molecular gastronomy just adds more scientific knowledge to the cooking process and cooks according to the molecular relationship between different dishes, such as chocolate and caviar, asparagus and licorice. This is expected to make the food better matched and meet the needs of the human body. Sometimes molecular gastronomy can uncover the mystery of cooking food in some aspects, and sometimes it can be used to find the best temperature for cooking protein, or to give food a different structure.

The professional scientific research institution in molecular gastronomy in China is "Shanghai Low-temperature Molecular Cuisine Cooking Studio", and the details can be communicated with the Institute.