中国传统素菜中,仿荤菜品占了很大的比例。为了追求荤菜的色、香、味,烹饪仿荤菜需使用很多的油和调味品;为了达到鱼、肉的质感,甚至要用添加剂来处理素菜食材。人们吃素是为了健康,如果适得其反,不如不吃。在此背景下,诞生了新派素菜厨师,他们以净素为主题,创作全素菜品,探索着素食的未来。 Chinese traditional vegetarian, imitation meat dishes accounted for a large proportion. In order to pursue the color, smell and taste of meat dishes, it is necessary to use a lot of oil and condiments for cooking meat dishes. In order to achieve the texture of fish and meat, even the additives should be used to treat the vegetables and ingredients. People eat vegetarian for health, if counterproductive, it is better not to eat. Against this background, a new school of vegetarian chefs was born, focusing on pure prime, creating vegetarian dishes and exploring the future of vegetarian food.