Why do 90% hotels choose jellyfish as the basic cold dish?

1. Why does jellyfish become a classic taste in Shandong cuisine?

Shandong cuisine originated in Shandong and is a Qilu flavor. Shandong is the birthplace of China's culinary culture, and Shandong cuisine is the only self-created cuisine among the four great Han cuisines (also known as the eight major cuisines) in China, with the longest history, the most comprehensive techniques, the most difficult and the highest skills. There are three most important periods in the history of Shandong cuisine: 2500 years ago, Confucian sages laid the aesthetic orientation of China's diet focusing on delicious, neutral and healthy; /kloc-The "steaming, boiling, roasting, brewing, frying, boiling, frying, wax, salt, black beans, vinegar, sauce, wine, honey and pepper" in Qi Shu 0/500 years ago laid the framework of China's cooking technology. During the Ming and Qing dynasties, a large number of dishes entered the court, forming many dishes and techniques that extremely tested cooking skills.

Classic dishes include Yipin Tofu, Fried Shuangcui, Baiba Bao Si, Shili Ginkgo, Milk Soup Pu Cai, Mullet Egg Soup, Yellow croaker Tofu Soup, etc. Among them, cold jellyfish has existed on the earth for hundreds of millions of years according to historical research. People in China have realized that jellyfish have been eaten for 1700 years, and basically there are jellyfish in Shandong cuisine, which can be said to be a household name. Jellyfish can also reflect the salty, crisp and tender Shandong cuisine. Jellyfish must be one of the cold dishes, which shows its indispensable position in Shandong Province, China. After more than 700 years of development, jellyfish has become the first choice for 90% of the catering industry in China.

2. Why does the catering industry choose jellyfish as a special dish?

Consumer experience with better quality and fresher taste.

The ingredients of fish, shrimp and seafood in Shandong cuisine account for the vast majority. Jellyfish, as an ancient but common food, has always existed on the table. Laizhou Bay, Shandong Province, as a traditional Chinese medicine fishing port city in China, has created "Laizhou seaside seafood that makes the gods drool" because of its unique geographical location and maritime climate. The R&D team set up by Qu Ji Jellyfish is responsible for the research and development of jellyfish from fishing to ingredients, creating a myth that it will last for half an hour from the sea to the table. At the same time, the developed jellyfish mala Tang has become an indispensable product of hotel ingredients.

Save kitchen operation time and improve serving time.

In order to provide the catering industry and consumers with a faster and more convenient ending plan for hotel dishes, the famous chefs of major cuisines in the United Nations, together with the jellyfish with the brand of "King of Jelly in Quji Donghai", developed the jellyfish as an instant jellyfish without secondary soaking. Open the food-grade packaging and add the secret packaging of Quji, and you can make a delicious jellyfish dish in half a minute, which can reduce the operation time.

The taste is crisp and appetizing.

Nowadays, eating jellyfish has become a food trend in major cities because of its low fat and low digestive burden. All major restaurants and hotels have made jellyfish a cold dish, which is refreshing and appetizing. With the help of jellyfish, the turnover rate of adding vegetables has increased unconsciously, and the performance and sales volume have also increased. Jellyfish has naturally become a leader in the catering industry. People who buy vegetables keenly grasp the needs of consumers and choose to purchase jellyfish for a long time.

Combine Chinese and western, stir-fry hot pot and kill it all.

In view of young people's eating habits and fighting styles, combined with the characteristics of jellyfish products, the "Quji jellyfish" R&D team, which is inherited by three people and has more than 20 years of experience in production and research, has developed a series of new jellyfish dishes, such as jellyfish skewers, jellyfish mala Tang and braised jellyfish in oil, and put them on the market after years of efforts. . . Only by combining the innovative ideas and needs of the catering industry, consumers can experience cooler, faster and more comfortable food consumption and constantly lead consumers' taste buds.

Rescue and protect the liver, without hurting the body or feelings.

With the continuous development of economy, consumers have more and more choices of drinks when they go to restaurants. A variety of drinks are mixed together, and if you are not careful, you will drink too much. Drunkenness is a great threat to your health and personal safety. At this time, the hotel will send a fresh jellyfish, add chopped green onion and balsamic vinegar, mix well and add the cooked soup to drink, which can sober up without hurting the body. It is really a warm and caring service for consumers, and it can capture consumers' hearts better than discounted gifts.

The bite of jellyfish made people lose proper limit.

The ready-to-eat wild jellyfish made by Quji jellyfish not only attracts many people in taste, but also has extremely rich nutritional value. According to the determination, the content of protein in every 100g jellyfish is 12.3g, and the residual water compounds are 4g, calcium 182mg, iodine 132ug and various trace elements. Jellyfish is also a good medicine for treating diseases. I have repeatedly pointed out in medical works that jellyfish has the effects of clearing away heat and toxic materials, softening hard mass, removing blood stasis, lowering blood pressure and reducing swelling, and is a good food with the same origin of medicine and food.