Chinese culture has been extensive and profound for five thousand years, in which literature, architecture and science once dominated the world. Today, Xiaobian is here to share with you the long-standing Chinese food culture that has been deposited for five thousand years. China has a vast territory since ancient times, as the saying goes, one side of the soil and water will nourish one side, and China snacks have different characteristics in different places. This kind of deposited characteristics is not something that ordinary outside chefs can learn casually. Even Michelin chefs have a "headache" when they encounter these Chinese dishes! Pagoda meat is selected, and it is difficult to do the third kind well.

Vince Tofu

Water Tofu is a very common food in our life, and the price is quite cost-effective. It tastes delicious and tender, but this tofu is very soft. Everyone's chef in China directly cuts the soft water tofu as thin as hair. This kind of knife-cutting takes a certain number of years to practice. For the famous Michelin chefs overseas, they are really surprised after seeing it.

Pagoda meat

Pagoda meat belongs to a home-cooked dish, and the difficulty coefficient is strict, which is somewhat similar to that of braised pork with dried plum. Mainly processed from pork belly and dried plum vegetables. Pagoda meat is famous for its shape like a pagoda panel. Take a large piece of fine pork belly and cut it layer by layer from the inside out. It is stipulated that each knife will last, and the thickness will be symmetrical. Finally, it will be sliced into a neat strip. This dish looks like a lot of small meat piled together, but it is actually a piece of pork belly. Do you feel cheated?

Three Non-Sticks

The difficulty of making this dish can be described as five stars. Three non-stick means no pot, chopsticks and teeth. However, the production process of this dish is really difficult for people to learn well. It requires not only superb skills, but also hard work. It takes only 9 minutes from the time of entering the pot to the time of eating. During these 9 minutes, you have to constantly stir the pot, and everyone in China can still carry the iron pot. It is not clear whether this dish can be started normally after being cooked in this pot abroad.

Longxu Noodles

Longxu Noodles is a thin noodle. For Chef China, this one is easy, and there is no difficulty factor. As long as you are a chef, you can do it, but if you want a foreign chef to cook it, there is no need. Kneading the noodles requires a certain degree of skill. When the beef is Lamian Noodles, it always needs to be pulled out very finely. This kind of operation means that it will collapse and shout for truth. It's really amazing that China people can cook these four special dishes. Everyone in China feels that they admire such a superb chef, let alone a foreign chef.