1 innovation of food raw materials;
With the pace of reform and opening up. Cooking materials are imported from all over the world, and the collocation of some dishes' raw materials should be deepened, and the three imported products should be collected to break the old traditional ideas and highlight the innovative dishes of raw materials.
2, color innovation:
The color of dishes in cooking is the result of the interaction of inherent color, light color and environmental color. In color matching, we should use different color matching methods and methods in a dish according to the inherent colors of raw materials, so as to make the dishes colorful, colorful and harmonious.
3. Innovation of taste form:
There are many flavors of dishes, the first is to use the flavor of raw materials, the second is to use various raw materials to restore the taste, and the third is to use various compound condiments of Chinese and western foods to change the taste of raw materials. The combination of delicious dishes and dishes is mostly achieved by knife work, knife method and variety, but more importantly, it is improved by side dishes and beautified by modeling.
4. Innovation of cooking technology:
There are dozens of cooking techniques, each with different characteristics and differences. The color, fragrance, taste, shape, quality and nutrition of dishes are mainly realized by cooking techniques, and the taste of each word is different. There are also some unscientific procedures and methods in Sichuan cuisine, which must be solved in the process of innovation. Cooking skills should be based on the quality of dishes and production procedures to avoid nutrient loss in the production process, and should gradually develop in the direction of standardization, industrialization and modernization. As an excellent chef, we should learn new skills and create new dishes.
5, the combination of Chinese and Western food innovation:
Chinese and western food have their own characteristics, with southern flavor, northern charm and exotic customs. The combination of Chinese and western cultures has both the main flavor of hometown and exotic customs, which is intoxicating.
6. The unique skills of excavating ancient dishes:
The sun and the moon come and go, and sometimes dishes have to appear and disappear again. They have unique flavors, such as Chengdu Fu cuisine, Tan official cuisine, Manchu-Han banquet, Three Kingdoms cuisine, cuisine and folk customs, which are still appreciated by people today. Business is booming. Therefore, it is more necessary to explore ancient dishes.
7. Ship innovation:
As the saying goes? People are piled up, all by clothes? The packaging is more beautiful and the dishes are more beautiful. Dishes cannot be separated from utensils, which set off dishes. The requirements of utensils are adapted to the types of dishes, which are varied, and the utensils should change with the changes of dishes; The color of utensils is suitable for the color of dishes, and there is a harmonious and contrasting relationship between the color of utensils and the color of dishes, which complements the contrast and makes up for the lack of pattern modeling; The shapes and patterns of utensils should match the patterns and materials of dishes, and they should be properly matched. In short, the collocation of utensils and dishes should highlight the artistic beauty and ornamental beauty of dishes; The texture of tableware should match the price of dishes. Color, taste, shape and utensils are the most important things in dishes, and the value of utensils lies in their exquisite handicrafts. When the two are combined, food and utensils match, showing the characteristics of Excellence, fragrance, taste, shape, quality, nutrition and dishes.
8, menu innovation:
Menus come in many forms, and their formats are also varied. At present, the most practical menus are graphic menus and vivid physical menus, so that guests can clearly understand their consumption and really enjoy it.
9. Learn and innovate from history and culture, competitors, nutrition and health. Continue the research and development of standards. Keep bringing forth the old and bringing forth the new.