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.

Features of fusion dishes:

1. To understand "fusion cuisine", it is more important for chefs to learn that "Chinese food 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 spices from foreign cooking techniques and create their own unique cooking methods.

2. For the reference of major cuisines in cooking, the principle is "take the essence and discard the dross", which cannot be accepted completely, and it is unreasonable, unscientific and useless for dishes with technology and time-consuming.