I accidentally found a very popular cuisine. Molecular cuisine originated in Europe, and now it is available in many restaurants. It seems that there is no molecular cuisine in Beijing, headed by Ferran Adria. I found a lot of information, but I didn't find it. I just used some special instruments to change the shape of food, and the dishes I made have seen the soup solidified into caviar, or the high-speed machine separated the tomato juice into clear water, which is still popular. Sous vide cooking method, the ingredients are packed in vacuum, put into a low-temperature cooking machine, and cooked slowly at a constant temperature, which preserves the original flavor of the ingredients and reduces the loss of nutrition and water. I tried to buy one of these machines, and found that it cost more than 1 10,000. There are some such restaurants in Hong Kong now, and it is estimated that they will soon become popular in mainland China.