1. Standardization of Sous vide dishes
In traditional Chinese cooking, certain dishes require the cooker to have rich experience. In terms of cooking, the dishes may taste differently due to different chefs, and it is difficult to guarantee that the dish tastes the same by the same chef every time at different times. Chinese restaurants seem to have difficulty in standardizing technique and greatly rely on the experience of certain chefs. In addition, China still has a lot of room for development in Chinese style pre-packaged products of Sous vide. People's pace of life is getting faster and faster, and the working pressure is generally too high to prepare meals, or they choose to eat out or buy instant food because of time constraints. The instant food market is developed. At present, there are few production lines of Sous vide pre-packaged products in China, and there are not many kinds of mature products, which needs further development.
 
2. Sous vide prepackaged food
Under the trend of inheriting the traditional Chinese culinary culture and driving the tradition to keep pace with the times, the research and application of Sous vide technology has made some traditional Chinese dishes better. The methods have been improved, and the quality of the dishes has been optimized. For example, the Sichuan Institute of Tourism has set the research of Sous vide on the improvement of flavor and taste of meat as a fund project. Long Chen and Xing Qiao, under the guidance of American chef Thomas Keller's work, carried out traditional methods and low-temperature vacuum slow cooking on the classic Sichuan cuisine garlic white meat. Multiple experimental studies have found that in the vacuum anaerobic environment, the colored ferrous ions in the meat are not completely oxidized, which improves the color of cooked meat. The fresh precipitates in the meat are also well preserved, avoiding the loss of the umami taste cooked with traditional boiled water. Finally, the best low-temperature vacuum slow-cooking method for garlic white meat was concluded. Some food companies have started to develop Chinese style Sous vide prepackaged food.
 
Compared with the cumbersome cooking, the lack of color, flavor and nutrition of the existing canned or vacuum food in the market, and the proliferation of additives, Sous vide prepackaged food fills this gap to a certain extent as a new generation of vacuum food, and people only need to open the bag. With easy steps, dishes that are full of color, flavor and nutrition without additives can be obtained, providing consumers with a new choice and a new way of eating. Sous vide low-temperature vacuum slow cooking is not yet popular in China's households, and there is still a lot of room for development and market capacity. The sous vide method is simple to operate, simplifies many cooking skills, has low oil and low noise, and makes food with good color, nutrition and taste.