How to cook Chinese food when foreign chefs are shaking and Michelin chefs have a headache?

China's 5,000-year-old culture is profound, among which literature, architecture and science once dominated the world. Today, Bian Xiao will share with you the China food culture with a long history of 5,000 years. China has a vast territory and abundant resources since ancient times. As the saying goes, one side of the soil and water will nourish one side, and the snacks in China have different characteristics in different places. The characteristics of this deposit are not something that ordinary foreign chefs can learn casually. Even Michelin chefs have a "headache" when they encounter these Chinese dishes! Pagoda meat selection, the third kind is difficult to do well.

Siwen tofu

Water tofu is a very common food in our life, and the price is quite cost-effective. It tastes delicious and tender, but this tofu is very soft. Chefs in China directly cut soft tofu as thin as hair. This kind of knife work needs a certain number of years of practice. For overseas Michelin chefs, they were really surprised after seeing it, and even couldn't do it at all.

Baota meat

Pagoda meat is a home-cooked dish with strict difficulty coefficient, which is somewhat similar to braised pork with dried plum vegetables. It is mainly made of pork belly and dried prunes. Pagoda meat is famous for its shape like a pagoda board. Take a large piece of good pork belly and cut it layer by layer from the inside out. It is stipulated that each knife is continuous and the thickness is symmetrical. Finally, cut it into neat strips. This dish looks like a lot of small fresh meat piled together, but it is actually a piece of pork belly. Do you feel cheated?

Three non-stick

The difficulty of this dish can be described by five stars. Three non-stick means no pot, chopsticks and teeth. But the process of making this dish is really difficult for people to learn well. This requires not only superb skills, but also hard work. It only takes 9 minutes from cooking to eating. In these 9 minutes, you have to keep turning over the wok, and everyone in China can carry the wok. It is not clear whether this dish can be started normally after being cooked in this pot abroad.

Longxu noodles

Longxu Noodles is a kind of fine noodles. For Chef China, this is easy to handle, and there is no difficulty coefficient. As long as you are a chef, you can do it, but if you want a foreign chef to do it, there is no such thing. Kneading dough requires certain skills. When beef is Lamian Noodles, it is always in a constant state and needs to be pulled very carefully. This kind of operation, if you don't do it once, means it's really hard to rush and shout! It's amazing that China people can cook these four special dishes. People in China think they admire such a superb chef, let alone a foreign chef.