beancurd jelly豆腐花

cotton candy棉花糖

分子料理

−Create an ocean of food

−No longer limited by factors

−solve the problem of some local food shortages

•the future of food, artificial food

•Eatable chemicals or Change the molecular structure of food

yogurt

the thin skin makeup with mango juice

potato

Cherry foie gras樱桃鹅肝

•liquid nitrogen

•reduce the use amount of cream and milk

•no additives

• molecular cooking ： bubble （泡沫技术） ,capsule （胶囊技术） , liquid nitrogen （液氮技术） , low temperature slow cooking （低温慢煮） , etc

• Original →？ harmful ？• low temperature slow cooking→minimize the loss of moisture

traditional way reduce 15% - 20% of the moisture food grow old

low temperature slow cooking technology

Moisture loss only between 5% - 8% food is especially fresh

•keep food primary colors to the greatest extent•reduce the use of salt or no salt•retain vitamin ingredients •No oil or only very little oil

The birthplace of molecular gastronomy

Spain's EL BULLI restaurant

•Only in April to September each year •only do business dinner•only 20 tables•only to entertain 8000 customers throughout the year•a year or more in advance booking is still in an endless stream

Thank you