Following the trend of the times, the development of Zhejiang cuisine has entered a high-speed leap-forward development stage, with science and nutrition as the guide, hygiene as the guide, taste as the center, nutrition as the guide, and low price, material benefit and mass consumption as the guide. Carry forward, blaze new trails, boldly reform the product structure, adjust the home-cooked taste, enhance the dietary thinking of the times, and implement the concept of popular consumption of Zhejiang cuisine. Zhejiang cuisine has entered the era of high-tech development, and gradually entered into theorization and systematization from practice. It is widely known, low in price, recycled in raw materials, diversified in cooking, and combined with science, food culture and cooking skills. With the progress of material civilization and scientific culture of the motherland, it has made greater and faster progress.

The improvement of cooking technology depends on the scientific research and innovation of chefs in past dynasties, and reform is the only way of the times. Especially in today's deepening market economy, the competition in the catering industry is becoming more and more fierce. With the improvement of people's living standards and the change of living habits, the requirements for taste and dish quality are getting higher and higher. How to meet consumers' high standards and strict requirements for the catering industry is a test for Zhejiang cuisine chefs.

The maintenance and conditioning function of light and elegant Zhejiang cuisine is second to none in other cuisines, and enterprising Zhejiang people are also aware of this and make bold innovations and continuous development on the basis of exploring tradition. As a result, the dishes operated by Zhejiang catering industry are dazzling, and restaurants and restaurants in the catering industry have unique styles and their scale is gradually expanding. With the improvement of material life and cultural life, the majority of chefs pay attention to the color, aroma, taste, shape and container of Zhejiang cuisine, and study and improve the nutritional value of dishes to meet the requirements of a balanced diet, which is more conducive to the health of consumers and adds countless wonderful flowers to Zhejiang cuisine gardens.

Establishing brand awareness is a long-term solution. Zhejiang cuisine, already a brand, has entered people's dining tables with its delicacy and elegance. The established brand needs to be maintained, and any Zhejiang cuisine should be treated as a brand, so that diners can experience the culture and unique spirit of Zhejiang from Zhejiang cuisine. For example, when people mention the hot pot in Chongqing, they will immediately associate it with the unrestrained hot pot. People sitting around the hot pot can also see the generosity of Chongqing people from the steaming pot materials. This is the regional characteristics. While eating, people think of the cultural connotation and customs behind the diet. Of course, while maintaining it, we need to constantly create, keep up with the rhythm of people's lives, and find the life of Zhejiang cuisine from the general public. The further development of Zhejiang cuisine requires the hard-working spirit of the chefs. The long-term development of Zhejiang cuisine is based on emancipating the mind, occupying the market as the goal, inheriting the tradition as the basis, carrying forward the food culture as the spirit, pioneering as the premise and building the brand as the purpose.