Color contrast: the color opposition and layering between various materials are also very important when setting the plate. For example, a perfect Spanish mackerel fillet with special cream sauce and steamed potatoes and cauliflower may be delicious, but it makes people lose their appetite at first sight. Generally speaking, green gives people a sense of freshness. Cool and secure. Red is naturally a symbol of passion and excitement. Black is the symbol of stability and elegance. Here, I want to talk about blue, which is a natural inhibitory color. Choose the key point of the dish: as the name suggests, it is the key point and the central point of this dish. It should be pointed out that this point does not have to be in the center of the plate. There are a few points to note. Try to put the ingredients with the highest stack or the largest volume in the second half of the plate. In addition, the lowest point when folding food should not be the center of the plate. The main food in a dish (usually meat or seafood) should be placed in a conspicuous position in the decoration. Don't let the guests reposition the food to eat if it is not used properly. The appearance of dishes may make customers lose their appetite. Usually, when a dish contains two neutral colors and two or three bright foods, it will attract more attention. A typical example of using color matching is that when there are various vegetables in a dish, green vegetables are the main ones, supplemented by other carrots, purple eggplant and yellow-green peppers cut into different shapes.