What are the technological processes in food carving?

Food carving is a unique knife skill in China's cooking, which has high arts and crafts value. It is a decorative art such as dish modeling, finished product loading and banquet table design, and it is also one of the highest manifestations of knife modeling in cooking. Food carving involves a wide range of contents and forms, and the knife method used is special, so the finished products are ever-changing, which plays the role of beautifying dishes and decorating banquets.

Food sculpture is an art form of comprehensive modeling. Mainly based on cutting tools, absorbing related methods of woodcut, epigraphy, paper-cutting, sculpture, tooth carving and other modeling techniques. By cutting, cutting, digging, shoveling, digging, carving, splicing and other methods, the finished product food carving with beautiful shape is created.

In recent years, food carving artists have developed rapidly, which has played a very good role in beautifying dishes and high-end banquets. At the same time, people's understanding of food carving has gradually changed, and people have begun to pay attention to the edibility of food carving, so that the finished food carving can be seen and eaten. At the international high-end banquet, food carving Art displayed China's exquisite cooking skills, which reflected the high civilization of the Chinese nation and was highly praised by distinguished guests from all over the world.

Integral carving of Chinese fruits and vegetables in food carving is commonly used. The selection of materials is very particular, and there are many aspects to consider. At the same time, we should do a good job in the application of technology and the preservation of the completed project. The following article will talk about these problems. The whole fruit and vegetable carving technology is particularly important, and the most critical thing is the carving technology. The "skill" mentioned here refers to distinguishing levels and steps when carving, such as taking shape with a big knife at first, highlighting the outline in one go, and then carefully carving and cutting.

Take the kingfisher as an example. Before carving, you should have a certain understanding of the "figure" of the kingfisher, and then follow the steps: first carving the mouth → head → neck → body → claws →-wings → completion.

First, use the "cutting knife" to remove the leftover materials from the raw material (green radish) for later use, and make full use of the raw material to cut the radish into the shape of a bird (because the kingfisher has a long mouth). The following "flat knife" refers to "No.2 flat knife", also known as "main knife".

Shape the raw material broadsword with a flat knife, grab the raw material with your left hand, and carve the mouth forward, from the mouth to the head, back and tail (note that the knife is slightly raised into a V shape between the back and tail), even if you finish the first knife, of course, you should remember that "stability, accuracy and reality" are achieved in one go.