After deciding on this dumpling variety, Xu Yi's thinking suddenly became unusually broad.

He finally realized that his consciousness was imprisoned, and he didn't seem to get rid of those conventional ideas at all, and he always focused on the combination of various very mature fillings on the market, and the selection of materials did not reflect the uniqueness of his dumpling restaurant that was different from other dumpling restaurants.

It is conceivable that if you really only think about those common fillings on the market, then you must be ready to meet the general dumpling restaurant shirtless, and purely fall into the point of competing for taste, price and service.

Without a doubt, this is the least advisable next resort!

The main reason why the fruit phone is expensive is because it meets the needs of its customers, while also maintaining its own uniqueness.

My previous thoughts undoubtedly ignored the all-encompassing characteristics of dumplings, and also lacked my own innovative thinking.

As the old saying goes, "it's hard to tune in all mouths", and everyone's tastes are not exactly the same.

From this point of view, there is no perfect dumpling filling in this world.

Even if you choose the most mature combination and make the dumplings to the extreme, you must not be able to really satisfy all customers, and it is absolutely impossible to win over all customers.

Then, you only need to serve those customers who are satisfied with your dumplings.

As long as there is a group of people who become their loyal fans, then their own pù will definitely be successful!

After all, no matter how small a customer base is, it can't be lower than the proportion of one in a million, right?

Even if it is really one in a million, it does not consider the floating population, but only the millions of people in this provincial capital. At least a few hundred people could become potential customers.

Even if these people are the only ones who come to consume, even if these people only come to their store once a year. As long as your store can stick to it, you can make at least three or five orders of business a day.

Of course. If it's really just like this, I'm afraid that I have the heart to cry, and in such a cold business, this will inevitably lose money!

However, no matter how perverted you are about eating and drinking, you will not be able to achieve this kind of process!

Even if it's one in a hundred, it's already a very low percentage.

If it's a dumpling with ordinary filling, it's a big deal that I can go to another house to eat, and the taste is almost bad. It's better than not having to eat at all.

But if you change to exclusive manufacturing, then I'm sorry, either you come to eat with me, or you can't even find the place you want to buy!

It's really only a one-in-a-hundred choice, and before other companies imitate it, or only theoretically calculate according to the previous frequency, you can do at least a few hundred orders a day. If there are many repeat customers, it is not impossible to sell thousands of copies of this kind of dumpling a day!

So, this seems like a thankless innovation. In fact, it is the most important guarantee for their own profits.

Isn't it the same with fruit phones?

Of course, according to the experience of the Chinese people, if an innovation is very popular, it will soon be copied.

Even something as high-tech as fruit can't stop the copycat. Not to mention a dumpling filling! In the hands of those connoisseurs, it is not surprising that the dumpling filling has been improved to taste better than its own.

If you really get to this kind of process, I'm afraid that I can only distinguish the processing and matching of materials by others...... And then according to their improved flavor, it will be further improved. Once again, it surpasses its opponents in taste.

The reason why he has such a mind is that Xu Yi also realized the essential difference between himself and other dumpling shops. Or that he is the strictest compared to others, and one of his shortcomings is that he has not received any formal cooking training.

The vast majority of restaurant owners are practitioners in the catering industry, and they often rely on themselves to do it step by step.

This also allows them to become familiar with every detail of the cooking process. It is easier to match the dumpling filling according to the attributes of the ingredients and the style that is far more reasonable than what you imagined out of thin air.

It is precisely because of their professional background that they are more inclined to some existing collocations, and this is also easy to limit their thinking by some conventions.

My "ignorance" makes me bound to have more twists and turns in the process of exploration, but this will not limit my imagination to match various dumpling fillings, and I can jump out of those existing things to try a variety of different styles of ingredients and processing.

Of course, this innovation does not mean that you have to give up those conventional dumplings. The regular filling is mature with the style and is more acceptable to the public.

The selection of varieties is naturally based on the existing routines and collocation. And they have a unique space, and the ingredients and seasonings produced taste excellent, which will surely make these conventional dumplings taste better, which seems to be not profitable, but the basis for the survival of their dumpling restaurant.

If you do this, you can succeed in thinking about it yourself.

The survival of the dumpling restaurant can rely on those success factors and recipes that can be replicated, but if you want to develop better, it must be inseparable from innovation - the further development of your own dumpling filling varieties.

The unique space of its own, which allows the cultivation of a wide range of materials without being constrained by the variety of ingredients available on the market, is naturally an excellent basis for innovation.

However, Xu Yi feels that the biggest guarantee for his innovation comes from the difference between inside and outside the space 24 times.

This can ensure that in a short period of time, I can try again and again, create a variety of different styles and tastes, and even suitable for different seasons and weather, develop some varieties that other dumpling restaurants do not have, and even form and improve the unique and charming business style of this dumpling restaurant around this.

What others have and I taste better, and what others don't have, I also have here. Not only can it maintain its deliciousness, but also have its own unique category, so that this dumpling restaurant can truly be invincible.

If you really do this, you must be able to make your dumpling restaurant unique in the various restaurants in the provincial capital and open up a world of your own!

Thinking of this, Xu Yi carefully looked at the existing plants in the space with more confidence.

Such a tall pine tree has been neglected by himself, so will there be anything else in this space that has been forgotten by himself?

After looking at it, Xu Yi really found a few things that were also limited by his own thinking and ignored.

For example, the daylily that grows well and blooms unusually brightly.

When planting daylily, Xu Yi just thought about using daylily and fungus to make a marinade of zuò tofu brain.

Now that I think about it, I can also try using daylily with fungus, or something else to make dumpling fillings, such as enoki mushrooms, which are also similar to daylily.

Even if the taste of the dumpling filling is not satisfactory after repeated attempts, there is no need to be discouraged, you can also try to match these things with others, at least this will make the original dumpling texture and taste more rich and unique.

Similar to the previous treatment, as long as the taste of the dumpling filling is not too bad, I will completely replace the minced meat inside with eggs to satisfy the minds of those pseudo-vegetarians, and even simply replace it with vegetarian proteins such as dried tofu and gluten, which must also be favored by those vegans.

Another example is cherries.

Naturally, no one would think of using it as a dumpling filling.

However, in these years, everything pays attention to a cross-border, emphasizing a mix and match, and the spread of fruit mooncakes is a good example, who dares to say that the dumplings with fruit filling are 100% unpopular with no one to eat?

Another example is sweet potatoes and potatoes that have begun to sprout and grow.

Although these things may not be completely suitable as fillings for dumplings, these two things can be made into starch, which can be used to make the skin of steamed dumplings.

The starch steamed dumplings are crystal clear and remain translucent until they are cooled, and the filling inside can be clearly seen through the skin.

If you use this skin with some brightly colored fruits or vegetables, no matter how delicious the dumplings are, they will at least attract some visual customers to try them.

As long as the flavor doesn't have much of a problem, it will also be a very successful way to gain a new market share for yourself.

Even those tea trees, Xu Yi did not completely ignore them.

Of course, Xu Yi didn't think about making dumplings with tea filling, even if he knew that there was a dish called Longjing shrimp.

If it is used as a filling, this will inevitably lead to too much fresh tea used by yourself, and there is no tea in the province, so it will be more difficult to disguise the source of this tea yourself.

Xu Yi thought of something else that was more operational.

"On the third day of the third month of the lunar calendar, don't forget to boil eggs with shepherd's cabbage", boiling eggs with shepherd's cabbage is the traditional habit of most families in the village during the Qingming Festival.

However, Xu Yi's family is completely different from the village, he does not eat boiled eggs every Qingming Festival, but uses wormwood to steam Qingtuan, which is said to be a tradition left by the old master.

Xu Yi told the fat man about the customs at home before, and he found out that this custom was spread from Jiangsu and Zhejiang, but he didn't know where the old master learned it.

When Lao Dao was alive before, he would take Xu Yi up the mountain to pick wormwood every Qingming Festival, take it back, boil it in alkaline water, and then mash it to make noodles and make zuò Qingtuan.

But Lao Dao also likes to pick some wild tea shoots at the same time, and make some Qingtuan according to that method to make offerings to the old master.

After the offering, most of the Youth League entered Xu Yi's stomach.

The Qingtuan made of tea will naturally have a faint tea fragrance and a slight hint of bitterness, which has a unique flavor compared with the Qingtuan made of wormwood.

During the Qingming Festival this year, Xu Yi was at home, and he also asked the villagers for a little glutinous rice flour, and went to pick wormwood and tea leaves to steam a pot of Qingtuan, and offered them to Lao Dao and Lao Guan in front of the tomb.

Xu Yi thought that this tea could make Qingtuan, couldn't it be put in flour or dumpling filling to make matcha-flavored dumplings......?