In the land of China, the food culture has a long history, among which, the state banquet cuisine is even more unique, which can be called the treasure of Chinese cuisine. However, among the many delicacies of state banquets, there is a dish that used to be beautiful, but now it is unpopular because of its high price, which makes people sigh at the ruthlessness of time.
The name of this dish is "abalone stewed with conpoy", and once upon a time, it was a "highlight" dish at state banquets, and was praised for its unique taste and rich nutritional value. Whenever there is an important state banquet, stewed abalone with conpoy is always used as the finale, allowing guests to taste the delicacy and charm of Chinese cuisine.
The main ingredients of stewed abalone with conpoy are conpoy and abalone, both of which are treasures in seafood. Scallops, also known as scallops, are made from the dried adhelceptor muscle of scallops, which has a rich aroma and a unique taste. Abalone is the "soft **" in the ocean, rich in nutrition, delicious in taste, and known as the treasure of the ocean. Combining these two ingredients and carefully stewed them, the abalone stewed with conpoy becomes a delicious dish with both color and flavor.
However, as time goes by, the ** of stewed abalone with conpoy has continued to rise, which is prohibitive. There are two main reasons for this: first, the two ingredients of scallop and abalone are inherently expensive, and with the increasing depletion of marine resources, the cost of fishing is also increasing; Second, the production process of stewed abalone with conpoy is complex, which requires exquisite cooking skills and rich experience, which also makes its cost rise.
In the face of such a high **, many people began to shy away and were unwilling to pay for this dish. Some people even said: "Although the stewed abalone with conchord is delicious, it is really not worth the price." This can't help but make people think, why did the once beautiful state banquet "highlight" end up like this?
In my opinion, the reason for the high cost of stewed abalone with conpoy is not only the scarcity of ingredients and the complexity of the production process, but also related to people's consumption concepts. In modern society, with the improvement of living standards, people's pursuit of food is getting higher and higher. However, this pursuit is often misunderstood as focusing only on the high and low, and ignoring the value of the food itself. Although stewed abalone with conpoy is expensive, its unique taste and rich nutritional value cannot be measured by money. Therefore, we should look at food from a broader perspective, not just the ** factor.
Of course, to solve the problem of the high cost of stewed abalone with conpoy, we need to start from many aspects. First of all, it can strengthen the protection and management of marine resources, promote the sustainable development of fisheries, and thus reduce the cost of fishing. Secondly, the catering industry can explore new cooking processes and technologies to improve the yield and quality of stewed abalone with conpoy and reduce production costs. In addition, consumers should also change their consumption concepts, rationally look at the relationship between food and value, and do not blindly pursue food.
In short, stewed abalone with conpoy, as the "main dish" of the once beautiful state banquet, is now unpopular because of its high price, which is indeed regrettable. However, as long as we work together to start from many aspects such as **, the catering industry and consumers, I believe that we will be able to make this dish shine again and become a bright pearl at the state banquet again. At the same time, it also reminds us to cherish marine resources and pay attention to sustainable development, so that the food culture can be inherited and carried forward.