These are the traditional names.
The job category responsible for cooking dishes, including raw materials, processing, finishing, semi-finished product assembly and cooking into a dish of the whole process is called "red case", because the job category to the stove and fire as the basic means, so the name.
Red case within the stove, pier, cold dishes, cage pots and water cases, a number of types of work, but also includes some direct service for the red case of chores, dishes and so on. Stove with the first fire eyes or the first side of the cook called "red pot", "chef", commonly known as "spoon", "palm stove "The chef has more experience and higher skills, and is responsible for cooking feast dishes or difficult high-grade dishes. After the red pot technology, mainly responsible for cooking zero meals scattered seat dishes, the production of soup is called "second pot". Those responsible for making general dishes and soups are called "San Nabe". Two pots, three pots sometimes have to do red pot assistant. Pier on the chief chef called "head pier", both strong knife skills, but also familiar with the performance of raw materials, prices and knowledge of ratios, while assuming the semi-finished products with high-grade dishes, production, and sometimes also responsible for the preparation of feast menus. And is responsible for general dishes cut, with the work called "two pier", responsible for commodity dishes raw materials cut with the work called "three pier", is responsible for cold dishes of brine, mixing and choking and cut with the disk called "cold pier ", "cooked pier". Steamed vegetables or semi-finished products processing is responsible for the "cage pot". Responsible for poultry, aquatic products, dried food slaughter, soaking, finishing and primary processing is called "water case".
A major type of work alongside the red case is called "white case". Baiji is responsible for the production of cakes and desserts. The name of this type of work comes from the fact that it is related to rice, noodles and the board. Within Baijiao, there are "big cases", "small cases" (also called "main cases") and "noodle pots", etc. The big cases are responsible for making large quantities of pastries. The "Big Case" is responsible for the production of large quantities of pasta, including handmade noodles, wonton skins, and various kinds of buns, steamed buns, rolls, dumplings, etc. The "Small Case" is responsible for the production of dim sum for banquets. The small case is responsible for the production of dim sum for feasts and banquets, or the production of various kinds of dim sum according to the needs of customers. The noodle pot is mainly responsible for the noodles.