With the development of economy and society, many people have higher requirements for food. To eat better and healthier, not only the price rises, but also the requirements for nutrition collocation and beautiful dishes are increasing. Busy work and accelerated pace of life make many people unable to cook at home, so going out to eat in restaurants has become an important choice for many people, especially young people. As we all know, hotel chefs, especially hotel chefs, are very particular about their own pots, knives and spoons. And they all have their own set of rules and regulations. Today, we will learn about the double-ear iron pot and the single horse spoon.

First of all, let's talk about the single horse spoon, which is specially used by chefs with historical significance and sense of ceremony. Such a big spoon rolls back and forth when cooking, stirring all aspects of the dish in place. It can be said that it is very similar to the heroes in the Wulin. It is very good to finish a good dish with your own internal strength and strength. This kind of cooking makes people want to taste it. However, at the end of the twentieth century, due to the rise of Cantonese cuisine, such ritual cooking is slowly becoming history.

At the end of the 20th century, Cantonese cuisine became popular all over the country, and exquisite dishes, exquisite dishes and artistic cooking became the objects that chefs from all over the world scrambled to learn. The binaural iron pot used by Guangdong chefs has also become the goal pursued by everyone, and it has appeared in hotel kitchens all over the country for a time, gradually replacing the former and becoming the favorite goal of many chefs. So why is the latter so popular?

First of all, the two-ear pot has two handles, so the dishes in the pot no longer need to rely on the strength or skill of one hand, but can be exerted by both hands together, which is much easier and requires less muscles of wrists, arms and arms.

Secondly, while reducing the requirements for the muscles of the limbs, it can also present the beauty of cooking. Why not? It has become a perfect choice in the minds of many people.

Third, many chefs like to pursue the elegance and intellectuality of Cantonese cuisine. They feel that changing to the latter and losing the former is not only their own improvement, but also the improvement of cooking skills. Based on the above three reasons, the latter is becoming more and more popular, while fewer and fewer chefs insist on using the former, becoming the guardians of history.

As we all know, there are many important cuisines in China, such as Shandong cuisine, Guangdong cuisine, Sichuan cuisine, Zhejiang cuisine and so on. These cuisines have many reputations and are widely praised. With the development of cuisine, cooking tools are constantly improving. The former and the latter are the results of the development of China cuisine, which should be affirmed by everyone.