they use imported ingredients, while other countries should trust their own standards and markets more, which will exclude foreign ingredients to a certain extent, so the chances of using China ingredients will naturally decrease! Of course, there are still many, for example, senior chefs make good use of cooking and technology, rather than over-selecting ingredients and so on. But personally, the above reasons are the main reasons.

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