Has anyone eaten all the dishes that test Kung Fu most in China?

hate the Jianghu, and be happy with it.

people can't float in the kitchen without a knife. Although you can't take a knife to kill dragons, you can't command rivers and lakes with one knife, but a kitchen knife can cut and chop vegetables, so that the family can eat, drink and live a good life. Isn't this much happier than being stabbed in the rivers and lakes?

a well-cut dish certainly tastes different from a dish that has been cut down indiscriminately. Good knife work, the whole cooking process is a kind of enjoyment. Cutting vegetables seems to be a simple and boring job, and it is definitely not a mechanical movement. When cutting vegetables, the yin and yang should be coordinated, and the rigidity and softness should be combined, so as to grasp the priorities and finally achieve the unity of man and knife. Nothing in the world can be cut badly.

Orchid knife technique, hemp fiber knife technique, whole fish deboning, and cutting to the core (QING) ... China's extensive and profound catering culture, chefs have developed knife technique to the extreme while pondering the taste.

in China cuisine, knife work can be divided into ten categories: cutting, slicing, chopping, chopping, cutting, arranging, spinning, gouging, patting and gouging.

As one of the cooking skills, the knife-cutter's charm never fades, and it is a series of legendary stories staged on a small chopping block.

xiaobian has compiled several dishes that test the chef's knife skills, and it's a quick look.

No.5 crab powder lion head

crab powder lion head

This is actually a veritable knife dish!

the meat of the lion's head is not chopped,

but "cut".

Slice the pork with a flat knife first, and then cut it into tiny diced meat with a straight knife! Extremely test the patience of the chef, because-there is no word "chop" in the whole process!

No.4 deboned fish

In ancient times, it was said that when an expert handled a knife, the sound of separation of flesh and bones was in tune with the music. When the knife moved, the cow separated from the flesh.

this is an exaggeration.

But it's true to skin a fish without hurting its body!

The whole fish is deboned, just like an expert in solving cattle. You need to know the structure of the food thoroughly, so that the fish bones can be peeled off exactly, leaving only a perfect "deboned fish".

No.3 three sets of ducks

"Extreme knife-cutting is like profound martial arts. Only when you practice your hands skillfully can you carry a knife freely and skillfully."

When it comes to the highest level of knife work, you can't avoid this "three sets of ducks".

The so-called three sets of ducks refer to duck, wild duck and pigeon. Put the three ingredients together, in order to achieve this goal, we must remove the bones and leave the shape.

The most challenging moment for the chef's knife work:

Therefore, this three sets of ducks need to be picked, knocked and sliced to the extreme.

if the tip of the knife is slightly tilted, the skin will be broken and the whole dish will be declared a failure.

It takes an hour and a half to bone this dish, which requires the chef's great concentration and patience.

No.2 Wensi Tofu

Only when a master of knife work is really trained can

be adept at this tender and smooth tofu.

slice first, then shred.

the whole process is completed in one go, and there is no room for any mistake.

The shredded bean curd is as thin as hair, and slowly faints in the water, just like the landscape painting of China.

With shredded green pepper and shredded carrot, it becomes the classic dish of China knife-making-Wensi tofu.

No.1 blindfolded radish with hemp fiber

radish with hemp fiber is a traditional famous dish of Han nationality, belonging to Shandong cuisine. Cut radish with hemp fiber knife method, with jellyfish and other main ingredients, cold or fried, delicious and memorable.

In the program "Must Taste", Yin Chuan, a teacher majoring in cooking from Jinan Vocational College, performed the unique skill of blindfolded radish cutting.

The flower knife for hemp fiber cutting emphasizes the precision and stability of the knife work, but blindfolded, it is impossible to control the dishes through vision. No wonder the chefs are a little nervous.

The radish cut with hemp fiber should have a uniform thickness and be cut quickly, which reflects the accumulation of chef's skills for several years. Teacher Yin skillfully mixed the straight knife with the oblique knife, and cut the two sides of the sour radish with a knife pattern of about 2/3 depth.

Chef Yin, who is earnest and dedicated, holds her breath and opens her eyes wide when cutting sour radish blindfolded.

Chef Yin said that kitchen knives are not only a tool for cooking, but also a symbol of their glory as chefs.

the combination of man and knife is the highest realm of knife work.

Skillful chefs have been pursuing not only the delicious food, but also a higher level of aesthetics in life. This "China Kung Fu" inherited and continued from the food culture deserves our admiration.

Chef Yin made us a fried sour radish with chopped hemp fiber radish.