With the development of economy and cultural exchanges, China's catering industry has shown a trend of diversification.
In this context, the new cuisine came into being, which has won the love of consumers with its unique taste and rich connotation. New cuisine, as the name suggests, is the combination of traditional cuisine with modern elements to create a new food culture.
The new cuisine inherits the essence of traditional cuisine and boldly innovates, skillfully blending Eastern and Western ingredients, cooking techniques and condiments. For example, the spicy hot pot in Sichuan cuisine is integrated with the spicy and fresh aroma of Chongqing hot pot, and seafood, mushrooms and other ingredients are added to make the dishes more layered and rich.
Another example is the claypot rice in Cantonese cuisine, which combines the traditional methods of Cantonese claypot rice with modern cooking techniques, making the rice more fragrant and delicious, and the taste and nutritional value of the dishes have also been improved.
The new cuisine not only focuses on the richness of the taste, but also on the shape and presentation of the dishes. The chefs use modern aesthetic concepts to make dishes into a variety of exquisite shapes, so that people can enjoy the food while also feeling visual pleasure. For example, the steamed fish is delicately placed on top of the emerald green broccoli and embellished with red, yellow, blue and other colors to create a beautiful picture that will whet your appetite.
The emergence of new cuisines has not only injected new vitality into China's catering market, but also provided consumers with more diversified choices. In the future development, the new cuisine should continue to adhere to the path of combining tradition and modernity, pay attention to the innovation of dishes, improve cooking skills, and integrate food and culture with each other, making it a beautiful business card of China's catering culture.