A few days ago, in the "Craftsmanship, Long Vegetable Rhythm, and Beautiful Cooking Skills" culinary technology competition held in Lanzhou, Gansu, a chef's blindfolded knife-cutting knife drew a lot of attention. This knife method can cut regular and very small dishes, such as potato shreds, lotus root slices, lotus root shreds, etc., and can also cut some creative dishes, such as cucumbers connected together. The principle is applied to the skills of the chef. It is understood that the knife method first appeared in a paper "The Application of the Idea Guidance Method in Knife Work" in "Chinese Cooking" in 1994. In 2015, the knife method also appeared at the International Food Culture Festival in Paris, France. (Reporter Li Yalong)
Editor in charge: [Li Yuxin]