四川现卤现捞现在可以说是风靡全国，引起了各方各面的注意，美食爱好者们穿越大街小巷，四处寻找好吃的四川现卤现捞，各位投资者们也是四处寻觅，希望找出一个极具投资意义的品牌或项目。但是，在四川现卤现捞如此风靡的今天，我们却也有一些思考。
Sichuan present brine salvage is now popular throughout the country, which has attracted attention from all walks of life. Food enthusiasts cross streets and lanes to find delicious Sichuan present brine salvage. Investors are also looking for it everywhere, hoping to find a brand or project with great investment significance. However, nowadays, it is so popular in Sichuan that we have some thoughts.
第*，四川现卤现捞是如何火起来的。
这个问题要想追溯到更久远的时间，原因已经不那么可考了，但是毫无疑问的是，四川现卤现捞之所以能火起来，跟它的做法是有很大的关系的。因为采用但是现场制作现场起锅的这种方式，所以大家都觉得四川现卤现捞要比传统的卤味好，别的不说，光是“新鲜”这一条，就让很多卤菜望尘莫及了。另外一个就是，当着所有食客的面，在水里面加入纯天然的香料，也会让大家觉得这样的人食物是十分健康的，没有任何对人体不好的添加剂。
Firstly, how did Sichuan's present brine salvage catch fire?
The reason why this problem can be traced back to a longer time is not so obvious. But there is no doubt that the reason why Sichuan's present brine salvage has become popular is closely related to its practice. Because of this way of making pots on the spot, we all think that Sichuan's present brine is better than the traditional brine. Otherwise, the "fresh" one alone makes a lot of brine out of reach. Another is that adding natural spices to the water in front of all diners will make people feel that such people's food is very healthy without any additives that are not good for human body.
第二，四川现卤现捞，将来的路能有多长？
这个问题同样需要分开来看。如果能保持现如今的发展状态，四川现卤现捞很有可能还会在市场上风靡很多年。但是不难看出，目前也有少部分人抱着投机取巧的心理。通过网络打造一些所谓的“网红”品牌，在四川现卤现捞上面大做文章。其实，四川现卤现捞是不是王红品牌不重要，网络只会是一个推手，让这个品牌火得更快而已，实际上呢，四川现卤现捞能取胜市场，更重要的还是在于它的味道。
Secondly, how long will the future be?
This issue also needs to be looked at separately. If we can maintain the current development status, it is likely that Sichuan's present brine salvage will be popular in the market for many years. But it is not difficult to see that at present, there are a small number of people with the mentality of speculation and ingenuity. Through the network to create some so-called "net red" brand, in Sichuan now salvage on the top of a big fuss. In fact, it is not important whether Sichuan present brine salvage is Wang Hong brand or not. The network will only be a pusher to make the brand more popular. In fact, Sichuan present brine salvage can win the market, but more importantly, its taste.
第三，在未来的市场中，能兼顾品牌和味道的四川现卤现捞才能长久的拥有市场，才能长久的占据人心。
这一点，其实是亘古不变的，不管是传统的卤味，还是新兴的四川现卤现捞，这都是不可动摇的一个点。只有真正懂得了这个点，并且认可这个点的人，才能端正自己做市场的态度，才能不那么急功近利，而是认认真真的把味道当做生命，用心去打造一个品牌，去经营一个品牌。
Thirdly, in the future market, only by taking into account both brand and flavor can we have a long-term market and occupy the hearts of the people.
This point, in fact, remains unchanged throughout the ages. Whether it is the traditional bittern or the emerging Sichuan present bittern salvage, it is an unshakable point. Only those who really understand this point and recognize it can correct their market attitude, not so eager for quick success and instant benefit, but seriously regard taste as life, intentionally build a brand, to run a brand.
以上就是关于四川现卤现捞的几个思考，如果你有更好的想法，欢迎和我们一起探讨。
Above are some thoughts about Sichuan's present brine salvage. If you have better ideas, you are welcome to discuss with us.