Japanese food is recognized as a perfect international food. And a good cook has to be a link between the eater and nature, with a careful cooking by the cook, so that the guests can taste the natural taste of the zui tunnel. Japanese cooking features focus on the original taste of nature, and there is no doubt that the original taste is the primary spirit of japanese cooking. Its cooking methods, which are very delicate, are based on the preservation of the original taste of the food, in the form of high soup, condiments and cooking, which have been prepared slowly for hours. Thai cooking has always been “culturally based, brand-based and chain-to-link” and based in guangzhou and oriented towards the whole country. The thai board cooker, through the establishment of a national logistics distribution centre, has integrated the distribution of materials to 63 branches under the flag. “strategic, informative and functional,” has created an entirely new tablet cooking. An open kitchen is used for tablet cooking and customers can see the course of the food operation. The use of all single-use dishes and the uniformed clothing of the employees makes it possible to appear clean and hygienic and to give the customer a safe meal. The cooking of the tablets must not only become a place for people to talk about and negotiate their business, but also to introduce a special package to facilitate working people and students. At the same time, attention is paid to services, and customers are given a free hot cup of tea to make people feel at home and thus attract return visitors. Thailand's rice cooker coalition has always adhered to the business concept of “innovation in business, in innovation”. As early as the 1990s, thai cookers began to study and introduce advanced management experience and systems for day-to-day management in hong kong, macao, france, the united states, etc. Over the years, thai tablet cooking has focused on integrating the traditional tastes of pure western food and local consumers, constantly introducing technological innovations, and incorporating the attraction of cultural elements to expand food, while preserving the creative nature of the products produced。