First of all, correct a concept that sugar art itself belongs to food carving.

candy is not as widely used as fruit and vegetable, butter, chocolate and other food carvings because of some restrictions on its use and production. At present, it is only limited to some special places. If you judge the direction of your study and improvement based on this, you might as well learn all the skills, and the employer will not raise only one who can only play with sugar.

Besides, who told you that sugar art can only be popular in recent years? The scope of sugar art is very wide, and it has been started since humans learned the purification of sugar, and it is constantly advancing with the times with new technologies, new methods and new means. Why not disappear? I suggest you study quietly and study hard, no matter what industry, when you become an expert or a master, look at the world!

In a wordy way, the one who said that sugar is neither fish nor fowl in Chinese food alive is probably not so good, at least short-sighted! The catering industry is learning from diligence, an edible and highly plastic raw material. With artistic conception and superb craftsmanship, it can only be perfect. Why is it neither fish nor fowl?