Unverified85% confidenceTradeoffTime unknown
菜品道数多≠丰盛，道数堆砌常靠低成本凉菜和小炒充数；应看'大菜/硬菜'占比而非总道数，优质套餐硬菜应占热菜的30%以上
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Related Claims
Unverified菜品丰富度看菜品数量不如看'硬菜占比'：一个标注12道菜的套餐若荤菜仅3道、其余为小菜凉菜主食，性价比低于8道菜含5道硬菜的套餐87% similarUnverified配料表中主料肉/菜含量标注≥50%的炒菜包性价比更高，很多低价产品实际主料不足30%，酱汁和淀粉占大头83% similarUnverified看配料表菜肉比：优质三鲜/白菜猪肉饺蔬菜应排在肉之后但含量≥25%，若配料表首位是水或菜、且肉含量＜20%，多为低成本产品，口感偏水偏柴81% similarUnverified配菜丰富度看配料表荤素比例，含独立真空肉包（非酱料裹肉碎）+2种以上蔬菜的产品实际食用体验明显更好，酱料混合肉末的多为低成本填充78% similarUnverified食材丰富度看肉类占比：中低端产品以宽粉、魔芋、藕片、豆皮等素菜填充，肉类（午餐肉/牛肉/肥牛卷）多为1-2小片；肉多的产品成本明显更高，看配料表中肉类是否排在前列可判断真实用料77% similar
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