奇點臨近您好,視頻分析和音頻原文[始於0分0秒長2分15秒]及中文譯文:

這個視頻展示了一些關於外賣和預製菜的情況，具體細節如下：
1. **外賣打包過程**：圖片中可以看到一名工作人員正在準備外賣餐盒，將不同的菜品放入盒中。菜品看起來已經提前準備好，隻需簡單組合和裝盒即可。
2. **預製菜使用**：有幾張圖片展示了冷藏櫃中存放的預製菜，說明這些菜品已被提前做好並包裝，可以直接加熱食用。例如，最愛吃的炸醬麵是從冰櫃中取出的。
3. **包裝與加熱**：另外幾張圖片顯示工作人員將預製菜的包裝拆開後，加熱後盛放在外賣餐盒中。可以看到菜品通過簡單加熱，非常便於快速出餐。
4. **菜品樣式與成本**：這個視頻還展示了預製菜的實際裝盤效果，包括紅燒帶魚、肉沫茄子等。圖片中提到這些預製菜的成本較低，利潤相對較高。
這個視頻突出展示了在外賣行業中預製菜的普遍使用，快速便捷的特性以及在成本控製上的優勢。
=====音頻信息=====
用玉子菜做外賣 用玉子菜做外賣不僅不倒閉,生意還好到爆單 最近都說唐詩幹不過外賣,逼著我也把外賣開通了 第一次用怕生意不行,幹脆直接用玉子菜做外賣,便宜還實惠 沒想到生意比預想的要好得多了 這些是打包好的,等著棋手來取的 這些呢是剛下單的,等著出餐的 料理包一般煮個三分鍾就能撈出來了 這個是紅燒帶魚,成本4塊,賣20 這帶魚味道真的挺好的,跟自己做的其實很難區別開 這是梅菜扣肉,拿貨才5塊多點,賣22 用錢我還特意找他家要了資質看 反正味道是蠻好的 這個呢是經典紅燒肉,看著還是純五花 成本才4塊5,賣22 這價格利潤兄弟們敢信嗎 玉子蛋煎過吧,一份裏麵放一個 還有這個青菜,其實說實話 這個玉子蛋成本沒有比自己煎一下的少多少 但是真方便呀,用多少拿多少 用不完我直接放冰箱裏就可以了 這三個是一個單子,先打包好放著 按順序接下個單子 看這個麻辣大烤魚,拿貨6塊,賣23 其實之前我都不知道烤魚還有魚製菜 這個吃起來蠻有過油之後的那個香味的 這土豆牛肉啊,成本5塊,賣個25 就這麽簡單水煮一下,直接怒賺你20 還有這個肉末茄子,成本2塊多點,賣你18 你別看他賣上這樣哦,在飯點點他的可真不少 老板怒賺你20 還有鹵肉飯,用的港式鹵肉,成本4塊,賣20 用大包裝做,3塊都要不到 不管是鴨肉豬肉牛肉川菜香菜還是粵菜 都能給你做成料理包 要是十幾年前你能想到現在的餐飲業都這樣了嗎 吃的喝的都是預支的,開店手藝都不要 就搞個剪刀會燒水就行 話說你們真的能吃出來料理包的區別嗎

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Using Yuzi Cai for takeout - Using Yuzi Cai for takeout not only avoids going out of business but also leads to such booming sales that orders pile up. Recently, everyone's been saying that Tang poetry can't compete with takeout, forcing me to open a takeout service too. It was my first time, and I was worried business might not be good, so I just went ahead and used Yuzi Cai for takeout—it's cheap and affordable. Surprisingly, business turned out much better than expected. These are the packed orders waiting for the delivery riders to pick up. And these are the ones just ordered, waiting to be prepared. The meal kits usually just need to be boiled for three minutes before they're ready to serve.
This is braised ribbonfish—costs 4 yuan to make, sells for 20. The taste is really good; it's hard to tell the difference from homemade. This is Mei Cai Kou Rou (preserved vegetable with pork belly)—the ingredients cost just over 5 yuan, and it sells for 22. I even specifically asked the supplier for their credentials. Anyway, the flavor is pretty good. And this is the classic braised pork belly—looks like pure五花 (pork belly). Costs only 4.5 yuan to make, sells for 22. Can you believe the profit margin, folks?
The Yuzi egg is pre-fried, and each portion comes with one. And this vegetable—to be honest, the cost of the Yuzi egg isn’t much cheaper than frying one yourself, but it’s so convenient. Use as much as you need, and just put the rest in the fridge. These three are part of one order, already packed and ready. Just move on to the next order in line.
Check out this spicy grilled fish—costs 6 yuan to source, sells for 23. Honestly, I had no idea grilled fish could be made from pre-prepared fish dishes. It actually has that fragrant, fried flavor. This potato and beef dish—costs 5 yuan, sells for 25. Just boil it simply, and boom, you make a 20-yuan profit. And this minced pork with eggplant—costs just over 2 yuan, sells for 18. Don’t judge it by how it looks; during peak meal times, orders pour in. The boss makes a cool 20-yuan profit.
There’s also braised pork rice, made with Hong Kong-style braised pork—costs 4 yuan, sells for 20. If you use bulk packaging, it doesn’t even cost 3 yuan. Whether it’s duck, pork, beef, Sichuan cuisine, Xiang cuisine, or Cantonese dishes, they can all be turned into meal kits. If you’d thought about it over a decade ago, could you have imagined the food industry would be like this now? Everything you eat and drink is pre-prepared; you don’t even need cooking skills to open a restaurant. Just know how to use scissors and boil water.
By the way, can you really tell the difference between meal kits?