most of them are real plants.

The common decorative flowers for cold dishes in restaurants are Begonia, Hydrangea, Osmanthus fragrans, Phalaenopsis, etc. In addition, they are decorated with mint leaves and coriander leaves.

The loading of cold dishes is a process of beautifying and finishing Lai dishes after cooking. Because cold dishes are directly eaten by people after being cut, matched and loaded, they are closely related to the quality of cold dishes and constitute an important aspect of cold dishes. Cold dishes should not only be loaded with beautiful shapes and obvious colors, but also pay great attention to keeping the food clean and hygienic. At the same time, under the premise of good packaging and preparation, we should pay attention to saving raw materials to prevent the waste of raw materials in pursuit of form.