It mainly studies the classic and local specialties of eight cuisines, such as Sichuan cuisine, Guangdong cuisine and Hunan cuisine, urban popular dishes, innovative dishes and China popular pasta, and various snacks, such as braised pork, roasted meat, griddle and hot pot. The learning content of Chinese food is relatively broad. As far as cuisines are concerned, there are eight major cuisines, each with its own characteristics. It is already a master to master a cuisine, among which the basic introductory knowledge includes knife cutting, heat, material selection, and then start the red and white case.
Learn from the basics, learn the ingredients, spices and small ingredients for cooking! The Dutch can also help the owner to develop sizing with code flavor. The second is that a chef must have the skills of cutting and matching, know the main and auxiliary materials of ingredients and understand the composition of dishes. Knife work is also very important for a chef! Steamed vegetables As a chef in China knows, it is essential for a person to cook a table of steamed vegetables in the future. Serving a chef in China is the basic skill of cooking.
Learn eight traditional cuisines in China by stages (Sichuan, Shandong, Jiangsu, Guangdong, Huizhou, Hunan, Fujian and Zhejiang). Courses include hotel popular dishes, classic dishes, palace dishes, medicinal dishes, artistic conception dishes, integrated and innovative dishes, and special vessel dishes (dry pots, hanging pots, earthen pots, etc.). )