Well, cooking should be easy to learn, but the beauty of cooking is not easy to learn. For chefs, they are better than diners in pursuing the beauty of dishes. Chefs must learn to use the shape and color of dishes to stimulate the excitement of diners' taste, improve the sensitivity of taste, be targeted, impress themselves first, and then impress others. However, when chefs pay attention to the shape and color of dishes, it is easy to ignore the definition of food, and sometimes it is self-defeating. The so-called food is not only beautiful, but also edible. I found that the dishes cooked by many chefs are really beautiful, but the dishes decorated with them are useless and can't be eaten. Once, I found that the carrot beside the dish was raw. Perhaps the chef didn't think that sliced carrots would become ugly, dry and curly once all the water evaporated. Therefore, I have always warned my disciples not to use radishes except for three-dimensional carving. If you want to use them, you must blanch them with water. (Profile picture) The more I eat out, the better I sell. In fact, the more I feel sad about it. Do you know how many hands should be put in a seemingly uniform dish (whether the hands are clean or not)? Do you know how much pigment is put in bright and dazzling dishes? Here, I can't doubt the chef's professionalism, nor can I doubt the chef's sense of responsibility, because I am also a chef. But I can't help worrying whether the kitchen is busy, or whether the chef can make me feel at ease with the mentality of "thinking for customers". I have a friend who is the kind of foodie who pursues the best of both worlds. She only ordered dishes with photos on the menu, which looked beautiful. I am on the side, and I really can't bear to stop her yearning for beauty. I want to tell her that almost none of the dishes in the recipe photos are cooked, so the dishes will look green and stiff, and the charm of red meat and the shyness of white meat will be displayed. The dishes are very photogenic, so it is not necessarily true that they are really fried. But I never had the courage to say it. However, as a result of pursuing beauty with her, the food served often disappoints her. Even she herself said it would happen every time, but she would still take it correctly every time. The beauty of cooking is not easy to learn, and it is not as simple as the chef knowing "painting" and the diners knowing aesthetics. Among them, there is a deep mystery. If you want to solve the mystery, you must work hard.