The most difficult thing is seasoning, because the soul of a dish is its taste. Want to be a qualified chef, an excellent chef, the seasoning should be accurate and the salt taste should be appropriate. Seasoning can't be learned overnight. Different dishes taste different. Moreover, there are so many cuisines in China, and each one tastes different, including sweet, salty and light. Therefore, if you want to adjust the taste of dishes, you need to keep learning. The second is the knife method, which is also the basic skill of a chef. Only by practicing basic skills can we go further and further on the road of cooking and learning vegetables. Heat is also more important. Different dishes use different degrees of heat, which can be divided into strong fire and slow fire. It can also be called big fire, medium fire, small fire and slight fire. Then there is hanging soup. Hanging soup is not difficult. As long as the ingredients and cooking are used well, hanging soup is very simple. Give them a place. It should be difficult to season, followed by knife skills, followed by cooking, and finally hanging soup.