Light catering refers to light food. Broadly speaking, snacks such as porridge, steamed buns, jiaozi, spring rolls, Shao Shao, fruits, cakes and biscuits can all be regarded as light food. Therefore, "tea drinking" in China and Guangdong, "afternoon tea" in Europe and a few other foods that can be enjoyed at non-dinner time can all be called light food.

The light dining store is not big, there are no noisy people in the store, only simple long tables, comfortable soft chairs and simple and delicious food. It doesn't take long to finish eating, and the environment is fresh and elegant.

Light side dishes are low in salt, sugar and oil. In the United States, light food can be hamburgers, not so much butter and cheese fat; In China, the light food can be a saliva chicken sesame leaf salad, with roast chicken breast as the main source of protein, spicy sesame leaves as the bottom of leafy vegetables, sesame oil, peanuts, peppers and fragrant leaves as the top of the salad, or a convenient meal.

Extended data

Light catering source:

The word "light food" first came from Europe. In France, the "lunch" of lunch means light food; In addition, "snacks", which are often interpreted as fast and simple food in restaurants, are also one of the representative words of light food. So another meaning of light food is simple food that can be eaten without spending too much time.

Having a full stomach and not eating too much can be said to be the original concept of "light food", and sandwiches are the best representative. In recent years, because of the healthy wind, lettuce salad is the first menu to enter healthy light food, followed by soup, and low sugar, low fat and low salt is regarded as the norm. What about now?

When Mister Donut doughnuts in Japan started to queue up, yanik's dumpling shops were half the sky red, and more and more coffee shops were opened, Taiwan Province Province followed Japan's footsteps: the light eating style featuring desserts began to spread, and the general public cared about the taste and atmosphere when tasting, so the problem of obesity was left to dessert chefs.