四川吳抄手混搭風特色川菜館裝修設計案例

抄手作為經(jīng)典川菜之一，與餛飩、餃子齊名卻又不盡相同。歷經(jīng)長年在地的演化，辛中帶甘潤、自成一格的「臺灣風四川菜」，設計師將川菜的味帶進到室內(nèi)，結合現(xiàn)代的元素，新與舊之間的碰撞與火花。今天鄭州宏鈺堂裝飾小編為您推薦的是四川吳抄手混搭風特色川菜館裝修設計案例！

As one of the classic Sichuan dishes, hand copied is as famous as wonton and dumpling, but different from each other. After years of local evolution, the designer brings the flavor of Sichuan cuisine to the interior, combining modern elements with the collision and spark between the new and the old. Today, Zhengzhou hongyutang decoration small editor for you to recommend is Sichuan wuchaoshou mix style characteristic Sichuan cuisine restaurant decoration design case!

專業(yè)餐廳裝修公司運用了穩(wěn)重木皮的元素調(diào)和了空間中的刺激感，讓辣椒能強烈卻也溫和的表現(xiàn)，圓鏡和隔柵讓光更戲劇化演繹臺北的60年代，這個美麗的時代，光灑落在每個角落之間，使空間產(chǎn)生不同的表情。金屬的手刷銅點綴，也隱隱透露出傳承多年的老味道并不失其精致感。

Professional restaurant decoration companies use the elements of stable wood veneer to reconcile the excitement in the space, so that the pepper can express strongly but mildly. The round mirror and grille make the light more dramatic to interpret the 1960s in Taipei. In this beautiful era, light is scattered between every corner, making the space produce different expressions. Metal hand brush copper embellishment, also reveals the heritage of many years of old taste, does not lose its delicate sense.

另外以辣椒構成的藝術品置入在此室內(nèi)空間，將成為此餐飲空間的亮點之一，多了一種視覺上的感受及記憶點。

In addition, the works of art made up of pepper are placed in this indoor space, which will become one of the highlights of this dining space, adding a kind of visual feeling and memory point.