To Ho Huai-shuo, food sculpture is a form of waste, and does not qualify as an art. He argues that housewives should concentrate more on learning how to cut meats and vegetables in ways that will bring out their full flavor and improve the taste of the dish rather than on superfluous decoration.
『色』應當是指烹飪時的刀花、切工是否合乎食物本身的原理，譬如牛肉該怎麼切才不會老，竹筍要切片或切絲才好吃… …，以及該如何配色才好看，這都是主婦們到研習班真正該學的手藝。如果一味講究食雕，在一般家庭裡，會不會顯得浪費？」