On the flat plate, the phoenix swings the salmon fillets into a cylinder, leaving a little gap at both ends, and then makes the head of the phoenix with a small piece of salmon fillets and puts it at one end of the cylinder. This way of setting dishes is not only beautiful, but also can highlight the texture and taste of food and improve the appetite of diners. Technically speaking, this kind of swing requires fine cutting skills and patience, and it is necessary to cut salmon fillets into similar widths and lengths, and roll them up one by one and fix their shapes. Making the head of Phoenix requires cutting small pieces of salmon fillets, and it takes some time to make the exact shape. Setting the plate is not only a skill to make food beautiful and delicious, but also an attitude and an art. If you want to put the phoenix of sashimi salmon on the flat plate well, you need to master the basic cutting skills and plate setting knowledge, and you also need patience and skilled techniques.