Molecular food, a concept of cooking that is gaining popularity all over the world, was first put forward by Seth and Hungarian physicist Nicholas Kurt in 1988. Molecular food, also known as molecular cuisine and molecular cuisine, is called future food and artificial cuisine. Molecular food refers to the combination of edible chemicals such as glucose, vitamin C, citric acid, maltitol, etc. or the change of the molecular structure of ingredients, and then the combination. That is to say, from the molecular point of view, unlimited food is produced, which is no longer limited by geography, climate, yield and other factors.