China’s five thousand years of culture are extensive and profound. Among them, literary culture, architectural culture, scientific culture, etc., were once in a leading position in the world. Today, the editor is here to share with you the five thousand years of accumulation. Originated from the long-standing Chinese food culture. China has a vast territory since ancient times. As the saying goes, the soil and water support the people. Chinese snacks have different characteristics in different places. This kind of accumulated characteristics is not something that ordinary outside chefs can easily learn. Even if they are Michelin chefs, when they meet These Chinese dishes also give me a "headache"! Pagoda meat is selected, but it is difficult to make the third type well.

Wensi Tofu

Water tofu is a very common food in our lives. The price is also quite cost-effective. It tastes delicious and tender, but this tofu is It is very soft. Our Chinese chefs directly cut the softer tofu into hair-like thin pieces. This kind of knife skills requires a certain amount of years to practice. For the more famous overseas Michelin chefs, they saw it After that, I was really surprised and couldn't even do anything.

Pagoda Pork

Pagoda Pork is a home-cooked dish with strict difficulty requirements. It is somewhat similar to braised pork with dried plums and vegetables. Mainly made from pork belly and prunes. Pagoda meat is famous for being shaped like a pagoda panel. Take a large piece of high-quality pork belly and cut it layer by layer from the inside to the outside. It is required that each cut is consistent and the thickness is even, and finally sliced ??into a neat strip. This dish looks like many small pieces of meat piled together, but it’s actually just a piece of pork belly. Do you feel like you’ve been cheated?

三不stick

The difficulty of making this dish can be described as five stars. Three non-stick means non-stick to pots, non-stick to chopsticks and non-stick to teeth.

However, the process of making this dish is really difficult to learn well. Not only does it require superb skills, but it is also a laborious task. It only takes 9 minutes from putting it in the pot to serving it. During these 9 minutes, you have to stir the pot constantly. Our Chinese iron pots are okay. I can handle it, but I don’t know if it can still start normally after cooking this dish in a foreign pot?

Dragon Beard Noodles

Dragon Beard Noodles are thin noodles. For Chinese chefs, this dish is easy to do and has no difficulty. As long as you are a good chef It can be done, but if you want a foreign chef to do it, you won’t be able to do it. Kneading the dough requires a certain level of skill. When beef ramen is made, it must be kept in a constant state and it needs to be pulled out very thinly. If you don’t do this operation once, it will mean that you are running out of steam. Collapse, it’s really hard to shout! It’s really amazing that the Chinese can make these four special delicacies. We all Chinese people admire such a superb chef, let alone a foreign chef