The cutting method of 4 large butterfly plates of Wenzhou cold cuts is as follows:

Grade the chicken in different stages

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Bottom Link

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Finished dish

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Double White Chicken Butterfly Plate

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Use blanched leeks to outline a butterfly shape on the plate.

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Use white radish, slice it according to certain requirements, and arrange it along the leek shape.

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Side shape

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Side shape

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Use white radish for repair and cover production.

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Use ham sausage to make the butterfly plate as the bottom step.

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Use ham sausage for the repair process.

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Finally, use ham sausage to make the butterfly plate cover.

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Ham sausage butterfly plate side shape

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Ham sausage butterfly plate side shape

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Ham Sausage Butterfly Plate

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Double Spliced ??Clams Butterfly Plate

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Double Anchovy Butterfly Plate

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Double Dried Shrimp Butterfly Plate

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Double duck tongue butterfly plate

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Double crab butterfly plate

1. The butterfly plate composition has a coordinated proportion, accounting for 1/2 or slightly more, and the lines are smooth and symmetrical.

2. The bottom of the butterfly plate is high in front and low in the back, with high sides and low in the middle, forming a slope shape.

3. The butterfly disc repair outline is clear and neat, and the lower raw materials are not exposed.

4. The cover surface of the butterfly plate should be neat, even and symmetrical, and the spacing between the pieces should be consistent.

Expansion: In Wenzhou, the butterfly plate has a long history. It was first used in the 1930s and has continued since its creation until now. A complete table of cold dishes on the butterfly plate consists of four dishes , each course is composed of two main and auxiliary raw materials. It is still used today, especially for formal banquets such as wedding banquets, birthday banquets, children's full moon drinks, and one-year-old drinks, almost all of which use butterfly plates.

Boiled chicken, duck tongue, jellyfish, clams, anchovies, brine shrimp, etc. are all commonly used as main ingredients. The auxiliary ingredients are generally fresh fruits, dried fruits, preserved fruits, cold dishes, etc.