Molecular cuisine, also known as molecular gastronomy, is a cooking concept full of gimmicks overseas in recent years. To put it bluntly, it is actually to apply chemical (physical or chemical) theory to cooking and reorganize the molecular structure of food. It can turn potatoes into caviar in the form of foam and litchi, which is said to have the taste of caviar and litchi.

Molecular gastronomy's theory is to study the relationship between temperature fluctuation and cooking time, and then add different substances to make various physical and chemical changes in food, and then deconstruct, reorganize and utilize it after being fully mastered, thus making a cooking method that subverts traditional cooking and food appearance.