In this course, Mr. Fu Jun (Fu Jun, Dean of Shanghai Shanghai Shanghai Cuisine Culture Research Institute) told us that in the face of food from all over the world, which is far beyond our personal growth experience, what should we eat and how should we eat it?

gourmets all over the world are writers (literary method) and scholars (kilometer-based model).

"Beauty is the perceptual presentation of ideas", which means that aesthetic activities need a set of preconceived concepts and theories to support them.

If the human brain is compared to a computer, our tongue senses taste, our mouth senses touch, and our nose senses smell, which are hardware systems. And our cognition of gourmet theory is the operating system, not the software.

Mr. Fu Jun believes that high-quality ingredients are the foundation of good food. Dishes with poor raw materials can't be called delicious food. On the origin of this "quality food", Mr. Fu Jun put forward three theories: reservation and restoration; Collocation and balance; Promotion and optimization.

preservation and restoration: for example, the treatment of live fish, a Guangdong steamed fish with just the right temperature, slightly reddened at the edge of the big bone, at this time, the fish is just raw, the meat is fresh and sweet, the taste is light, and it has a feeling of "floating".

collocation and balance: for example, a famous dish in Shanghai, "DuDu", is a Shanghai dialect, which means slow cooking for a while.

This dish requires both soup and meat. It's first-class pickled and fresh in one pot. In fact, it's a soup hot pot. First, the soup is hung with an old chicken or pigeon, then the fresh meat must be put first, then the bacon, and finally the bamboo shoots and venetian blinds. The ingredients are intertwined with the soup base, each with its own level and flavor, which is extremely rich and delicious.

promotion and optimization: through artificial technology, the flavor of ingredients has been optimized and promoted, many times better than it used to be. For example: Jinhua ham, blue cheese and Taiwan Province mullet roe.

among human senses, these three senses are the basis of our understanding of food: taste, texture and smell.

I am a chef myself. After reading this course, I lamented that the learning road of cooking is endless. Learning to cook is not only about those invisible things (poems and distant places), but also about the life around me (what happens in the community where I live), so as to find ways to make delicious food in life and apply what I have learned.