Hui cuisine as one of the eight major cuisines, why the sense of existence is so low?

China is a country with a profound food culture, food culture in China has been inherited for thousands of years, with the changes in society, the development so far, can be roughly divided into eight major cuisines. In the eight cuisines in the lowest sense of existence is Hui Cuisine, the reason for the emergence of Hui Cuisine and Hui Cuisine characteristics related to the Hui Cuisine focus on heavy oil, heavy color, heavy taste, heavy fire work, the need for unique techniques in order to cook a fresh mellow and fragrant along the river. Huizhou Cuisine in the current development is limited with the decline of Huizhou merchants, Huizhou Cuisine flavor and the limitations of the ingredients and the lack of cooking innovation has a lot to do.

First, the decline of Hui merchants

The development of food culture and economic strength has a great deal to do with the initial, the reason why Hui cuisine can be among one of the eight cuisines is because of the rise of Hui merchants at that time, now Huangshan although Tourism is very developed, but there is no output of its own cultural soft power, which limits the publicity of the local food culture, the popularity of Hui cuisine in people's hearts has also been reduced.

? ? Second, Hui cuisine ingredients have certain limitations

Hui cuisine in the use of ingredients are basically local specialties, so you want to make authentic Hui cuisine can only use local ingredients, and these ingredients are not in other areas, let alone in other places to develop Hui cuisine, so Hui cuisine in the eight cuisine of the existence of the lowest sense of Hui cuisine has a lot to do with the ingredients.

Three, the lack of innovation

Innovation is a necessary condition for a culture to be strong, especially in today's society, the competition is very fierce, want to be able to get the development of a unique food culture and inheritance, then want to continue to innovate. Today's Anhui cuisine is still using the traditional set, and at the same time, because of the limitations of the ingredients, not to propose new solutions, and not to expand other dishes, so in today's highly competitive food culture in the survival of more and more difficult.

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