If it's Chinese food, you can't kill, and you can't be a chef anymore.

Killing people is a "red case" in catering terms, and you can turn it into a "white case".

Chef bonus box and white box.

Red case mainly refers to the cooking categories of meat dishes and steamed bowls, including braised pork, crispy meat, honey sauce meat, rotten meat, ribs, meatballs, elbows, watercress, etc. White cases mainly refer to steamed bread, pasta and the like.

There are "red boxes" and "white boxes" in the kitchen. The "red case" is the kung fu on the chopping board, that is, cutting meat, chickens and ducks. What kind of chickens and ducks can be used, which parts of the meat can be used and which parts of the meat can't be used. Cutting meat into pieces, strips, blocks and shreds is the first process, which is the business of the "Red Case" master.

"Bai 'an" is a noodle maker. Rolling noodles, pancakes and making snacks are the business of the owner of the "white case", which should be strictly separated from the chicken, duck and fish in the "red case" The helper kneaded the dough, rolled it, processed it into snacks of various shapes, and took it to the kitchen side for processing.

In addition, there is a "load" that can also be considered.

"Yamato" is responsible for cutting the glue board, marinating the prepared raw materials, seasoning, pulping, oven cooking and assisting the chef in modeling. To put it simply, the all-around player in the kitchen is also a handyman, who knows everything, but is not the number one.

Finally, I would like to remind you that there are adaptation problems in any industry. At the beginning, many chefs were afraid to kill, and they needed a process of adaptation. Just like doctors and nurses in hospitals, many people have passed the stage of being afraid of blood.

It's up to you to choose.

Thank you!