This problem involves many aspects. First of all, the stove in the hotel is different from that at home. The kitchen uses fire and oily cooking, so the dishes will be fragrant and bright. Then the restaurant will use more spices than at home. The chef's mastery of the temperature of the dishes and the types of seasonings used will affect the taste of the food. Generally, medium-sized hotels will have more than three chefs, namely the chef and the assistant chef. Cooking at home does not have as many conditions as a hotel, but home cooking is definitely impossible for a hotel. Home cooking pays attention to thick, pure and not greasy. Hotel dishes pay attention to color, fragrance, taste, novelty and many other conditions.

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