1. Buckle Three Shredded Pork

Buckle Three Shredded Pork is one of the representative dishes of Shanghai's local cuisine, which has a fresh and salty taste and is neatly arranged, making it a favorite dish of many obsessive-compulsive people. The main ingredients of Buckle Three Shreds are chicken breast, ham, asparagus and dried shiitake mushrooms. Steam the chicken breast in a pot, remove the white meridian, and cut into thin shreds about 5 centimeters long.

Steam the ham under water and slice it before shredding it. The bamboo shoots are blanched in water, sliced and then cut into julienne strips. Take a clean tea bowl, dried shiitake mushrooms after soaking and remove the tip, inverted in the bowl, evenly divided into three equal parts around the bowl, respectively, put the chicken breast, ham and asparagus.

Add the extra ham and chicken breast to the empty center. Steam the chawanmushi bowl, invert it into a pot, remove the clasp bowl, add the prepared broth to the pot, and add a few bok choy. The most delicate part of the buckled three shreds is to cut the three ingredients in the same length, thinness and thickness, a dish that takes knife work into account.

2, squirrel Mandarin fish

Squirrel Mandarin fish is also a traditional dish in Jiangsu Province, from the appearance of the know very test knife work. The Mandarin fish is cleaned and the spines are removed. Cut in two different directions on the flesh, just deep enough to reach the skin, which should not be broken.

Each piece has a diamond-shaped knife pattern. Coated with flour and deep-fried in a frying pan until golden brown, the tail of the fish is raised during the frying process, much like the shape of a squirrel, from which the Squirrel Mandarin Fish gets its name. The standard Mandarin Squirrel Fish has 108 knife lines.

3, Wenshi tofu

Wenshi tofu is a traditional dish in Jiangsu Province, tofu in our image is very easy to crumble, Ma Po tofu is also cut into pieces of tofu. Wenshi tofu is not just an ordinary block of boiled tofu, but it has to be sliced as fine as a strand of hair, which can't be done by a chef without three to five years of experience.

First, the old skin of the tofu is removed, and the tofu is cut vertically to be as thin as paper, and after cutting, the tofu is placed using a knife to give it a stepped appearance, and then the tofu is cut into thin strands. A block of tofu is usually cut vertically 188 times and horizontally at least 88 times. After putting the cut tofu into the water, the roots are clear, thin and thick, and even more can pass through the middle of an embroidery needle.

Chef test is not only cooking and knife

Speaking of cooking many people will think of the chef, the chef after professional training, for a variety of dishes is very proficient. In addition to the flavor of the dish, knife work is also the basic test of the chef's skills. A good chef, fried out of the dish should not only taste delicious, selling appearance should also be good.

In China's eight traditional cuisines, there are many dishes that test a chef's knife work, such as boning, thinly slicing and carving, which require a high level of competence from the chef. We also often see chefs online playing with ingredients in various ways. These 3 Chinese dishes that test knife work, foreign chefs want to eat but do not know how to do, but Chinese chefs think it is very simple.