Northeast chefs tell jokes.

I think it's a matter of habit. I'm a northern chef. I fry four or five dishes in a saucepan because it's big enough. Double-ear wok, because the wok is deep and large, can effectively keep the temperature in the wok, which is what we call pot gas, and keep the taste and taste of dishes as much as possible. The pot with handle is small, but the pot with ears is big, and the force is similar.

In fact, frying exquisite dishes with a single handle pot is light and simple, and it is more practical to entertain VIPs and leaders. It is usually called stir-fry. Two-ear pots usually cook more staff meals. First, the pot is big, the bottom is deep and the capacity is large. It is usually taken out quickly after blanching and cooling. We usually use both kinds of pots, so let's just treat them as what they are!

This kind of double-ear wok was invented by Wu Bingjian, a businessman in the late Qing Dynasty. Before that, chefs in the north and south used single-handle woks. The rise of Cantonese cuisine benefited from the demise of the Southern Song Dynasty, when the emperor and his old ministers fled to the wild land at that time, that is, Guangdong today, and took the emperor's chef with them. These chefs gradually spread their cooking skills to people. The second important stage was the late Qing Dynasty, when Guangzhou became a western trading port, and the economic prosperity promoted the development of Cantonese cuisine.

In fact, the most important thing is to divide the occasion. Snacking likes to bring a handle, but cooking is not important, such as fast food restaurant, wooden bucket meal and fried rice. Grand hotels like two-ear pots because they are big. How to use a small pot with a handle for a serving of three or four pounds of braised fish? Of course, the pot is too big to turn up with the handle, the kitchen stove is stable, and the cauldron is dragged along the stove to fry. The pot in the south is called frying pan, and the pot in the north is called frying spoon.

The most direct reason for the structural difference is the characteristics of North and South cuisine. Explain it from a straightforward point of view. It is caused by the cooking habits of northern and southern dishes. There are many southern dishes, such as soup, steamed vegetables and all kinds of associative dishes (first make animal raw materials into paste, then make all kinds of dishes into shapes), and they pay more attention to shapes. The size of the so-called pot is generally 16 or 18 inch. And measuring a frying spoon 14 is the mainstream. Don't underestimate the gap of 2 to 4 inches. The diameter of the single-handle spoon pot is too big to be used at all. Just look at the cauldron dishes made by the canteen team. Do you have a single-handle cauldron? Emphasize that there is no difference between northern and southern cuisine. Only practitioners have evolved different cooking tools according to their needs. It's not only the style of pots and kitchen knives, the material selection of vegetable piers, but also the focus of tableware. Everyone has their own style. In fact, this in itself is the inevitable result of food culture. This is normal.

Shandong cuisine has declined in the past 50 years, but there are still good Shandong cuisine. Shandong cuisine can still be seen in many popular government dishes, but the taste is much worse. My friend took me to a Shandong cuisine restaurant. There is no house number and no decoration. There are only two private rooms and three tables. Make an appointment one week in advance for every meal. I like his milk soup, Pu Cai and sea cucumber with scallion best. Asked the boss why he didn't open a bigger shop, the boss said that Shandong cuisine was too laborious and complicated to cook. When the shops are too busy, the quality of food declines. Now no one wants to spend another seven or eight years patiently learning vegetables. He couldn't do it that day, so the shop closed and had a rest.

What is a big spoon? Is the dish full or half? As long as it's not too much soup. The two-ear pot also turns casually. Too much soup overflows easily. Our southern caterers always fry 10 dishes at once, but the ears and handles are only used smoothly by people everywhere.

How can a pot with a target be compared with a pot with two ears? First of all, the bearing capacity is not a level. From a mechanical point of view, a pot with two ears is more labor-saving. What's the difference between one pot and two ears? Cooks in any star-rated hotel in China use two-ear pots. When you talk about a targeted pot, you mean a small restaurant or a food stall. Those people don't even have a chef's license. Strictly speaking, they are not chefs.

Many friends don't know about Shandong cuisine, so I won't talk about history. Let's talk about why Shandong cuisine can't work from another angle. Shandong cuisine has two origins, one is Shandong Chinese cuisine represented by Confucian cuisine, and the other is Caicai in Jiaodong represented by Fushan. Why is Shandong cuisine delicious? In order to make food more delicious, Confucian cuisine invented hanging soup! Fukuyama cuisine, on the other hand, takes a different approach, drying seafood sausages and making them into powder for refreshing. But with the invention of monosodium glutamate, all dishes can be delicious, and these time-consuming and laborious methods were directly eliminated. The original advantage of "fresh and salty" is only salty, and it is not as delicious as Sichuan cuisine, nor as exquisite as Huaiyang cuisine, nor as innovative as Cantonese cuisine, so now Shandong cuisine is gradually unknown to everyone.

Shandong cuisine is the first of the eight major cuisines, not because there are many people eating it, but because it contains all the cooking skills of China cuisine. A Sichuan cuisine chef can train a Shandong cuisine chef in three years and ten years, so people who eat Shandong cuisine must eat less. The most important reason why Shandong cuisine can become the first of the cuisines is that many cuisines have evolved from Shandong cuisine, and all cuisines have learned many skills from Shandong cuisine. As long as it is well-informed chefs know, chefs of any cuisine dare not look down on Shandong cuisine, and they must be amateurs.

After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". During the Ming and Qing Dynasties, Shandong cuisine became the main body of the imperial palace, which had a great influence on Beijing, Tianjin and Northeast China, ranking first among the eight major cuisines. Shandong cuisine is the cuisine with the most techniques, with more than 60 kinds, which is difficult to master and the most challenging of all cuisines. Shandong cuisine has always been the cuisine with the largest population and the widest geographical coverage. China has a population of12, and all the dishes cooked at home taste Shandong cuisine.

Traditionally, Shandong cuisine is the first of northern cuisine and Jiangsu cuisine is the first of southern cuisine. However, times have changed. After decades of development, the eight major cuisines are no longer comparable. In terms of popularity and popularity, these two cuisines have long lost their advantages. However, there is no doubt that the cooking techniques of Shandong and Jiangsu cuisines have influenced the development of other cuisines.

The northern frying spoon is called the horse spoon, which is a big spoon used to feed horses, but it is still a little bigger. In the north, cooking and stewing at home used to be a big pot, and the driver went out to live in a cart shop, which was to provide a big kang and a pillow. If you need to cook for yourself and stew for a long time, fry it. It's too much trouble to bring a pot. Feeding horses with a horse spoon to stir fry has gradually become a special stir fry spoon. It shouldn't be a long time ago that the southern frying spoon was directly used with the double-ear spoon at home, because the frying spoon made of wrought iron should be made of cast iron pot after the steel plate was introduced to China. In addition, southern chefs lack wrist strength compared with northern chefs. Although the frying spoon with handle is not hot, it takes a lot of effort to turn it, and it has become a habit over time. Each has its own advantages. Generally, the double-ear frying spoon is stirred by the stove, and it needs strong arm strength to throw the spoon out of thin air. Look at the kitchen in the back.

Chefs who cook in restaurants are all ears without handles. It is inconvenient to operate with the handle, and the weight increases. The most important thing is that those with handles are not strong and easy to break. For a pot that cooks more than 100 dishes a day, the pot with the handle will break down quickly because of the weak connection. In addition, the handle is laborious, and it is more labor-saving to hold the edge of the pot with your fingers when holding it with your ears.

I don't care about the food. The times have changed the humanities because of environmental traffic, and the food culture will also be corresponding. The convenience of logistics has also brought the eating habits of the north and the south closer. This has always been the case with Chinese civilization. Okay, let's get down to business. Towels are for hands that don't need ironing, and food stalls are different from hotels to grab towels. Masters are not allowed to get oil on their hands, wipe their hands, wipe bowls and sweat their faces. It's all subdivided, so it's not easy to turn over the pot. Dieting is not a trick. We should not forget to respect things and cherish materials. If we have morality, we should pay more attention to health and safety in production.