The xiaoshan steaming school, with its branded smart test restaurant, has created a new trend of chinese fast food. New visual feasts, artistic performances on the table, smart rises and drops, changes in traditional cooking practices, transparent visualization of glass, steam cooking, heating of food. Black technology tables, desktops are tablets, can order, can write down, can save time and effort. The xiaoshan stadium allows people from different regions to find their favorite food. Specialized robotic services, with no need to hire large numbers of staff and cost savings. And the new steam pan at the shaw hills steamhouse, the full "no steam", the smart device keeps the steam alive, recovers the excess steam, and does not affect the food environment. The xiaoshan stadium was born long ago in this historical context, when the people tried to defend themselves against the authorities, preparing a day's meal, making several bowls to steam in the dining room, so that they could eat as long as they were ready, so as to save time for cooking, and so that they could not see cooking. At that time, the dishes were mainly dry, crotch and pickles, which were easy to store and fast. This practice has been widely disseminated and has continued to this day to form a distinctive system of cuisine. The shaoshan steamhouse is the fruit of the wisdom of ordinary people. It also preserves the original taste of the dish, which is all fragrance and popular. China's xiaoshan steam gardens is based on home-grown steaming grounds, traditional crafts and the construction of a scientific, eco-ecological green raw material base for you to eat of the fragrance of the tunnel, fragrance, health and nutrition. The xiaoshan stadium collects raw material processing, product development, technical training and association management. Based on the indigenous culture of steaming vegetables, the traditional process is carried out through the harmonization of supply, planting techniques, production standards, acquisition and production methods, as well as through monitoring from field to table. The development and full exploitation of the technology of the shaw hill steamhouse, the promotion of the culture of the shaw mountain steamhouse, and the gradual development of the national brand of shaw hill steam house。