Tofu
Is our daily life
Most common food
It is soft and tender
Once touch and broken
But there are a dish
Will let tofu
Cut into as thin as a hair
This dish
Is Wen Si tofu
It is Qin Dynasty during
the year of Qian Long emperor
By Yangzhou Tianning monks
The monk called Wen Si created
It seems
Invented to test chef's knife skill
Only an experienced
Trained chef
To ease in a piece of tofu
Wen Si tofu cooking process
Is very simple
Just chicken broth pour into the pot
Add to bamboo shoots slices
Fa Cai slices
Vegetables slices
Shredded ham and other ingredients to boil
Then add tofu in tofu slices
Cook until it flows at the surface
To decide this dish taste and appearance
Is before cooking
The amazing knife skills
In the world of Chinese cuisine
What are the unknown knife art
how are they
being inherited from generation to generation
and how it made
our gourmet culture
to be so colorful
This is a chef's knife
Specifically for chef
Tailored professional knife
Different with Western food
Chinese food cooking guru
Generally with only a knife
In the kitchen
This knife is used only by him
It represents the level of
skill qualifications and standard
In China's few thousand years food flows
According to people's taste and feel variety
Different ingredients
Differences in eating habits
Gradually developed a straight knife
Flat knife
Oblique knife
Craving knife
Four kinds of knife skills
Showing to us
Colorful world of cuisine
Knife so important for Chinese cuisine
Where is it the mystery
Yangjiang town
Located in Guangdong Province
Southwest coastal
There are nationally famous known
Tool manufacturers
Shi Ba Zi group
Lee Ji Hui
Group general manager
He came from a cutler family
For each knife
Have strict requirements
Chef's knife
Especially
Each master
He has his own using habits
So we will be based on each local
Different food culture
Cook different requirements
A function of personality
We will consider the inside
The 18 sub-groups
Thousands tool
Are manufactured by modern technology
But a chef's knife
Also maintain traditional manufacturing methods
Because chef
Everyday touches knife
Some maybe work exceed 8 hours
They highly utilize the knife
The house using knife
They are not highly utilize
The first process to make a chef knife
Is to hit the knife blanks
The reason hammering
What is it
The main reason hammering
is to increase its density
What does that mean enough density
Cut
It will not collapse
Will not easy to get curl
Density enough
That must be beat by manually
Tempered
A small piece of billet
This is in constant hammering
Slowly swelling wide into the
shape of a normal kitchen knife
At the same time
From the back of the knife to the knife itself
Those two slashes from thick to thin
Gradually revealed
It is said
Only the most experienced technician
To make two slashes
Both symmetrical and uniform
You must do this
He can be satisfied
This chef
Both cut and can cut
Also resistant to cut
Also easy to grind
This requirement
In forging process
The knife blanks also constantly
put in the strong fire to refine
To increase the hardness of the knife
At this time
Furnace
Becomes very important
Must be dominated manually
This fire is also critical
Too red and its old
too dark
Black and red black and red
Too tender
What fire
You took them out to beat
to what extend
how much
then put it back
Only handle heat properly
Repeatedly hammered out the knife
Can be extremely tough
Firmness and flexibility
This is the traditional manual blade process
Only very experienced old knife master
To accurately grasp the blade
Flank and wheel angle
After that
There polishing and install, etc
Manufacturing of a chef's knife
Before and after get through ten process
Each process
To complete manually
Although tedious and slow
But precisely because of this
millennium unchanged traditional
Before the ages culinary gurus
Only use a kitchen knife
China will be able to put food
Interpretation it well
Yangzhou
Located in the north shore of the
lower reaches of the Yangtze River
The southern end of Jianghuai
Ancient times, this area also known as Huaiyang
Unique weather
Geographical conditions
Given here fertile property
At the same time
Since Sui Tang dynasty
Here on the profound cultural atmosphere
Famous to the world
To the Qing dynasty reached its peak
While the scholar still studying
Tend to gourmet
Also included in the admire area
It is their participation
The Huaiyang's dishes slowly train
Selection of elegant ingredient
Fine workmanship temperament
Especially requirements and the use of a knife
Until the tedious pick
We Chinese is talking about
Huaiyang cuisine is literati dishes
70-year-old
Ju Changlong
Non-material cultural heritage
The Huaiyang skills inheritors
Chinese master chef
Like his beloved porcelain
Huaiyang cuisine
Also have the same delicate and refined
Today
He will show us Huaiyang cuisine
Two famous meatball dish
Crab meat lion head and pearl fish balls
These two dishes
The most luxurious
IS the technique of the knife
Lionhead main ingredient
Is fat and lean pork
The portion for fat and lean pork
Generally for one-third of lean meat
Seventh of fat
Accessories is the crabs and crabmeats
Plus eggs, vegetables,
ginger, shrimp and spring onions
After this dish had a shape
Named because the shape of lion head
Many people believe that
To achieve this effect
The meat have to chop out
This is not so
It is not chopped out
Cut out
This is a real knife skill dish
Firstly have to cut in slice
Slice into slices
Then cut into strips or small slices
And then cut it into small chunk
Slice knife
Is the flat blade skill
Flank anvil surface
Close to a parallel blade
Sliced. Ingredients to slices
Diced used it is straight knife
In the process of carving
Chef has to be very patient
Not only to cut dice til very small
And the size have to uniform
Chopped pork
Add Shaoxing wine
Shrimp and ginger
Added crab's concentration to modulate it
Shape into meatballs
Lay meatballs into the pot
With water stew
Stew in the process
Lean meat will gradually shrink
Part of the fat will melt
Tightly wrap the lean meat
Makes the meatballs taste
Will not dry tight
While the knife across the board from diced
Also make the meatballs
will not shrink excessively
Ensure the dish
Succulent soft
Juicy
After simmer for about two hours
You can pan in out
It is a knife skill
Not only the shape of food
Very beautiful
Also makes a delicious taste
Infiltrated into each piece of meat
This is the perfect
combination of flavor and shape
Is also a meatball dish
The pearl fish balls practices
Are very different with the lion head
This dish
Need three different blade
First
With a flat blade
The mandarin fish cut in half
What torn
And what
These things are not needed anymore
All insert in
It colors does not look good
Then shot hit the fish with a knife blade
This is a straight blade
Opposite knife
Slowly, slowly beat
The reason to use back of a knife
Thicker lies in the back of a knife
You can smash the fish til soft
So that fish meat slowly separated
Become fish paste
Minced Fish floating on top
This layer must be the best
Layer by layer
Again and again
Let the meat
Put it aside
Probably at least five times
Then the knife slowly cut them
Then just need the fish paste
Add spring onion, ginger and cooking wine
Then put in the fresh eggs
After stir and pinch to make fish balls
Put into the cold water
After made the round shape
And put into the water
It can go down
It will float at any time
Your fish ball succeed
If you lay it down
It wont come up
Means unsuccessful
As the fish balls can float on the water
This dish is also known as
Tender and smooth taste
Springiness
The cooked fishballs
is tender and smooth in taste
and springiness
Put in mouth it will be very tender
To your mouth and to the stomach
No other feeling
If you use teeth to chew
Or eat a bunch of thorns inside
If this problem occurs
Means the basic approach is not at the level
The ingredients for the fishballs are different
The way of knife is different
The taste of the finished product
is way too different
But this is not all
of the knife art in Huai cuisine
The annual Taihu catchable festival
Held in the Taihu Lake in Suzhou Mudu town
To protect the environment of Taihu
From 1st February every year
It is forbidden to hunt
and reopen in the end of August
Since ancient times
The people here from Taihu
Get the most delicious ingredients
A variety of fresh seafood
Numerous
Long history of cooking fish
Also makes this the Huaiyang another branch
Su Bang dish's seafood dish
Increasingly sophisticated
Bi Jianming
Chinese master chef
Was the late author
Gourmet Sir Lu Wen Fu's home chef
He is now the technical
adviser of ShiJia restaurant
one of the oldest restaurant in Shuzhou
The raw ingredients of Shuzhou cuisine
We like fine choice of materials
Especially can cook fish
To do a variety dishes of fish
Squirrel mandarin fish
Is Bi Jian Ming
One of the most adept of
traditional Suzhou cuisine
In ShiJia Restaurant
It is said that this dish
could be sold at 2 million Yuan every year
Today
There is no Chinese
Will not know this dish
But how
How many people really understand
How it is made. Out of it
Qing dynasty Qianlong
Merchants of Yangzhou Tong Yue recommended
According to many handsheets secret
Wrote a Huaiyang culinary masterpiece
Book records
Squirrel fish dish
Last time practice
Seems relatively simple
After more than two centuries of accumulation
Today, the dish has become
Said knifeskill Jiangnan dishes
To use slice and forward 2 kind of knife skill
While vertical brace
Knife forward
Is forming
Is like a daisy
While into a daisy shape
Is to use a 45 degree angle knife to slice
Is a straight knife skill set forward
Combined piece with the the
oblique blade in the knife
Fish will be able to cut
out the beautiful patterns
What kind of effect it will be
After frying
It is like a squirrel who spinule
This process is
Not only do each knife to cut evenly
And appropriate strength
Fish meat has to be connected
in the skin, can not fall off
This will not only achieve the effect of the shape
Fish meat also able to absorb heat
Knife carefully crafted
The fish soaped on cornstarch
Can put oil and fry in light fried
Must be fried until become round
Open up just like that round flowers
Then the body will same like squirrels
Fried fish need two processes
The first is use high temperature fry the shape
And then put the pan aside
Allow it to cool
At this time, the warmth of
the oil is still light frying
The fish slowly cook
Remove fish
And then placed the pan on top of the strong fire
Until the oil temperature heat
Put the fish into the pan shortening it
Let it surface to be brittle
The inside of the meat must be tender
When the surface of the fish has crispy
Take out the fish
And douse in
Sweet and sour flavors of the marinade
After the oil reaches its high temperature
Pour in the sauce it will sound
Squeaky
Squeaky is this
Creaking sound
Exactly like the squirrel sounds
The last step of the cuisine
We can see
Squirrel mandarin fish
Not only shows the pictographic
The taste also been more level
And all this
Still shows the superb knife skill
The most speciality of Su Bang cruise is
Delicate workmanship
The focus is
Knife skill first
This particular cuisine
And the ambiance here
Had became a unique landscape
Actually
According to smell fragrance taste and shape
Common feature of some major Chinese cuisines
Attaches great importance to
the knife skills in cooking
Chefs around China
Believe in the phrase
Seventh knife skills and three of the fire
Meaning
As long as the knife skill in master skill
The dish will have a seventh certainly
Today
Perhaps no one can keep count
Since ancient times
China appeared how many fine cuisines
But some people do statistics
Name of knife techniques
It is said
There are 200 of them
I believe this is chefs from everywhere
The outcome of the accumulation
of many years diligent results
Beijing
Jinsong Vocational High School
Chinese culinary professional class students
Is on a knife lesson
Note
Flat blade basic requirement is what
Knife with Dun surface
Have to be with ingredient
Keep the what
Parallel
This is called flat blade
So now
I will show you a demonstration of basic movements
Note that I said
What do we pay attention when we cut
What rhythm you can use
Like me
One two three and stop
To maintain this rhythm
For students
This is a very hard course
The knife is one of the
essential basic skills of chefs
it looks like simple ingredient cutting
but require a lot of attention
Not just included
Intensity under the knife
Size of the ingredients and uniformity
And different ingredients and dishes
Have different requirements on the knife
To master knife skill and variety of technique
They need to practice repeatedly
and spoled many knives
Even so
The ancient Chinese chefs
spare no effort on the knife training
Many people hesitate to spend 10 years
Even longer
And the expert that achieved such skill
More than 2,000 years ago
Had already appeared
In this China's Xian Qin
Great cultural classic
Is talking about a chef name Ding
Thousands of cow being slaughtered over 19 years
Knife in his hand
Just like a knife just grounded from grindstone
New and sharp
When he slaughtering the cow
Once hand contact
Shoulder can touch
Foot can step
Places that can knee
The issue leather phrenology from the sound
But these sound
Actually completely same rhythm
with the most classic songs
Knife gently move
Crashed
Flesh have isolated
Like a pile of dirt scattered on the ground
Story
Chef Ding
They were simply a surprising
facility knife master
Today
With the popularity of
modern slaughtering techniques
Those ancient slaughtering scene
Has rarely seen anymore
But in particular about the
the chinese kitchen knife
We are still able to see chef Ding's shadow
Hao Zhang
Jiangsu Yangzijiang Group
The Lushi Mansion Restaurant Chef
This time
We will be invited to demonstrate
the specialty of the knife
Three ducks
The main material of this dish is the duck
Wild ducks and pigeons
The so-called three ducks
Is these take the three ingredients
Order of size
A package is a set of as a whole
In order to achieve this purpose
Their bones must tick off
And always keep the shape intact
First have to take away their bones
Its blade
Mainly is start operate from behind the duck neck
Open a hole about three to five centimeters
Knife head should get close to the bones
Mainly shaving blade
This is to show the chef wonderful knife
Also a moment to test chef's skill
Knife requires very high
To this chef on the spot this kind of operation
Requirements are very high
If the duck skin
That the tool tip
Gently touched
Will accidentally broken
This dish failed
Taking the bone out the process
is cumbersome and elaborate
Chef must be flexible and agile
And must be carefully
If you have in mind the poor quality of
Flick your hand, then it broke
Near the breastbone, there is a very thin skin
And that shoulder
That the back
It's a skin
attached to the bone
the knife
Tool tip slightly aside
Its skin will broke
Entire boning process
Need to use
Cut tick knock and a lot more skill
The back of a knife point and edge
Knife of their usage
At here revealed every minute
Entire boning process
Processed approximately one and a half hours
Need chef
In this long process
Always maintained a focus
Tick. After the bone
Peel off duck and pigeon's skin
Scalded with boiling water
Let it be in shape
Put the pigeon into the stomach of the wild duck
And put wild duck into sheldrake
Every layer
Three set of duck completed just like that
To the bone structure of duck and pigeon
Must have a very good understanding
so that you can start put your knife
From somewhere to start
Where the bones first shaved
Where the bones with a knife blade to knock off
This concept
Is same with the Chef Ding
Really similar
More than two thousand years ago
When King Hui of Liang marvel
at the chef Ding's knife work
The extremely expert had this to say
When I started to slaughter a cow
I saw a whole cattle
After three years
I no longer see the whole cattle
Now when slaughtering
I could touch the cattle with my mind
without having to see with my eyes
he said
I follow the law of nature.
It seems
In Chinese cuisine
Pay attention to the natural knife skill
Not a skill that passing
from the martial art legend
Nor is a film and television
Difficult to match the unique skills
It is supposed to
Each chef through a long-term focus
So that a thorough understanding
of the various ingredients
Clear in mind and the
corresponding cooking techniques
Finally use a cuisine
To interpret their own
understanding of Chinese cuisine
