1. Innovation of raw materials

Breaking the pattern that the raw materials of traditional hot pot dishes are basically unchanged, combining with the requirements of modern quality of life, catering to the needs of young consumers, collecting three exotic foods by sea, land and air, transcending traditional concepts, and highlighting innovative dishes with raw materials. You can also try to introduce a series of healthy, green and novel dishes from abroad to satisfy the modern people's mentality of seeking novelty and Excellence, so as to achieve the effect of unprecedented and early adopters.

while innovating raw materials, we should also adhere to the popular raw materials to satisfy the old diners who "eat authentic". A delicious dish will have great vitality only if it is accepted by most consumers. The promotion of innovative dishes should be based on readily available and inexpensive raw materials, just as "it is not difficult for a chef to cook delicacies, and it is only when he can cook radishes and vegetables delicious." The so-called popularity does not mean that we can't use special raw materials for cooking, but that we should consider the needs of more consumers as much as possible when choosing ingredients, and don't blindly cater to the special tastes of individuals, so as to maintain the vitality of dishes.

second, the innovation of flavor

the bottom material of hot pot is basically divided into two factions, one is Sichuan school-characterized by "spicy" and the other is Mongolian school-characterized by "nutrition and lightness". The flavor of hot pot is also integrated into many kinds of hot pot, such as clear soup pot, chrysanthemum pot, seafood pot, clear oil spicy pot, all-color pot, etc. No matter who is the mainstream, we must innovate in the face of the huge flood of international catering industry, not quantitative change but qualitative change. Cater to the tastes of all parties, integrate the essence of various hot pots into it, and truly develop a "combination boxing" with characteristics, nutrition and heavy punches.

However, it is not so easy to create a brand-new flavor, so we can aim at the needs of different regions and different people for the flavor of hot pot bottom materials, with "five flavors are mixed with a hundred flavors, and five flavors are mixed with a hundred flavors." Develop a new type of hot pot bottom material to adapt to the development of hot pot consumer markets around the world.

Third, color innovation

When it comes to new product innovation, the metropolis thinks that it is just the innovation of ingredients and cooking techniques. In fact, the color innovation of dishes is no less than the innovation of cooking materials and methods. As the saying goes, "color, flavor and taste are all available", and color is the first! The color of the dishes also stresses the "main theme". The color matching of main ingredients and auxiliary materials is mainly based on the color of main ingredients, and auxiliary materials are rarely used. It is precisely because the main ingredients are highlighted and the auxiliary materials are reduced that the overall color of the dishes is divided into primary and secondary colors, and the bright colors of main ingredients can catch the attention of diners at once. It is said that the first impression of dishes to diners is the shape of dishes. In fact, an important part of the shape is inseparable from the color matching. In terms of color matching, we should use different color matching method and color matching method in a dish according to the inherent color of raw materials, and consider the * * * effect of inherent color, light source color and environmental color to make dishes colorful, harmonious and pleasing to the eye, and lively and fresh.

fourth, the innovation of modeling

Modeling gives consumers a visual impact, which is also one of the keys to the innovation of hot pot dishes. With unique modeling and exquisite utensils, diners will be sure to shine at the moment and feel delicious. Then the innovation of modeling can be divided into several aspects: First, relying on techniques. The shape of hot pot dishes is mostly realized by knife work and knife method. It should be processed according to the quality and nutrition of the dishes to avoid the loss of nutrition. At the same time, it should be perfected, shaped and beautified by side dishes, so that its shape is realistic, primary and secondary, beautiful and generous, which will make diners pleasing to the eye and increase their appetite. Second, rely on utensils. As the saying goes, "man is a stake, all depends on clothes". It is more beautiful with gorgeous packaging. The same is true of hot pot dishes, which cannot be separated from the foil of utensils. The requirements of utensils are adapted to the types of dishes, and the dishes are varied, and the utensils should also change endlessly with the dishes; The color of utensils is compatible with the color of dishes, and there is a harmonious and contrasting relationship between them, which sets off the contrast and makes up for the lack of pattern modeling; The shape and pattern of utensils should be matched with the graphics and material shapes of dishes, and they should be properly matched. In short, the collocation of utensils and dishes should highlight the artistic beauty and ornamental beauty of dishes; The texture of the utensils should match the price of the dishes. Good food is matched with beautiful utensils, which is characterized by excellent, fragrant, delicious and shapely delicacies.