Nicholas Tse, "Twelve Flavors of Sharpness" made people realize that Nicholas Tse can cook and loves to cook.

His approach is towards modern catering, combining Chinese and Western cuisine.

Many food preparation methods in modern catering are fusion and improvement.

There are many concepts in traditional Chinese food that are actually contrary to modern healthy diet. Most Chinese food is heavy on oil and "heat".

Almost most Chinese dishes cannot be cooked without oil and fire (don’t get too serious with me, I mean most).

In Chinese food, almost all ingredients must be cooked thoroughly.

But we know that from the perspective of healthy eating, vegetables lose their nutrients when cooked thoroughly; also, Chinese food tends to be more flavorful. Of course, Cantonese food is relatively light, but Shandong and Sichuan food are basically "seasonings"

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Why do I say this? Because there were not many ways to preserve ingredients in the past and they were prone to spoilage.

This means that it must be cooked thoroughly during the production process. At the same time, due to regional taste differences, more ingredients will be added during the production process. Chinese food is called "flavoring". During the cooking process, the flavor of the spices "penetrates" into the ingredients.

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