What's the taste of the restaurant?

"Smell is a difficult thing to describe visually, but it affects 80% of our taste nerves. If your sense of smell fails, so will your sense of taste. Especially for catering, as the industry closest to "smell", its smell should be richer. But the result is not as good as we thought. According to the statistics of spoons, the smell of restaurants is mainly divided into these categories:

The taste of food itself is volatile: the taste of mutton soup, the taste of snail powder, the pepper of Hu spicy soup, and the tea smell of tea shops; It is formed by unique eating methods: barbecue is smoked with charcoal fire, beef and mutton are boiled in the bottom material, and the fried oil of McDonald's and KFC is tasted;

Mixed flavor: mixed with meat flavor, stir-fried flavor, spice flavor, bone soup flavor or others (many Chinese restaurants do not have a unified flavor);

Odor: the smell of oil smoke, bottom material and sewer (because the back of the house is connected with natural gas, the smoke exhaust system is not perfect, and the kitchen is too close to the front hall or property). ); Aroma: This is a relatively tonal smell, which is more common in high-end Chinese food, western restaurants, hotel restaurants and light food restaurants;

No taste. "