Side dishes are also called "cut and match". Because the side dishes can not be separated from the knife, after processing the raw materials here to be processed into suitable for cooking, such as ding silk pieces, and then according to the requirements of the dish in the plate, which is called "side dishes". Knife skills are reflected in this link. In restaurants, the term "vegetable case" usually refers to this part of the process, and there is a saying in the industry that "seven parts of the case and three parts of the stove", so it is clear that the main event of cooking is in the vegetable case. Although the last fried dishes in the small stove, but on the cooking of the whole program is mostly completed in the dish case, the choice of raw materials, dry goods up hair, knife forming, the main and auxiliary ingredients with the application of small materials, etc. are all dish case. Vegetables in the plate with good, this dish is also completed eighty or ninety percent. Only the last one is left to fry.