What can I learn from zero-based learning of Sichuan cuisine in training schools?

If you go to school to study the major of Golden Collar Chef or Chef Elite, you can learn eight major cuisines, namely, Sichuan cuisine, Hunan cuisine and braised dishes.

Including hotel popular dishes, local Qiong dishes, classic dishes, palace dishes, medicinal dishes, artistic conception dishes, fusion and innovation dishes, new cuisines from all over the world, etc. Special utensils and tableware (dry pot, hanging pot, etc.). ), as well as understanding all kinds of condiments, utensils, cooking utensils, chopping board technology, food flavor types, mastering sizing, thickening and other technologies, knife cutting, pot turning and other basic training.

Food carving: including booth design, flowers and birds, fish, insects, dragons and phoenixes, figures, melon carving, etc.

Art platter: making popular cold dishes and pictographic dishes. Pictographic cold current, fruit platter, etc.

Comprehensive part: Sauted duck, all kinds of hot pot, griddle, teppanyaki, local snacks.