Restaurant, restaurant kitchen. In the north is divided into "red case" - refers to the production of fish, meat and eggs and "white case" - refers to the rice, noodles, snacks and so on. Production. In the South can be divided into "water case" and "dry case" or "hard case".

Red case refers to the processing of side dishes, a type of cooking materials-based work, including stir-fry, cold dishes, steamed vegetables. E cuisine, Sichuan cuisine, Cantonese cuisine, Lu cuisine, Su cuisine, Hunan cuisine, Beijing cuisine and court cuisine.

The "red case" mainly refers to meat dishes and the cooking category of loading and steaming bowls. The "red case" in the kitchen refers to the work on the plate. That is: cut meat, cut chicken, cut duck and so on. What kind of meat can be used, when to cut the meat into what kind, shredded or cubed, there are certain rules. This is the "red case" master to do.

White case: the catering industry for the production of pasta, as well as related pasta products work. Only responsible for the production of pasta chef, not involved in the frying of such things.

White case is responsible for the production of cakes and desserts. This type of work is related to rice, noodles and boards, hence the name. Within the white case is divided into "big case", "small case" (also known as "main case") and "noodle pot" and other types of work.