Chinese food is decorated with jasmine, tender bamboo shoots, amaranth, Luoshen flower, lavender, rosemary, carrot, cucumber, coriander leaves and other flowers and plants. Chinese food placement skills: 1, the desktop is clean and tidy, and the tableware is neatly placed; 2. The serving plate is large and white, which can effectively set off the dishes; 3. Decorating flowers and plants on the plate needs to be matched with dishes to create artistic conception; 4, the staple food is prominent, and the decorative flowers and plants should not be too much.

jasmine

Jasmine is an erect or climbing shrub of Oleaceae and Jasminum, which is white in color and extremely fragrant. It is a famous raw material of scented tea and an important raw material of essence.

Jasmine is native to India and southern China, and now it is widely planted in subtropical areas, mainly distributed in Mediterranean countries such as Iran, Egypt, Turkey, Morocco, Algeria, Tunisia, Spain, France, Italy and Southeast Asian countries.

Tender bamboo shoots

Tender bamboo shoots refer to the buds that bamboo first grows from the soil. They are delicious and can be used for cooking. The edible part is fresh, tender and fat, short and strong buds or whips.

Excellent bamboo species for bamboo shoots in China mainly include Phyllostachys pubescens, Phyllostachys pubescens, Dendrocalamus latiflorus, Dendrocalamus latiflorus and Dendrocalamus latiflorus in the middle and lower reaches of the Yangtze River, Fujian and Taiwan Province provinces.