China's food culture can be described as broad and profound, with eight major cuisines and thousands of special snacks. The spicy flavor of Sichuan cuisine, the spicy flavor of Hunan cuisine, and the authentic taste of Cantonese cuisine have their own characteristics! Japanese food culture, on the other hand, originated in China. However, in the later stages, it developed into a unique culture of its own. Japanese sushi, raw food, rice balls, are their unique delicacies!
But if you really compare it, whether it is in terms of the variety of cuisines or the degree of refinement, the Chinese diet should be better than Japan! Mainly because China is rich in land and ethnic groups, and Chinese like to eat very much, pay attention to color and flavor, almost every dish has its color and historical source!
As you can see from the recent "world's top" cooking competition, China has won the battle just from the knife workers!
At this cooking competition, Japanese chefs make chrysanthemum tofu. It is to cut the tofu into a chrysanthemum shape, and then season it with the boiled broth, the tofu is tender and the soup is fragrant, very good!
The most exquisite thing about this dish is the knife work, it is really not easy to cut the tofu into chrysanthemums, it is the best test of a chef's basic skills, and it looks like a Japanese chef still has two shots!
But the Chinese chef also made a tofu dish, but cut the tofu into a dandelion shape, as thin as a strand of hair, this knife work is really amazing!
Each shredded tofu is so thin that after being placed in the soup, it is directly released temporarily, just like a beautiful dandelion! The gourmand judges present all sighed that the knife work was so exquisite!
In fact, tofu is originally a traditional Chinese cuisine, from finished products to cooking, it is a must-cook dish for many Chinese chefs, and it has long been practiced.
No wonder many netizens say that comparing cutting tofu with Chinese chefs is really self-sufficient. Chinese food is absolutely the first!
Dear readers, what do you think of Chinese chefs cutting tofu?