T'ang Hsue-pin, chairman of the Tourism Department at Chinese Culture University is of a different opinion. He views food sculpture as an indigenous form of creative expression which can do much to embellish Chinese cuisine. T'ang has often observed how foreigners are particularly delighted and impressed by the carryings.
文化大學觀光系主任唐學斌，並不反對適度地發展能烘托中華菜色之美的食雕藝術，他尤其喜歡在國際友人共餐的場合裡，看到他們驚訝、讚美的表情。