steps/steps/methods 1. 1. Mastering basic skills To achieve innovation, we must first master basic skills. A chef or R&D personnel's basic skills include knife skills, spoon skills, furnace skills and heat. Without these basic requirements, there is no innovation. 2. 2. Understand the traditional dishes. Traditional Sichuan dishes include shredded pork with fish flavor, diced chicken in kung pao, cooked pork, home-cooked tofu, boiled cabbage, etc. Traditional Shandong cuisine includes Jiuzhuan large intestine, Pu Cai in milk soup, hot kidney flower, fried liver tip, sweet and sour fish, etc. The traditional dishes of Huaiyang cuisine in Yangzhou are squirrel fish, dried pork belly, lion's head with crab powder, whole pig's head on fire and silver carp's head torn down. Traditional Cantonese dishes include beef tenderloin with oyster sauce and Long Hudou. Without tradition, there is no innovation. All innovations are grafted on the basis of tradition and produced through addition, deletion, renewal and change. New flavors, new ways, new tastes and new discoveries are innovation. 3. 3. Taste change and innovation should be bold. As mentioned earlier, salad dressing, mustard paste, sugar and orange juice can be blended into one flavor; Tomato sauce, orange juice, sugar and salt can also be mixed into one flavor; Add cumin granules to spicy taste; Laodopted mother and cumin granules are used together; Add cumin to pepper and salt, which are all innovations in taste. 4. 4. It is common to innovate through raw material changes, such as changing chicken into pork, pork into beef, beef into mutton, mutton into fillets, Flammulina velutipes into mung bean sprouts, bean sprouts into celery, celery into abalone, boiled fish into tofu skin, etc. You can also make kidney-bursting flowers into liver-bursting tips, and sweet and sour yellow river carp into sweet and sour crucian carp and sweet and sour mandarin fish, thus making use of the changes of raw materials to produce rich and diverse innovations. 5. 5. Beautiful shapes can give people a pleasing feeling. Chefs should be good at changing shapes and understand artistic aesthetics and appreciation. Matters needing attention 1. First, we must grasp the new trend of the catering market. In recent years, with the improvement of social material and cultural life, people's catering consumption demand is also changing step by step, from the purpose of solving food and clothing to paying attention to consumption grade, and even to today's eating nutrition and eating characteristics, which requires us to keep up with customers' consumption demand, constantly learn modestly, enrich our theoretical knowledge and accumulate practical work experience. One of the greatest advantages of young chefs is that they are active in thinking and quick to accept new things, but they should pay attention to laying a solid foundation and learn arts and make progress with diligence, modesty, dependability and hard work. 2. Second, the starting point of innovative design of dishes should be adapted to the business characteristics of enterprises. This means that if you work in a star-rated hotel, the dishes you design should generally have high grade and order, even considering the acceptance of foreign guests; If you are designing dishes for a hotel with local flavor, then the dishes must take into account the local cultural background and specialty raw materials, unique tastes, eating habits and so on; If you are designing dishes for a fast food company, you must take into account the wide range of raw materials and the ease of making dishes quickly. Of course, this is not static and should be used flexibly according to the specific situation. 3. Third, innovative design of new dishes through new raw materials. With the development of biological breeding technology and transportation, new cooking materials are constantly emerging in the market inside and outside the province and even at home and abroad, which provides a strong guarantee for our innovative dishes. Bold use, reasonable selection of materials and innovative design of dishes with special raw materials are a shortcut, which can also effectively satisfy customers' curiosity. 4. Fourth, the taste is innovative. As the saying goes, five flavors reconcile a hundred flavors, and ten flavors reconcile a thousand flavors. There are many basic flavors of dishes, and the key lies in reasonable collocation. Firstly, the flavor of raw materials is used, secondly, the compound flavor of various raw materials is used, and thirdly, the compound seasoning constantly introduced by condiment manufacturers is used to adjust the flavor, which has been widely used by many culinary workers and achieved good results. At the same time, many condiment manufacturers also pay a lot of money to hire famous chefs as product consultants or image spokespersons, which is not only conducive to the promotion and application of their products, but also enables the master consultants to feed back the actual needs and opinions to the manufacturers in time. 5. 5. Color innovation. The color of dishes is the result of the interaction of inherent color, light source color and environmental color. According to the inherent color of raw materials, the color matching method and the color matching method in a dish should be used to make the dishes colorful, harmonious and attractive, which requires the selection of suitable raw materials and seasonings. This method can improve the original dishes, which can also be described as innovation. 6. Six, raw material form innovation. The shape of raw materials of dishes can be accomplished in many ways, such as hands, machinery, knives, molds, etc. Different pieces of the same raw material will make dishes have different tastes. For the simplest example, dipping cucumber in sauce, patting cucumber, sliced cucumber and shredded cucumber have different tastes and qualities. Of course, beautiful raw materials can arouse people's appetite and improve the quality of dishes. 7. 7. Innovation of cooking techniques. There are dozens of basic cooking techniques in Chinese food, such as frying, sliding, frying, frying, steaming, frying, grilling, roasting, and burning. Each technique has different characteristics, and the color and flavor of dishes are mainly realized by cooking. The complex use and reasonable collocation of cooking techniques will create unique dishes. For example, the same raw material will produce dishes with different tastes because of the different order of steaming before frying or frying before steaming. 8. combine Chinese and western food for innovation. With the increasing exchanges between China and foreign countries in various fields, the intersection of cooking techniques is no exception. The production of Chinese and western food has its own characteristics, which are integrated with each other and have its own characteristics. Combining the cooking techniques, raw materials and condiments of Chinese and western food has both local traditions and exotic flavors. How can it not produce interesting products? Pay close attention to it, almost every cooking contest will produce several excellent dishes combining Chinese and western food. Of course, this requires chefs to contact the cooking skills of western food with an open mind to learn, in order to achieve mastery and use freely. 9. Excavate traditional stunts. As the years change, the sun and the moon cycle, and the excavation of traditional dishes has become a beautiful landscape. The fashion industry is reviving Tang suit and Zhongshan suit, the singing industry is reviving the original ecological singing method, and the catering industry is also regaining the quaint style, pursuing the simplicity of ingredients and tastes. The excavation of traditional dishes such as Manchu-Han banquet, fisherman's banquet, farmer's banquet and water margin banquet has enriched our food structure and improved the cultural connotation of diet. Of course, this kind of dishes should be carried forward on the principle of inheritance, and it will be more popular to make necessary improvements in combination with modern people's values, consumption and nutritional needs. 11. 11. Innovation of dish containers. Dishes are inseparable from containers, which can set off dishes, package and supplement dishes, and reflect the extension of dish culture. There is a harmonious and contrasting relationship between the color and shape of utensils and the color and shape of dishes. Reasonable selection of utensils can effectively highlight the artistic beauty of dishes, which is also an innovative concept. Therefore, chefs are required to have certain aesthetic knowledge and composition knowledge in order to be more handy in their work. In a word, we should observe the demand changes of catering market with keen eyes, and guide innovative design with uninterrupted cultural accumulation and rich work practice. Read more related knowledge and return to the list of food quality management columns.