Literally, "fusion cuisine" can be directly translated as "fusion cuisine" or called "mashup". This kind of cooking method is full of diversified flavors, which integrates western, Japanese, Thai and other national characteristics into local flavors in an innovative way. However, the integration is not simply to combine dishes together, nor is it a blind innovation, but the chef himself must have a profound professional foundation.

In the collocation of ingredients, we should know something about the local food culture, plus artistic rendering, and then change the dishes on the basis of "color, fragrance and taste" to give them new life and achieve the purpose of integration.

Features of fusion dishes:

It is more important for chefs to understand "fusion cuisine" and learn that "Chinese cuisine is made in the west, and foreign things serve China". While following the principle of "learning from the west as the body and learning from the west for serving China", they constantly explore new raw materials and seasonings from foreign cooking techniques and create their own unique cooking methods.