Food carving is a unique knife skills in Chinese cooking, has a high value of arts and crafts. It is the decorative art of vegetable point modeling, finished product plating, banquet table design, but also one of the highest expression of culinary knife work modeling. Food carving involves a wide range of forms of content, the use of special knife technology, and thus the finished product modeling varied, play a role in beautifying the dishes, decorative feast.

Food carving is a comprehensive modeling art form. Mainly knife-based, absorbing woodcutting, goldstone, paper-cutting, sculpture, tooth carving and other modeling techniques. Through cutting, chipping, digging, shoveling, hollowing, penetrating carving, splicing and other techniques, to create a beautifully modeled food carving finished products.

In recent years, food carving artists develop very quickly, in order to dishes and high-grade feasts played a good role in beautifying, while people's understanding of food carving gradually changed, has attached importance to food carving edible, so that food carving finished products can be ornamental, but also edible. In the international high-grade feasts, food carving artwork shows the Chinese culinary arts, reflecting the high degree of civilization of the Chinese nation, and highly praised by the world's VIPs.

Food carving in the whole carving of fruits and vegetables is more commonly used, it is very careful from the selection of materials, there are many aspects to consider, while the use of techniques and works completed after the preservation of good, the following article will talk about these issues. Fruit and vegetable whole carving techniques Fruit and vegetable whole carving techniques are particularly important, the most critical is the carving skills. Here the "skills" refers to the carving should be clear levels and steps, such as the beginning of the big knife to take shape, a breath of fresh air, highlighting the contours, and then carved, knife "delicate".

Take the kingfisher as an example, before carving the kingfisher should have a certain understanding of the "body shape", and then operate according to the steps: first carve the beak → head → neck → body → paws → - wings → complete

First, use the "cutter (No. 1 flat knife)" The raw material (green radish) sliced to the residue to be used, make full use of the raw material to cut the radish into long bird shape (because the kingfisher's beak is longer), the following "flat knife" refers to the "No. 2 flat knife," also known as the "main blade "

With a flat knife will be the raw material knife shape, with the left hand to grab the raw material, carve the mouth of the position towards the front, starting from the mouth, to the head, back, tail (note that the back, the tail between the knife slightly lifted into a V-shaped) the first knife is completed, of course, remember "stable, accurate, ruthless"! A breath of fresh air.