In Chengdu, the two themes of "leisure" and "food" cannot be avoided. We must definitely talk about the molecular food of Yunmen. Not only because it has created a new field in Southwest China, but also because it makes Chengdu, the "food capital", worthy of the name, with such advanced oral experience and leading the country.

The so-called "molecular cuisine" is to treat food with scientific technology and principles, so that it not only has a great sense of form, but also has qualitative changes in shape, taste and taste, which is unique and unique. In fact, molecular cuisine should also pay attention to do as the Romans do, because if it is pure molecular cuisine, few people will get used to that unique taste. After "mixing" Sichuan flavor, molecular dishes are much more intimate and the sense of form is still there. Molecular technology has also added fresh highlights and charm to the familiar taste of Chengdu people. For example, slow cooking at 60℃ can keep the most complete nutrition and perfect taste of food after long-term low-temperature cooking.

For example, this "champagne tomato?" Use the famous Israeli tomato, the juice is sweet and sour, rich in vitamins and minerals. Champagne and carrageenan extracted from plants are added to the surface of tomatoes to make them look more crystal clear. In the middle of the tomato is Pleurotus eryngii salad, which tastes sweet and sour and tastes a little champagne. It has the effects of reducing weight, relieving fatigue and stimulating appetite.