WHY CANTONESE RESTAURANTS ARE CLOSING! (Good or bad?) Canto ep.1
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Here's my hot take, sorry I type like…way too much. People are looking for bold flavors and fun dishes to try out. Like you said, Cantonese food is pretty subtle, so I don't think modifying the flavor or making the food 'gram worthy is gonna do all that much for foot traffic. Novelties are just novelties for a reason. Cantonese food might be on the decline, but it's not gonna disappear. When you talk to most Americans (especially outside of Asian populous areas), a lot of them tend to think of Canto/Canto-inspired dishes as Chinese food. People are going to miss it because it's nostalgic, so the demand is definitely there. It'd also help if businesses added a social atmosphere to give people incentive to show up. I don't know exactly what that would be (and it's really location dependent), but doing stuff like open mic nights or community outreach could help. Cha chaan teng style cafes look pretty profit worthy too. Thanks for making this vid. I'm really missing the spots I grew up with, so I'm glad someone's talking about it.
Keep the quality and traditional styles, then nothing can beat the Cantonese food. It's always hard to keep the dishes authentic outside Canton.
Delicate
Cantonese Food Rules, OK? It will never decline least die. It is one of the components of Chinese cuisine throughout the world. So do not fret as it will be here forever as long as there are Cantonese cooks to cook it without stating the bleeding obvious. Thank you for your assessement.
My favorite Cantonese food is Cheung Fan.
This food is hard to make good plus the ingredients ain’t even that easy to get in America in all the places all over America
Seriously tho, the millennials have so much potential right now to revolutionize chinese food. Like how the French chef turn their cultural ethnic cuisine into high end Michelin star dishes, its time for chinese food to elevate itself higher as well. Be creative, confident, and hungry for new recipe and tastes yet still able to retain their defining characteristics and cultural backgrounds.
that bor lor yao with a fucking chicken steak in it is a monstrosity. I never tried it and I don't know if it's a modern dish but that sweetness mixed with chicken sounds like a bad combination. Sweet meat is very hard to make it taste right.
what is the name of the instrumental at 1:35?
Love the #Raptors jersey Andrew! Thank you for representing the #6ix!!
It’s because people are ignorant and think they can get the Coronavirus by the eating Chinese food.
The older I get, the more I want to stick with my roots (Chinese) but I still try to mix it up everyday.
No. Thanks!
Increase popularity through televised events. Maybe even do something like a MasterChef contest. But with a twist. The twist being that only Cantonese cooking style is allowed. Use some of the best known Cantonese chefs to come in as guest judges.
My theory is that a lot of the great Cantonese cooks that immigrated to the US during the 70s-80s all either retired or died off. Millenial Cantonese cooks just don't have the skills to make great Cantonese food anymore. Plus they're jacking up the prices just to be trendy and hipster.
Cantonese is not loosing its luster. Go to HK or Canton China; the true mecca of Cantonese food, then you'll know what I mean. As matter of fact, Cantonese food is part of the quintessential of Chinese cuisine. The only reason why Cantonese cuisine is loosing its ground in U.S. is because Cantonese Chinese are the oldest Chinese immigrants so when their children come around, they just don't want to continue the legacy of running a Chinese restaurant anymore. Everybody knows running a restaurant is hard work; they rather choose other forms of occupation.
Gotta get on with tech and also simplify the menu. They should get on ahead with online ordering. If possible, minimize the menu to the more popular and frequently ordered items. A lot of Asian millennials like me are blessed to grow up in the 626 and enjoyed eating the Canto diners and dim sum. Lately, I’m seeing people from other parts of LA show up at these eateries, thanks to yelp. If ya get these curious crowds alongside regulars, you might get a steady income as a restauranteur.
Yes good Cantonese food is hard to find these days. People think of Cantonese food as being cheap and greasy and lack any excitement. Cantonese food needs more Chefs like Brandon Jew of Mr Jiu’s here in San Francisco. He has reinterpreting the Cantonese cuisine, with seasonal ingredients, and has elevated Cantonese food to the next level. Thus getting a well deserved Michelin Star, and being nominated for a James Beard Award. We personally like the salt baked fish! His restaurant is in Chinatown where his goal was to revive the banquet style restaurant. He has also opened a second location which is more like counter service called Mamahuhu. (Which I haven’t tried yet) .
在中国大陆一样，重盐重辣的川湘菜横扫各主要移民城市，主打清甜和本味的粤菜越来越小众。
cantonese dish otherwise known as 粤菜 is not bad, it has its highlights but overall overplayed and overrated and over the years has been allowed to just oversaturate without elvating quality. I get it, i have a dark pleasure in going to such places and eating there.
There's more to Chinese cuisine, I personally prefer 川菜,followed by a close second of 湘菜. even then what is really underrated is 新疆cuisine because it is the epitome of what the silk road is in romanticized past about china. it's may years of fusion blend between turks, arabic, muslim and chinese ingredients and cooking techniques. people in China sometimes refer to Xinjiang cuisine as the lost classical cuisine of china.
sandwhich in a Chinese restaurant 👉👌🖕
Also Coronavirus scares are definitely affecting Chinese and Cantonese restaurants
My guy taishan is my home town