Food carving China in the food to be carved, a long history, about the Spring and Autumn period has. Food carving commonly used raw materials have two categories, one is the texture of fine, solid and crisp, pure color roots, stems, leaves, melons, fruits and other vegetables; the other is both edible, but also for the ornamental cooked food, such as egg products. But the most commonly used or the former category.

The texture of close, solid roots, stems, leaves, melons, fruits and other vegetables, such as, red radish, white radish, carrots, tofu, agar, ice sculpture, pumpkin, watermelon and so on, can be used as food carving raw materials.

The green radish is the most commonly used carving raw materials. Green carrots are large, crisp and tender, and can be used to carve a variety of flowers, birds and animals, and can be used in the fall, winter and spring seasons.

Learning food carving can choose a professional cooking school to learn, Hainan New Oriental Culinary School in order to meet the needs of learners, specially opened a food carving class, comprehensive and systematic teaching of flowers, birds, fish, insects, mascots, gourd cups, the characters of the design of the production and agar, foam, and other special materials such as carving process techniques.