The cost of raw materials such as edible oils and peppers has increased. The cost of traditional Sichuan peppers, oil, and food materials has been squeezed into the street -

The Sichuan Restaurant “Tibetan” has raised the price of oyster frog pots, shrimp oil, pepper, and pepper, making many Sichuan restaurants feel “profit” pressure.

The reporters found that some restaurants in Ping Street quietly took down some of the traditional food and cooking Sichuan cuisine, replacing the new Sichuan cuisine with less oil and less chili.

The reporter found that the Sichuan Restaurant menu lacked "signature dishes"

Customers who recently ate in Hagi Street found that some of the restaurants’ traditional Sichuan dishes, prawn and gargle, disappeared from the menu.

“No on the menu, only ask the waiter to say it can be done. However, it takes longer to wait for the food.” Last week, Miss Xu, who was eating at a restaurant in Huai Street, told reporters that each time the shrimp must be ordered, the menu was gone. .

The owner of the restaurant told the reporter that the original boiled fish, pelicans, and frogs were all signs of Sichuan cuisine. However, due to the rising cost of raw materials, if many dishes are not adjusted, the net profit is close to zero.

In this case, the restaurant had to remove some of the raw materials that consumed too much food. “We started with boiled fish. We couldn’t move the boiled fish but we had to remove the shrimp from the pot, which was almost used,” said the restaurant owner.

Ms. Xu was not an “opportunity.” The reporter visited 10 Sichuan restaurants in Handan Street. Two of them did not sell frogs, and four had no peloon shrimp on the menu. Almost all the dishes necessary for each restaurant on the street were slowly disappearing.

The cost of market follow-up rose. The net profit was compressed. It is reported that since September, the prices of edible oil, pepper, and pepper have risen all the way, and these are the must-use raw materials in Sichuan cuisine, and their use is not a star.

Li Liming, an executive chef at a medium-sized Sichuan restaurant, calculated an account for the reporter. The main seasonings for the pots and pans sold at the hotel were as follows: 500 grams of cooking oil, 50 grams of dried chili, and 50 grams of pepper. Others can be ignored.

Since September, the purchase price of edible oil has increased by 20%, and the price of pepper and dried pepper has risen from 12 yuan and 7 yuan to 28 yuan and 10 yuan.

In this piece alone, the price of raw materials rose from 6 yuan to 9.1 yuan. The rising costs of main raw materials, labor, and natural gas have not yet been calculated. The bonsai shrimp is priced at only 38 yuan / copy.

"If raw material prices account for about half of the selling price, we can only make money." Master Li said that currently, the proportion of spices alone has reached 26%, which has severely reduced the profit margin.

In addition to the cost of the main course shrimp, we have to deduct rent, utilities, labor, etc., and the original net profit is about 15%. Now only the proportion of condiments has increased by 12%, and net profit has remained about 3%.

Because it is a medium-sized restaurant, the price is the biggest advantage, so restaurants are not willing to adjust prices. As a result, new dishes have to be developed to gradually replace traditional dishes. For example, the newly-developed dry-cooked shrimps of his family were seasoned with spicy sauces and the like. Not only did they taste basically like potted shrimps, the cost of seasonings also decreased by nearly 40%.

Market expansion Sichuan cuisine is less oil and less hot. “Cost rises too fast, and profits from restaurants are getting thinner.” Recently, at a dinner of more than 100 restaurant chefs at the Shinkawa festival cooking exchange, many restaurants stated that Sichuan cuisine was also Homeopathy transformation.

At present, well-known restaurants such as South Beauty and Lukki Kingdom have targeted the development of new dishes with less oil and spicy dishes.

The puffer frog is gradually replaced by the frog frog and the pickle bullfrog similar to stir-fries; the boiled fish, which is mainly made of oil, is also evolving to the green pepper fish, which is dominated by soup; the bonsai shrimp is replaced with a griddle. Dishes with less oil, such as shrimp and clams.

As a representative of the New School of Sichuan cuisine, Yang Fujun, director of sales and marketing of South Beauty's headquarters in South Beauty, told reporters that this year, new dishes account for one-third of the total menu, and most of them are less oil, less salt and less spicy.