Molecular gastronomy is the world's pioneer gourmet cuisine, which uses scientific methods to understand the physical or chemical change principles of food molecules to create food.

The chef uses various tools and innovative techniques to break up the molecules of the ingredients' taste, texture, appearance, and "recombine" them into a new dish.

To put it simply, solid food is turned into liquid or even gas for consumption, or the color and shape of one food is changed to make the food look more like another food.

As molecular gastronomy technology matures, foreign pioneer chefs have opened up the field of molecular gastronomy, applied molecular technology to desserts, and spread it to China.

3 Development of Molecular Desserts In 1987, the concept of applying molecular technology to food was born. In 1992, Nicolas Kurti and Herve This launched the International Molecular Gastronomy Exchange Conference. In 1995, Herve This established the Institute of Gastronomy Sciences at the French College in Paris. In 2003,

Chef Ferran Adria of EL Bulli, a three-star Michelin restaurant, put meloncaviar (melon imitation caviar) on the menu for the first time, and molecular gastronomy technology began to mature. In 2008, Zhengzhou Molecular Gastronomy cooperated with Spain and France to develop the application of molecular gastronomy in Chinese food

In 2009, dishes that combined molecular gastronomy and Chinese food appeared in China. In 2011, China Dimple Dessert was the first in the industry to establish the International Studio of Molecular Gastronomy. Molecular dessert technology is used to produce various colored and flavorful foams.

Like a streak of white foam on cod, it looks like cream foam but tastes like fragrant pear. A drink that looks like beer tastes like tomato.

Foam technology, spheroidization technology, and spheroidization technology are mostly used in capsule fish roe and egg yolk technology. The omelette has a bursting feeling when bitten into it, and tastes like orange; the liquid dripping from the needle becomes caviar, and the ingredients are made into juice.

Put it into the syringe and drop it into the specially prepared liquid to form small balls.

After passing through clear water, it tastes like fish roe and has a fresh taste.

Liquid nitrogen technology Liquid nitrogen technology is applied to molecular cooking. Pour black sesame paste into a vacuum tank, inject nitrogen and put it in the freezer, allowing the nitrogen to compress the particles under vacuum; or put lemon sorbrt with a champagne flavor into it.

In liquid nitrogen, it condenses into a shape similar to a small French cookie.

Food decomposition technology changes the form of food through quick freezing, vacuum slow cooking and other methods to obtain the core taste of ingredients.

Marshmallow, the representative product of molecular desserts, is the oldest molecular dessert in China.

Marshmallow is made by centrifugal force from granular sucrose into fine sugar filaments, and finally becomes cotton-like.

The sucrose crystal molecules are arranged neatly, and the marshmallow making machine breaks the crystal arrangement and turns the crystals into syrup.

When the sugar rotates at high speed in the heating chamber, centrifugal force ejects the syrup from the small holes in the heating chamber and solidifies it into sugar strands.

Mango caviar uses liquid nitrogen to freeze mango juice and encapsulate it in capsules. It looks like salmon roe, but is actually mango juice.

Similar ones include lychee or other juices, peaches, chocolate, etc.