Cover comment ｜ Zhang Xiaoquan has repeatedly quoted the wrongdoing. Where is the question?

Jiang Yan

Recently, "Zhang Xiaoquan customer service said that kitchen knives cannot shoot garlic". Later, the general manager Zhang Xiaoquan commented on the topic of "Chinese knife worker is not as good as Michelin" and "Chinese people cut vegetables?" The videos are not all the video. The current video is not described according to the situation and context at that time, which has caused great misunderstandings about this. However, he also expressed his sincere apology for his wrong guidance for the misunderstanding of consumer understanding. (China News Agency)

Surgery consumers were "major accidents", and then they were turned out of the "real hammer" and accused of offending the emotions of the offending the Chinese people, and it was even worse. At this point, it is really a trivial matter.

Not all kitchen knives are suitable for garlic. In terms of scientific principles, this is easy to speak. In short, the higher the carbon content, the harder the knife, the more sharp, the corresponding and more crispy. Perhaps it is based on this reason that Zhang Xiaoquan's customer service first replied, "The kitchen knife cannot be patted by garlic, and it will be broken if it is not well mastered." of.你和他讲质量，他和你讲科学，貌似很讲究，但一个不能绕过的“灵魂之问”是——为什么别家的菜刀，甚至是廉价菜刀，都可以做到又硬、又锋利、 Can you shoot garlic again?

Take care of the specific product use scenarios and user habits, and pursue the so -called "high quality" and "high -profile" in the empty land. All of them are the empty pavilions. In the end, it will inevitably have the embarrassment of being unsatisfactory. Recently, a series of controversy, in fact, pointed to a fundamental problem, that is, Zhang Xiaoquan's corporate values ​​have biased, which has caused various aspects such as product design and marketing customer service. In a previous video, Zhang Xiaoquan's general manager talked about it and talked about "Chinese sword workers are not as good as Michelin" and "Chinese people's ways to cut vegetables wrong" Yunyun. This position may explain Zhang Xiaoquan's disappointment today.

Chinese chefs have always set their lives with Zhuo Jue knife; Chinese kitchens are generally "one -size -fits -all" and "cooking everything in a pot." What I want is straightforward. Eating with the ability is quite "learning a pen". In contrast, the western kitchen is completely another logic. In short, it may be summarized as "heavy tools". Various kitchen appliances and cooking utensils are endless. In terms of knives alone, there are all eight -door, various types of various types of various types. For example, chef knives, meat knives, chip knives, steak knives, vegetable knives, bread knives, and boneless knives ... These two systems are originally there is no difference between advantages and disadvantages. Instead, it looks superfluous.

Needless to say, the "kitchen knife" in the classic sense has already been shaped, and the space for innovation and upgrading is relatively limited. In this context, some manufacturers have taken a different approach and desperately smashing the money to "tell stories", comprehensively imitating the Western Kitchen props to engage in segmentation, high -end, and refinement. Unfortunately, from the reality, the soil and water are dissatisfied, but in the end, it is clumsy and a laugh.

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