Home cooking, fresh ingredients, light taste, suitable for their own, health-oriented.
Restaurants have to satisfy the sensory needs of diners' eyes, nose and mouth. Not only colorful ingredients with reasonable, attract people's eyes. But also dishes on the table, exuding a tantalizing aroma. Of course, it is even more important to use the sweet, sour, bitter, spicy and fresh flavors to give diners an unforgettable impression, so that there are more repeat customers to come back to patronize. Are the ingredients fresh? Is the salt and oil over the limit? Are the various seasonings harmful to the human body? These are not the primary considerations of the shopkeeper. The store used dozens of spices, flavors and other general family can not be so careful. This is the gap between amateur and professional.
Of course, cooking is even more of a skill. White case of knife work, the masterpiece of the confectionery chef, red case on the stove fire, fried, boiled, stewed, stewed, fried, deep-fried, simmering, here the learning is not shallow, amateur level is poor.
Restaurant dishes are indeed more delicious than meals at home. But from health considerations, or occasionally taste taste as well, eat home-burned dishes at ease. After all, health is the first.