precise knife work, easy turning of the pan, moderate and even paste, correct identification and mastery of oil temperature, accurate and timely feeding, flexible and appropriate mastery of cooking temperature, proper thickening, timely cooking, skillful plate loading and so on.

In the industry, knife skill, spoon skill, paste pumping and chopping are generally regarded as the essential basic skills for chefs to get started.

Knife skill is a key part of cooking. How to hold a knife, how to stand, are all exquisite, not careless, we must master the cutting, chopping, chopping, chopping, slicing, batch and other knife methods skillfully, and each kind of illegal logging is subdivided into many kinds. For example, cutting can be divided into straight cutting, push cutting, pull cutting, sawing, rolling cutting and so on. It's really hard to learn the skills of mastering which raw materials are suitable to be treated with knives, and at the same time, mastering the skills of forming blocks, silk, diced rice, chips and velvet after raw materials are processed with knives.