1. Molecular cuisine, also known as molecular gastronomy, is a culinary art that uses scientific methods to explain all cooking techniques and results and precisely controls them with numbers. The emergence of molecular cuisine is an important symbol for mankind to truly understand food from a microscopic perspective. It uses modern scientific theories such as physics, chemistry, and biology to break down and reconstruct cooking, a repetitive work that has lasted for thousands of years.

2. The theory of molecular cuisine studies the relationship between observing and understanding the temperature rise and fall of food during the cooking process and the length of cooking time, and then adding different substances to cause various physical and chemical changes in the food. After mastering it, you can then deconstruct, reorganize and apply it to create cooking methods that subvert traditional cooking techniques and food appearance. It can make potatoes appear in a foamy state and lychees become caviar-like, with the texture of caviar and the taste of lychees.