The advantage of Chinese food teaching is that it can teach traditional cooking skills and culture, allowing students to understand the history and background of Chinese food.

The disadvantage is that it may not pay enough attention to innovation and change, and may not be open enough to new cooking techniques and ingredients. In order to improve this situation, exchanges and cooperation with the international gastronomy community can be strengthened, new techniques and ingredients can be introduced and learned, and students can be encouraged to innovate and try new dishes. At the same time, it is also necessary to strengthen education on food safety and health to ensure that the food cooked by students meets health standards.

In addition, Chinese food teaching should also focus on practical aspects so that students can truly master cooking skills. Students' practical abilities can be improved by organizing practical activities, internships and experimental classes. At the same time, attention should also be paid to cultivating students' team spirit and communication skills so that they can collaborate in a team to complete cooking tasks.