Why do the dishes cooked in the hotel taste different from those cooked at home?

The most fundamental point is, haven’t you noticed that the food in the hotel is firstly oily, secondly undercooked, and thirdly heavy in flavour. Except for some high-end non-Chinese restaurants, they generally have these characteristics!

Here is an explanation: Larger oil means more oil is put in, and undercooked means that the fire is higher when cooking, and the oil temperature is higher, and the fried vegetables will be tenderer, as if they are undercooked! It’s up to you to experience the strong taste!

Haha! A little bit of my own experience~~~