Why is there so little "Longjing Shrimp" in Chinese restaurants?

After the arrival of chef Lin Shuwei, Chinese restaurants in the new season feel much higher instantly, and the names of the dishes are very distinctive, which fully embodies the characteristics of China cuisine. One of them is called "Longjing Shrimp", which everyone must have paid attention to. As chef Lin's new dish, it was praised by many customers that day, but one problem is that the amount of this dish is too small.

At that time, only six or seven shrimps were eaten in this huge plate, which was really not enough. To this end, netizens wondered why the amount of "Longjing Shrimp" was so small. In order to solve this problem, Guan Wei released the recipe dynamics of one-stop shrimp, explaining why the quantity of this dish is so small.

It turns out that "Longjing Shrimp" is a standard hard dish in four or five-star hotels, which is most suitable for guests to show off, so the focus of this dish is its taste and setting. For this reason, it is natural to eat less. After all, people go to five-star hotels not to eat, but to have an emotional appeal.

The significance of Chinese restaurant production is to promote Chinese food culture to foreign friends, so it is perfect to think of hard dishes like "Longjing Shrimp".

Because this is not a food stall, but a five-star hotel. In that case, there is no need for the program group to invite a professional chef like Lin Shuwei, because chefs always insist on food and delicacy, putting taste first, and their purpose is to make guests happy. If it is for profit, please invite more ordinary chefs.

I like this way very much. After all, food is very important. what do you think?