It seems that the art of setting the plate can be played at will, decorated at will and studied in depth, but there are rules to follow. Exquisite dishes, plenty of food, well-designed layout, and finally the finishing touch of the sauce. The variety of dishes is a person's life value. In western food, sauce is the most commonly used and the most basic decoration. With a little decoration, the food will glow. Common methods are: scribing, cup pressing, dripping, turntable, molding and dripping. Italian black vinegar is the first dish to draw beautiful lines. Break the spices and put them in the middle of the plate to make a base. Finally, put Danish salmon and avocado rolls on the seasoning. Some black vinegar is relatively simple, and the freshness of salmon is also reflected in the middle.

There is a saying in western food, eat with your eyes first. Your eyes are the first to taste when you eat. Like dealing with people, every dish pays great attention to the first impression. The more beautiful the food is, the stronger the appetite will be, and your food will be half successful in the customer's impression. Good dish setting skills will make customers shine, fall in love with the food here and patronize frequently.

Your plate determines your dishes and artistic direction. Most choices are not only round, oval, rectangular and other shapes, but also plates with different materials. Most restaurants are made of ceramics. There are also some special plates, such as wooden boards or glass plates. Generally speaking, for the main course, white and large plates are the mainstream, because the vast space of colorful colors can easily create various visual arts.

As the name implies, it is the focus and center of this dish. It should be pointed out that this point does not have to be in the center of the board. There are several points to pay attention to: try to put the highest or largest stacked ingredients in the back half of the plate, and don't put the lowest stacked point in the center of the plate when stacking food. The main course of various dishes (usually meat or seafood) should be placed in a conspicuous position in the decoration, and guests should not be allowed to rearrange their food during meals.