Top 1: A good dish name has a good selling point

The first way to increase the memory of a dish is to give the dish a popular name. For example, "Old Cow Eating Young Grass", "Pirate Lion's Head", "The Taste of First Love", "Eighteen Dragon Subduing Palms", etc. can easily increase the attention of diners to the dishes and help the sales of the dishes.

The second trick is to create a breakthrough point with good styling

For example, Master Zhou’s fruity twist fish. In the past, fish dishes were cooked whole or cut into slices. But Master Zhou cut the fish into long thin strips, braided it into a twist shape, and then seasoned it with a fruity juice that is more fragrant than the sweet and sour sauce. This three-dimensional dish is completed. Another example is the "potato buns" shared with you in the 12th issue of "Culinary Artist" magazine in 2017, which can easily arouse diners' desire to taste.

The third trick is very impressive with extreme taste

Young culinary artist Zhu Xiangjia once shared a signature dish with everyone called "Falling in Love with Smelly Fish". When designing this dish, Chef Zhu borrows the pickling method of smelly mandarin fish from Anhui cuisine and Hunan cuisine to pickle sea bass. The finished product can be said to have a very special taste, one that young diners are willing to try. Another example is the currently popular durian pizza and durian chicken, which are loved by many young people, especially girls, because of their unique durian flavor.

Top 4: The form of the finished dish is full of dynamics

The dynamic form of the finished dish is also a way to increase the attention of the dish. For example, molecular liquid nitrogen technology is used to make delicious desserts on site, and last year's popular chocolate mines, as well as dishes presented using molecular smoking technology, are quite dynamic in the form of finished dishes, adding more memory points to diners.

No. 5: Personalized embellishments to attract attention

When the diners sit down, the waiter thoughtfully presents a small menu. Take a closer look. It is no different from an ordinary menu, but it can Serve with dipping sauce. It is obviously a colorful butterfly used as a plate decoration, but it is actually edible; it is obviously a piece of banknote or colored decorative paper, but it is also edible. Whether it's menus, butterflies, or banknotes, they are all printed with a food printer. These small decorations can easily leave a deep impression on diners. Another example is Shiroi Koibito, which is more popular nowadays. It is to chop the white chocolate into a clean stainless steel basin and heat it over water. Then pour the chocolate solution on the silica gel ball like a decoration. After pouring the chocolate, blow it with cold air or a fan for 1 minute. Press the edge of the balloon while blowing to separate the chocolate from the sphere. After the chocolate balls are fully solidified, insert a pin into the balloon to deflate it. As for what desserts or dishes to put in the chocolate balls, everyone can choose according to the diners’ preferences.