Why is Zhang Xiaoquan so outrageous in 2022?

It is suggested that Zhang Xiaoquan don't blindly find someone to find out. If there is a problem, what is the Michelin chef Yunyun, first sorting out the brand first!

Text | Sea Casten

Zhang Xiaoquan, known as the famous scissors brand in the first year of Chongzhen (1628) in the Ming Dynasty, went to a hot search on July 14. The reason was that a consumers in Guangzhou bought Zhang Xiaoquan kitchen knife. During the shooting of garlic, the kitchen knife broke.

Zhang Xiaoquan general manager Xia Qianliang claims to educate consumer maps: related video screenshots

In Uncle Hai's view, this is not a big deal. But what I never thought was —————

Xia Qianliang, the current general manager of Zhang Xiaoquan, went on a hot search. It stated in a video, "The Chinese people cut vegetables is wrong, and all Michelin chefs are not this way of cutting." If this sentence has been said to the listener, and listen to the next statement of Xia people-

"Why is the meat cut from chefs in Michelin and more transparent cucumber slices because there is a fulcrum in front. Zhang Xiaoquan tilted the head in front of the knife, that was not a sense of design, that was consumer education."

Uncle Hai wants to say, how do Chinese consumers cut vegetables and use you to educate? What is the marketing way? In business talks, do you not create a tool suitable for Chinese consumers, and shoot a video and install the big tail wolf?

Although from Xia Qianliang's clothes in the video, this video should be shot in winter, and Xia Qianliang also apologized for this. But this matter still has to be said.

1

In the opinion of Uncle Hai, Xia Qianliang's video at that time. This kind of rhetoric, since it represents Zhang Xiaoquan, a well -known knife cut brand, it can only be said that the Zhang Xiaoquan brand in 2022 is ashamed to the ancestors. Why do you say that? After all, if it starts from the first year of Chongzhen, Zhang Xiaoquan has become a well -known brand for almost 400 years. How many such ancient brands are there in China? Where was Michelin at that time? Is it born?

Ding Jican, the inheritor of Zhang Xiaoquan scissors forging skills: Xinhuanet

From the establishment of a business in Yixian County, Anhui, to the development of Hangzhou in the big city, including the first layer of steel's good steel, the stories of the first layer of steel were inlaid. Zhang Xiaoquan's story shows the Chinese people's way of business. In that year, Zhang Xiaoquan was pursuing fashion and longing for higher profits. These experiences should undoubtedly be remembered by future generations. Since then, Zhang Xiaoquan, a generation of Zhang Xiaoquan, has inherited the classics and created a boutique. Why are managers such as Xia Qianliang said to the camera what Michelin chefs? I do n’t know how to be embarrassing after listening to the statement of Zhang Xiaoquan's scissors for forging skills.

At that time, why did Zhang Xiaoquan develop a layer of steel inlaid? Isn't it to pursue the market and adapt to the market? To create a tool that ordinary people like and practical?

But what does Xia Qianliang say now?

Uncle Hai does not deny that the Michelin restaurant has its value, but I personally think that the evaluation system of the Michelin restaurant itself is more suitable for Western restaurants. As for the Chinese restaurant, of course, it is also commented on Michelin, but to be honest, in the Chinese catering industry, there are many people who recognize Michelin and do not recognize Michelin. As for Xia Qianliang, "Chef Michelin does not use this method of cutting vegetables." I don't know how many Michelin chefs he asked?

Uncle Hai personally took a plate of cucumbers and told Xia Qianliang that the knife of the "shot" could not be cut off.

no doubt,

shoot,

Among the Bai case masters in the north, it is a must!

Shoot cucumber and garlic, why not shoot? As for the various cold dishes taken by the northern family, each family has the practice of inheritance. The blade was shot, the knife was shot, and the back of the knife was shot, each with its own shooting.

Including Shanghai fried pork chops, you need to use a knife back to pat the meat and ask Xia Qianliang. Can you shoot it? I care how he uses a knife for Chef Michelin!

For hundreds of years, it has been such a shooting method for hundreds of years. Why should you learn chef Michelin? Don't go to the Western restaurant to make a hand! What's more, chef Michelin said that he couldn't shoot with a knife! I don't even know if this Xia Qianliang had been kitchen himself?

Therefore, Xia Qianliang's statement couldn't stand at all! From the perspective of an old -fashioned knife cutting manufacturer with a brand with nearly 400 years, this is even more ashamed to the ancestors!

2

Of course, some friends have noticed that foreign brands including Germany, including Double Liren, also said that the tools produced by their own can not shoot garlic. In Uncle Hai's view, whether it is Zhang Xiaoquan and other local brands or foreign brands, it is not possible to shoot garlic clouds on a single product. There is a warm reminder. This is normal.

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That is to say, whether a good knife is not in whether it can shoot garlic, but whether it has reached the technical indicators declared on its product.

As for whether you can shoot garlic, this is related to what steel is used in a knife, and how many degrees Celsius fired, water temperature, quenching time, polishing method, etc. during the burning. I don't know if Mr. Xia Qianliang, a bachelor's bachelor's law of law and a master's degree in senior business management in Shanghai Jiaotong University in 1984, should go to the relevant technical school to learn about or learn about the technology of tool manufacturing. The so -called "grinding a knife to cut the firewood errors", know more about the technology of making the knife, maybe it is more used than boasting what Michelin Yunyun tube!

In essence, it is not a special high -tech product. Instead of doing "consumer education", it is better to ask consumers to ask for advice-

What is the habit of cutting vegetables for consumers?

Can you create a tool that takes into account western food and Chinese food, especially northern dishes? Even foreign brands like KFC knew that they had come to a place and learned to make some places to attract consumers. Zhang Xiaoquan did not need to pretend to be garlic!

Zhang Xiaoquan's knife is not recommended to shoot garlic. In terms of cases, you can learn lessons and develop better product maps: network screenshot

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I have to say that it has been 2022, and ordinary Chinese consumers have seen the world. It is really outdated to use the good and evil of "foreign adults" as a standard. In particular, Zhang Xiaoquan is an old brand with non -heritage projects. If Xia Qianliang's rhetoric is used as a crisis public relations, it may be a chance to further catalyze the crisis that was not considered a big crisis.

You know, after the news of Zhang Xiaoquan's shot of garlic knife, Wang Mazi in the north has already claimed on the Internet that his knife is fine.

Source: Company Prospectus Manual Map: Sina Finance Listed Companies Research Institute

And a pillar chart from the Sina Finance Listed Companies Research Institute has shown that from 2018 to 2020, Zhang Xiaoquan OEM's product output totaling 30.392 million pieces, 29.8078 million, and 330,1800, respectively, accounting for 76.51%and 75.17%of the total output of the total output, respectively , 77.15%. Therefore, from the perspective of output distribution, Zhang Xiaoquan has the problem of dependence on production in production.

I am afraid this is the key to Zhang Xiaoquan's knife!

It is recommended that Zhang Xiaoquan, don't blindly find people's foundry, on the other hand, the four -digit single -handed knife is often marked with high -end. What is wrong with the problem and what Michelin chefs are cloudy, and the brand combing it first is the right way!

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