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位于深圳红荔路四川大厦二楼的四川大酒楼,在当地算是一家有相当知名度的中高档川菜馆。一些初到深圳的“辣子族”食客想吃川菜,只要打电话到查询台去,查询台的服务生便会引荐您到四川大酒楼品尝川味。 这里的生意为什么做得如此红火,我带着好奇心拜访了该酒楼的厨师长夏堪豫师傅。 年过不惑之年的夏师傅待人热情、说话直爽。他告诉我四川大酒楼是1990年开的业,当时由川菜烹饪大师李跃华亲自主持厨政。在酒楼的鼎盛时期,每天到这里来吃川菜的人川流不息,排队等候,就连过道上安放的餐桌都坐满了人。 当问到现在的情况,夏师傅快人快语:现在的生意难做。深圳饮食市场的激烈竞争,不光表现在酒楼食肆相互抢生意上,还体现在谁家菜品推陈出新得快。这里的各家酒楼几乎都有自己的特色菜。 为了保持竞争中的有利态势,酒楼每月都有十余个新菜品推出,时隔一个多月除将行销的菜留下外,又将推陈出新。大概是一季度下来要换掉原有四分之一的菜品。通过这样不断推新出新,既可摸清一段时期内客人的口味嗜好,以便调整菜品的结构,又可给客人一种菜品常新的印象。
Located in Sichuan Hongli Road, Sichuan Building, Sichuan Restaurant on the second floor, in the local count is a fairly well-known in the high-end Sichuan restaurant. Some first arrived in Shenzhen, “Spicy” diners want to eat Sichuan, as long as the call to check Taiwan, check Taiwan’s waiter will recommend you to Sichuan Restaurant taste Sichuan flavor. Why do business here so prosperous, with curiosity I visited the restaurant chef summer Hengyu master. Over the age of never-cheek summer treat people enthusiasm, speak straightforward. He told me Sichuan Restaurant was opened in 1990, when cooking master Li Yuehua Sichuan cooking personally presided over the kitchen. In the heyday of the restaurant, people come here every day to eat Sichuan people flow continuously, waiting in line, even the table placed on the aisle full of people. When asked about the current situation, Xia master fast fast language: the business is now difficult to do. The fierce competition in the catering market in Shenzhen is not only manifested in the mutual grab of restaurants and restaurants, but also in the quickening of other dishes. Almost all restaurants here have their own specialties. In order to maintain the favorable situation in the competition, more than ten new dishes are launched every month in the restaurant. In addition to marketing the dishes for more than a month, new products will be introduced. Probably the first quarter to replace the original quarter of the dishes. Through this continuous push new, we can find out the tastes and tastes of guests during a period of time in order to adjust the structure of dishes, but also give guests a new impression of dishes.