Slow Food "Slow" is not used to describe the action of eating here, but is close to the meaning of prendre ton temps. Take time to eat, a chef's mastery of the heat when frying quickly and stewing slowly, the time needed to pickle a jar of jam and cucumber, a waiter's long-term accumulated professional experience that deserves respect, the time that a wine should have at its peak, and the effort to make a job quality and make feelings. Eat. Here, it refers to presenting the value of time in the field of food. The French always say "bon appetit" to the people at the same table before eating, and we in China all say: Please enjoy your meal. If you think about it carefully, the word "slow use" is more meaningful. Only beautiful things are worth taking time and enjoying slowly. The so-called "slow food" is not just "anti-fast food", it is more concerned with the uniformity of global tastes under the mass production mode, the disappearance of traditional ingredients and dishes, and the fast-food life values. People who advocate slow food believe that: eat slowly, seriously, wholeheartedly, spend time and various senses to enjoy a delicious meal slowly, and learn and support the efforts and traditions behind this delicious meal. The impact this can bring to the food culture is beyond imagination. In recent years, Paris, the capital of food, has added a set of food philosophy besides slow food ──fooding, that is, food plus feeling. I hope that diners will feel the food with feelings and emotions. Feel the aroma of each dish when it is served, appreciate the color and beauty of the plate, and taste the combination, collocation and transformation of every taste you eat in your mouth. Maybe it reminds you of a dish of your mother when you were a child, or it may call back a forgotten travel experience. At the same time, in turn, the chef is expected to cook in a more emotional way (instead of systematically and mechanically implementing the materials and steps in the recipe), leaving personal emotions and styles on the plate.