On the basis of extension theory,the elementary method of recipe creation is discussed,the relationship between divergent nature and recipe creation are studied.

Chinese cooking helps the formation of the tastiness of dishes;

There have been various ways t o name dishes since ancient time, displaying the richness of Chinese cuisine.

The flower ingredients can not only add colors, flavors, tastes and shapes to dishes, but also has obviously specific value in nutriology, cosmetology and diet therapy.

The art of dish naming and the dietetic culture;

Effects of Cooking Craft on the Nutritional Components of Dishes;

Smell and taste are both human olfactory cognition of dishes and the dialectical relations between them are unity of opposites which complement each other.

This paper studies informatization and information technology,and the general situation of Chinese catering innovation based on information technology for modularized production and cusine innovation with the demand of modern society.