This problem has been studied by the culinary world, because people's dietary concept is improving now, and the requirements for dishes are getting higher and higher, which requires chefs to make continuous efforts in ten aspects such as color, fragrance, temperament and cleanliness of dishes, and have different banquet requirements to match. Generally speaking, I will tell you the following points;

First of all, colors include the colors of dishes, decorations and containers. Now, it depends on the color of the lights where the dishes are placed. There should be more than three colors of dishes, but less than five (except mosaics). Both cold colors and warm colors should be used, including the colors of decorations and containers, to complement each other, make the colors bright and make people have an appetite. When the color of raw materials is insufficient, decorations and containers will appear. There is also a kind of lighting that will also affect the overall feeling of the dishes. For example, the radish of the heart will turn black when carved under some lights, and it will be redder and more beautiful under some lights, so the lights will also affect the color of the dishes!

Two. Fragrance is simply fragrance, including the fragrance of raw materials and spices. From the perspective of modern nutrition, we should pursue the fragrance of raw materials, and it is not recommended to use spices and food additives to enhance fragrance.

Three. Taste is taste, and China's cooking pursues exquisiteness. People in China eat delicious food, so delicious food is the value of dishes!

Fourth; Type, that is, the shape of dishes, decorations and containers, comprehensively reflects the overall aesthetic feeling.

Five. Quality is the quality of dishes and the essence of dishes!