You will usually see fennel, Dendrobium, broccoli, Thai orchids, French incense, cucumbers, carrots, coriander leaves and chopped green onion. Bright colors: celery (emerald green), carrots (orange red) and salted peanuts (milky white)

Noble and exquisite collocation: raw sea cucumber (blue and black), scarlet shellfish (scarlet) and fresh prawn (blue and white)

Think for yourself. Mainly grasp the three links of eating habits, color and nutrition. You can put some fresh lemons and pickled peppers on each cold dish, which will stimulate the appetite of the guests. This practice is the practice of our senior western restaurant here. I don't really understand the details. Go out to eat and see how other people's dishes are cooked, or go out to eat and see pictures of other people's recipes. If you want to be a good cook, accumulate slowly! No one can become master chef at once!