Cooking Industry

Chinese food culture is broad and profound with the restaurants and eateries as its carrier. Generally speaking, the chefs there are of two categories: one in charge of cooking and the other chopping. The latter artfully wields the knife by cutting, chopping, grinding etc according to the different requirements of dishes. As for the fish, meat, poultry and vegetables, he has to either remove the bones or chop them into pieces with moderate length and thickness, assuming a pleasant look and mixed with appropriate ingredients. Then it comes to the chef in charge of the cooking to control the fire and season the dish. He would also give his art of steaming, braising, deep-frying, sauteing and stewing into full play. All these efforts will finally make courses of special dishes available.