Seven major types of work in Chinese kitchens. : Stove head, chopping board, serving dishes, roasting meat, snacks, making lotus, water table stove head. Chopping board: Stove table is divided into 1-2-3-4. ． ． ． (Sichuan, Guangdong, Hui, Shandong, Su, Hunan, Fujian, and Zhejiang) 8 major cuisines. The chopping board (chopping board) is the same. There is a chopping board master behind a stove (the cuisines are the same. Whatever cuisine the stove master cooks, the chopping board master matches the dishes of that cuisine). The stove head is the most awesome among the stove masters. On the No. 1 stove, the chopping board is the same and is called the main chopping board. Whether it is the main stove or the main chopping board, they are not only cooking, but also play a management role in the kitchen. For example, there will be many guests at wedding banquets, conferences, and holidays. At this time, the chef One person may not be able to take care of it, so the main stove master and chopping board master will play a role in the kitchen. If there are two experienced stove masters and chopping board masters in the hotel kitchen, then the dishes produced in the kitchen will be the best. It's very smooth, and other people won't be too busy rushing around. Shi: The pronunciation of "Shi" is "Miscellaneous". In Guangdong dialect, except for Fujian and Guangdong, other places call it "steamer" or "cage pot". The day-to-day work is divided into three categories. First, the dry goods are made from here, such as abalone, ginseng wings, agar agar, snow clams, and various dried mushrooms. Secondly, it is used to cook soups and stews. All the delicious soups and nourishing stews are cooked by it. The third one is braised and steamed pork belly. Commonly seen dishes such as braised pork belly with taro, braised duck with vegetable gallbladder, lotus fragrance and steamed pork belly are all included. Roast pork: Roast pork includes roast goose, suckling pigeon, suckling pig, barbecued pork and some braised dishes. Generally, they are marinated in a secret sauce for a period of time and then roasted in the oven. The skin of roast goose and suckling pig is crispy and plump, and the taste is slightly sweet that Cantonese people love. Roast pork means plain-cut chicken, fried chicken, and barbecued pork. Desserts: Responsible for making various snacks (this is easy to understand) Dahe: One of the best in the catering industry. Responsible for cutting the sticky boards, marinating the ingredients, seasoning them, applying flour and sizing, cooking them on the stove, and assisting the chef in making shapes. To put it simply, the all-rounder in the kitchen is also a handyman, helping the chef with chores. He knows everything he needs to know, but he is not the master of anything. This position originated from Cantonese cuisine, and its original purpose was to relieve the chef's burden! There is another meaning: Responsible for the shape, that is, the quality of the dishes after they come out of the pot, giving a good visual experience, such as plate ordering, and other side dishes. Shuitai: Guansha and preliminary processing

What do red cases and white cases mean? These are all traditional names. The type of work that is responsible for the entire process of cooking dishes, including initial processing of raw materials, finishing, assembling of semi-finished products and cooking into finished dishes, is called "Red Case". This type of work is so named because it uses stoves and fire as its basic means.

The red table is divided into several types of work such as stoves, piers, cold dishes, cage pots and water tables. It also includes some chores, vegetables, etc. that directly serve the red table. The chef who uses the first burner or the first side burner on the stove is called "red pot" or "chef", commonly known as "Zhang Shao" or "Zhang Zao". He has more experience and high skills and is responsible for cooking banquet dishes or difficult dishes. Upscale cuisine. The technology is second only to the red pot, and it is mainly responsible for cooking snack dishes. The one that makes soup is called "second pot". Those responsible for making general dishes and soups are called "three pots". The second and third pots are sometimes the assistants of the red pot. The chief chef on Dunzi is called "Toudun". He must not only have strong knife skills, but also be familiar with the properties, prices and proportions of raw materials. He is also responsible for the matching and production of semi-finished products for high-end dishes, and sometimes is responsible for preparing banquet menus. . The person responsible for cutting and matching general dishes is called "Er Dun", the person responsible for cutting and matching the ingredients of dishes is called "Sandun", and the person responsible for braised, mixing, cutting and plating cold dishes is called "Leng" Dunzi", "cooked Dunzi". The person responsible for making steamed vegetables or processing semi-finished products is called a "cage pot". Those responsible for the slaughtering, soaking, sorting and preliminary processing of poultry, aquatic products and dry goods are called "water cases".

A major type of work alongside red cases is called "white cases". Bai An is responsible for making cakes and pastries. This type of work is named because it is related to rice, noodles and chopping boards. Bai'an is divided into "major cases", "small cases" (also known as "main cases") and "noodle pot". Da An is responsible for the production of large quantities of pasta, including handmade noodles, wonton wrapper rolling, and the production of various steamed buns, steamed buns, flower rolls, dumplings, etc. Xiao An is responsible for making banquet snacks, or making various snacks according to customer needs. The noodle pot is mainly responsible for the noodles.

To put it simply: white table: sprinkle flour on the workbench to make pasta; red table: move the knife and chopping board, and use multiple fingers to make meat and vegetables