Three-thread buckle is one of the representative dishes of Shanghai local cuisine, which is fresh and salty and neatly arranged, and is a favorite dish of many obsessive-compulsive disorder patients. The main ingredients of shredded pork are chicken breast, ham, winter bamboo shoots and mushrooms. Steam the chicken breast in a pot, remove the white meridians and cut into filaments about 5 cm long.

Steam the ham in water, slice it first, then shred it. Blanch winter bamboo shoots, slice and cut into filaments. Take a clean tea bowl, soak the mushrooms, remove the pedicels, pour them into the bowl, divide them into three parts around the bowl, and put chicken breast, ham and winter bamboo shoots on them respectively.

Add more ham and chicken breast in the middle blank. Steam the tea bowl, put it upside down in the basin, remove the buckle bowl, put the prepared soup in the basin, and add some vegetables. The most exquisite place of the three-thread buckle is to cut the length and thickness of the three ingredients exactly the same, which is a dish that considers the knife work very much.

2. Sweet and Sour Mandarin Fish

Sweet and Sour Mandarin Fish is also a traditional famous dish in Jiangsu Province, and it is known from its appearance that it is a test of fencing. After washing mandarin fish, remove the meat spines. Cut the fish in two different directions, the depth is just to the position of the fish skin, and the fish skin cannot be broken.

Each knife has a diamond shape. Coat with flour and fry in oil pan until golden brown. In the process of frying, the fish's tail tilts up, much like the shape of a squirrel, hence the name Sweet and Sour Mandarin Fish. There should be 108 knife marks on the standard Sweet and Sour Mandarin Fish.

3. Vince tofu

Siwen tofu is a traditional dish in Jiangsu. Tofu is easily broken in our impression, and Mapo tofu is also cut into pieces. Vince tofu is not an ordinary boiled tofu, and a chef without three or five years' experience can't cut tofu as thin as hair.

First, remove the old skin of tofu, cut the tofu vertically as thin as paper, put the tofu in a ladder shape with a knife after cutting, and then cut the tofu into filaments. A piece of tofu usually needs 188 knives for vertical cutting and at least 88 knives for cross cutting. After the cut tofu is put into the water, the roots are clear and uniform, and more importantly, it can pass through the middle of the embroidery needle.

The chef is not only tested for cooking, but also for knives.

When it comes to cooking, many people think of chefs. After professional training, chefs are proficient in all kinds of dishes. In addition to the taste of food, knife work is also the basis for testing the chef's skill. A good cook should not only make delicious dishes, but also sell them well.

Among the eight traditional cuisines in China, there are many dishes that test the chef's skill, such as deboning, slicing, carving, etc., which require the chef's ability. We also often see chefs playing all kinds of tricks with ingredients on the Internet. These three Chinese dishes, which test the swordsman, are easy for foreign chefs who want to eat but can't cook, but China chefs find it very simple.