Yuan Mei, the author of "Eating in the Garden", once lamented: "The ancient poem goes:' Good food is not as good as beautiful utensils', which is also true in Sri Lanka." He also said that dishes should be cooked in bowls and plates. "Appropriate stir-fry appropriate stir-fry, soup appropriate bowl. If you make a mistake, you will feel the color. " This is really a concise summary of the relationship between food and beauty. The collocation of delicious food and beautiful utensils has the following rules: First, dishes and utensils should be harmonious in color decoration. 1, in terms of color, no contrast will make people feel monotonous, and too strong contrast will also make people feel disharmony. Here, the important premise is the understanding of the relationship between various colors. Artists call red, yellow and blue primary colors; Red and green, yellow and purple, orange and blue are called contrast colors; Red, orange, yellow and ochre are warm colors; Blue, green and cyan are cool colors. Therefore, in general, cold dishes and Natsuna should use cool tableware; Warm dishes should be used for hot dishes, winter dishes and festive dishes. But avoid the "K color". For example, putting green fried vegetables on a green plate will not show the fairy green of green vegetables, but will also bury the beauty of decorative patterns on the plate. If you replace it with a white faceplate, it will produce a refreshing and pleasing artistic effect. Another example is to put the tender yellow custard in the green lotus petal bowl, which is particularly beautiful in color; The eight-treasure soup in the crystal bowl is crystal clear, and all kinds of eight-treasure soup can be clearly distinguished through the belly of the bowl. 2. In terms of ornamentation, the material shape of food and the pattern of utensils should complement each other. If the fried shredded pork is placed in a fine-grained flower tray, it will not only give people a sense of disorder, but also show the beauty of the shredded pork itself. On the contrary, if you put shredded pork in a green leaf tray, it will immediately make people feel pure and pleasing to the eye. Second, dishes and utensils should be harmonious in form. There are many varieties and shapes of Chinese food, so the shapes of utensils used for collocation are naturally varied. For example, the flat chassis is used for cooking, the soup plate is used for frying sauce, the oval plate is used for cooking whole fish dishes, the deep bucket pond is used for cooking whole chicken and duck dishes, and the lotus petal sea bowl is used for cooking soup dishes. If you stir-fry with a plate filled with soup, you won't get the harmonious effect of food and beautiful utensils. Third, dishes and utensils should be harmonious in space. The collocation of food and utensils should also be "tailored", and the number of dishes should be commensurate with the size of utensils in order to have beautiful sensory effects. The soup overflows to the side of the dish, which can't make people feel "delicious" and can only give people a rough feeling; A small amount of food will make people feel that food is shrinking, dry and lacks color in their hearts. Generally speaking, the concave and convex lines in flat chassis and soup plates (including fish plates) are the "best lines" for the combination of food and utensils. When serving dishes on a plate, it's best not to overflow this line. When the bowl is full of soup, it is advisable to fill it with 80%. Fourth, anecdotes of dishes should be coordinated with the patterns of utensils. China's famous dish "Guifei Chicken" is served in a lotus bowl decorated with fairy dance patterns, which naturally reminds people of the story that Yang Guifei, who is good at dancing, got drunk in Baihua Pavilion. "Sweet and sour fish" in a fish dish decorated with carp yue longmen will make people full of interest and increase their appetite. Therefore, according to the anecdotes of dishes, we should choose utensils with patterns commensurate with their contents. Fifth, the collocation of a dish should be harmonious. If the utensils of a dish are not all blue and white porcelain, it will lose the colorful characteristics of Chinese food. Therefore, a dish should be not only varied in variety, but also rich in utensils. In this way, the delicious food is dazzling, the beautiful utensils are shining, and the spectacular scenery of the dining table will be presented to you.