In the collocation of ingredients, we should know something about the local food culture, plus artistic rendering, and then change the dishes on the basis of "color, fragrance and taste" to give them new life and achieve the purpose of integration.
Extended data:
Features of fusion dishes:
1. To understand "fusion cuisine", it is more important for chefs to learn that "Chinese food is made in the west, and foreign things serve China". While following the principle of "learning from the west as the body and learning from the west for serving China", they constantly explore new raw materials and spices from foreign cooking techniques and create their own unique cooking methods.
2. For the reference of major cuisines in cooking, the principle is to "take the essence and discard the dross", which cannot be generalized. For unreasonable, unscientific, useless techniques and time-consuming dishes, we should select major cuisines to improve them. The so-called "take the strengths of a hundred schools and gather a show of one family".
3. Understand that taste is not the only theme that dishes want to express, but also the pleasure that visual, taste, smell, hearing and other psychological experiences and senses can enjoy.
4. If you want to be different and surprise people, you have to be a little innovative. If there is a chef, he will be inspired by the traditional dish with sound-Sanxian crispy rice, and his fried crispy rice, rattlesnake, loose seeds, etc. will be put in one dish by using the method of changing the main ingredients and auxiliary ingredients, and the thick juice of Sanxian or sliced meat, sea cucumber, fish fillet, etc. just coming out of the pot will be poured in front of the consumers.
Phoenix. Integrated Cuisine —— A Deep Interpretation of Borderless Cuisine