Dutch, one of the red cases in the catering industry, is responsible for cutting boards, pickling prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting chefs in modeling. To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores and knowing everything, but he is nothing. This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs. There is another meaning: responsible for the type of dishes after cooking, that is, the quality, and giving people a visual feeling, such as side dishes such as code plates. The "lotus" in the big river originally refers to "river", which means "flowing water". The so-called "crossing the river" is to master the "running speed" and help the wok master finish the dishes quickly, neatly and beautifully. The staffing of Lotus depends on the number of wok masters. Generally, a wok master is equipped with a lotus flower, and a large restaurant will have one or two more lotus flowers, which is convenient for mobile personnel to deploy. According to the working capacity, the load is divided into the first load, the second load, the third load and the last load. Dutch style is also called "enveloping style", "spreading style" and "edging style", and its technical term is also called "hot dish assistant". Its work mainly includes adding seasoning, cutting materials, delivering vegetables, delivering vegetables to the "stove" for cooking, and assisting the kitchen chef to carry out pretreatment before cooking, such as sizing, hanging, curing, clear soup, hanging and drying of hairy soup, etc. Prepare dishes, decorate dishes, serve dishes, assist the cooker master to prepare all kinds of sauces and so on. Because Dutch Post plays a very important role in the normal production order of kitchens and promoting the improvement of food quality, it soon spread in Chinese kitchens in the Mainland and was widely accepted.