当盛装红酒的高脚杯用来盛放麻婆豆腐的时候,有些商家才猛然发现:现今,对于菜式的潜心琢磨或许还不如换一换盘子来得有效中国人对于美食的追求似乎总也是无止境的。菜式的翻陈出新与中西交融已不再是美食界惟一关注的中心,除了在传统“色、香、味”上的严格要求与近年来盛行的“营养风”之外,一股以变革盛放器皿为“花招”的新风潮也悄然兴起。 When a goblet of red wine is used to hold Mapo bean curd, some businesses suddenly discover that nowadays it is perhaps better to change the dishes for the pompous dishes. Only It is no longer the center of the food industry’s only focus on food innovation and blending with China and the West. In addition to the strict requirements of the traditional “color, smell and taste” and the “nutritional style” prevailing in recent years , A new wave of containers for change to “trick” is also quietly rising.