Formulating standard recipes is a widely used method and means to control the cost of food raw materials in hotel industry at present. It has played a certain role in controlling costs and standardizing the production of dishes, but from the characteristics of Chinese food, using standard recipes also has its disadvantages.

As we know, western food culture pays attention to rationality. It may calculate how many calories, nutritional units and categories a meal has in advance, determine dishes and choose raw materials on the basis of disadvantages. In the form of expression, they will attach great importance to the elegance of the container, the atmosphere of dining and even the color matching of the dishes, but in contrast, they attach the least importance to the taste of the dishes. Perhaps as long as it is the same dish, its taste will be the same, unchanged, just like the products mass-produced on the assembly line, the requirements and standards are exactly the same, very standardized. The use of standard recipes is also based on this.

However, China's food culture is essentially different from that of the West, which emphasizes the concept of perceptual food, regardless of cooking methods, and focuses on "delicious". But everyone has different standards for food, so Chinese food pursues an "artistic conception" that rises from the taste of subjective thoughts and the feelings of physiological feelings. The artistic conception of this flavor comes from the compound feeling of the compound taste of dishes, which actually embodies the most fundamental feature of China cuisine-uncertainty. This uncertainty will definitely affect the dishes themselves and lead to differences in the use of raw materials. For example, a "stew recipe", which needs to be cooked in winter with heavy oil flavor and heavy color, should be moderately light in summer. It can add more sweetness to Jiangsu and Zhejiang guests and add spice to Sichuan and Hunan guests. Therefore, Chinese cuisine is aimed at different regions, seasons, occasions and taste habits to master the tastes and practices of dishes, including major cuisines. On the basis of their respective systems, we should constantly absorb and integrate the excellent varieties of other cuisines and penetrate each other. If we leave this uncertainty of taste, Chinese food will have no personality. Without this personality, it will not rise to an art, and it will lose its unique charm.

However, the standard menu just limits this basic feature of Chinese food, which restricts the space for chefs to play, making them only skilled workers on the assembly line, not skilled workers with their own ideas. They cannot integrate their abilities into dishes and become artistic creators.