Wrong, wrong, wrong. First of all, the first point is definitely knife skills. For any cold dish chef of any cuisine, knife skills are the most important thing. Now, in most restaurants, when taking exams for chefs, they will almost ask you to cut potatoes into shreds of the same size and thickness. I don’t know about other things. Cold dish chefs in Shenzhen can roughly divide them into two types: Sichuan, Liang, and Huaiyang cold dishes. The former pays more attention to taste and the latter puts more emphasis on knife skills and presentation.