The responsibilities of the kitchen head pier are under the leadership of the chef, specifically responsible for the cutting, preparation, production, procurement and acceptance of food raw materials. Familiar with the origin, texture, season, shape and color of various raw materials, proficient in knife technology and principle, and familiar with the storage and preservation methods of various foods. Familiar with the name, flavor and ingredients of each dish in the restaurant, the standard of knife processing, and quantify and refine it according to the menu standard.

The source of the kitchen

In the Han Dynasty, the country was unified, the society was stable, and the economy was developed. The nobles attached great importance to the role of think tanks. Whoever can win the support of more wise men can consolidate and expand their sovereignty. If you want to keep these wise men, you need to use delicious food to entertain them, and you will also have them. The rich people will wear the beautiful clothes of the princes, and they will marry the kitchen meals that are set too fast, which is recorded in Huayang National Records.

as the saying goes, money is easy to get, but food is rare. The Han Dynasty was a big country of etiquette, so how can the hospitality be sloppy? The delicacy of the food also expressed the importance that the nobles attached to the sages. From then on, the aristocratic comparison of hospitality was popular in Han society, which became an important factor in the evolution and development of kitchens in Han Dynasty.