The difference between Chinese and Japanese presentation is the difference in presentation:

Japanese presentation: the coleslaw should be piled up in a mountain shape, and usually the shredded ingredients are presented in the form of a mountain pile, which is a loosely stacked pile that creates a sense of richness. It's also easy to pick up. According to the different seasons, the reasonable selection of seasonal ingredients, pay attention to the meat and vegetables, taste, texture, nutrition, dishes and utensils, the main and auxiliary materials, color and so on.

The main points of Chinese plating:

Based on the matching, it is important to pay attention to the shape. There are many traditional methods such as "bridge", "fan", "fish scale" and so on. Regardless of the method, the knife is the first, must be skillful, delicate, cut out a variety of patterns.

Inheriting the tradition, at the same time, should also meet the requirements of modern people's dietary aesthetics, continuous innovation.

For example, in the past, most of the plane is a pendulum, now there is a trend toward three-dimensional pendulum development. Another example, before not writing on the plate, now in order to improve the cultural value-added dishes, Chinese chefs will use the chocolate sauce on the plate to write auspicious words, blessings, create a "plate decorative calligraphy" to beautify the dish pattern, sublimation of dish mood, to achieve "private customization "

Western plating points:

Plate selection. In the technique of western style plating, the plate is the most basic and the most critical structure, but many people tend to ignore this - the plate determines the way you dish and artistic direction of the plating. White and large plates are the norm, as they allow for a wide range of visual artistry.

Color contrast. Color contrasts and layering between various ingredients are also important in plating.

Texture and material matching. Again, a very important quality of the dish is that the texture and material pairing will not only affect the appearance of the dish, but also the taste.