The difference between Chinese tableware and Japanese tableware in Chinese food is that

The difference between Chinese table layout and Japanese table layout in Chinese food lies in the different arrangement of dishes:

Japanese table layout: Cold salad should be piled into hills, usually filamentous ingredients will be presented in hills, and loose stacking can create a sense of richness. Filaments are also easy to pick up.

Chinese dining table setting:? According to different seasons, we should choose seasonal ingredients reasonably, and pay attention to the collocation of meat and vegetables, taste, taste, nutrition, dishes and utensils, main and auxiliary materials, color and so on.

The main points of China's pendulum:

On the basis of collocation, we should pay attention to modeling. Traditional methods include "crossing the bridge", "sector" and "fish scale". No matter which method, the knife method is the first, and all kinds of patterns must be skilled and delicate.

While inheriting the tradition, we should also meet the aesthetic requirements of modern people's diet and innovate constantly.

For example, in the past, most of them were flat pendulums, but now there is a trend of three-dimensional pendulums. For another example, in order to improve the cultural added value of dishes, chefs in China will write auspicious words and greetings on dishes with chocolate sauce, create "calligraphy for dish decoration", beautify the patterns of dishes and sublimate the artistic conception of dishes, thus achieving the effect of "private customization".

Key points of western pendulum:

Choice of plates. In western-style plate setting technology, the plate is the most basic and key structure, but many people often ignore this point-the plate determines the way and artistic direction of your dishes. White board is the mainstream, because the space is wide and easy to create a variety of visual arts.

Color contrast. The color opposition and layering between various raw materials are also very important.

Texture and material collocation. A very important feature of the same dish is that the texture and material collocation of the dish not only affect the appearance of the dish, but also affect the taste.