There are five main criteria for evaluating dishes. Color, fragrance and shape. Actually, it's quite understandable Color is the use and collocation of color. Cold and warm collocation, light and shade collocation, depth collocation, etc. , are all standards. Mainly to be pleasing to the eye. Fragrance is fragrance. Smells at least appetizing. I want to throw up if I can't smell it. Taste is taste. It's delicious. This is basic. No matter how beautiful the appearance is, it tastes like chewing wax. Form is appearance. Color is color, and shape is the overall layout. Organic. People are not disgusted. A container is a container. I pay more attention to this now. For example. Of course, the small disc in the vat is not beautiful. Mainly the comprehensive quality of several points.