1. Dutiful is mainly responsible for seasoning the prepared materials, helping the chef to make dishes and finish the side dishes. It can also be said that he is an all-round handyman in the kitchen. Before cooking, you need to prepare all the raw materials you need, and after cooking, you need to beautify the dishes. Dining utensils for guests need to be prepared and kept clean and tidy. The order of serving and serving must be made clear, and the dishes should be delivered and distributed in time.

2. One of the red cases in the catering industry, it is responsible for cutting the chopping board, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting the chef in making shapes. To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores, and he needs to know everything, but he is nothing. This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs.

3. There is another meaning: to be responsible for the shape, that is, the quality, of the dishes after they are cooked, and to give a visual feeling, such as the work of side dishes such as numbering plates. The "lotus" in dahe originally refers to "river", which means "flowing water". The so-called "crossing the river" means mastering the "running speed" to help the wok master finish the dishes quickly, neatly and beautifully.