Fusion cuisine does not belong to any kind of cuisine, but is a collection of many cuisines, which is simply mashup. Fusion cuisine combines Shaanxi cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine with Japanese cuisine, western cuisine and Southeast Asian cuisine, creating a brand-new flavor with diversified cooking methods, thus forming a new genre.
For example, Angus cowboy granules are cooked in the way of Sichuan cuisine, using ingredients from western food. This cooking method is full of diversified flavors, and the characteristics of western countries, Japan, Thailand and other countries are integrated into the local flavor in an innovative way. However, integration is not a simple combination of dishes, nor is it a blind innovation, but the chef himself must have a deep professional foundation.
The purpose of integration
In the collocation of ingredients, the producers of fusion dishes need to know something about the local food culture, plus artistic rendering, and then change the dishes on the basis of good color, aroma and taste, giving them new life, in order to achieve the purpose of fusion.
The characteristics of fusion cuisine: the principle of drawing lessons from major cuisines in cooking is to take its essence, discard its dross and not use it all. For unreasonable, unscientific, useless techniques and time-consuming dishes, we should choose integrated cuisines to improve them. The so-called "take the strengths of a hundred schools and gather a show of one family".