What is a red and white chef?

It's not the chef's red and white, it's the red case and the white case.

Chef bonus box and white box. Red case mainly refers to the cooking categories of meat dishes and steamed bowls, including braised pork, crispy meat, honey sauce meat, rotten meat, ribs, meatballs, elbows, watercress, etc. White cases mainly refer to steamed bread, pasta and the like.

There are "red boxes" and "white boxes" in the kitchen. The "red case" is the kung fu on the chopping board, that is, cutting meat, chickens and ducks. What kind of chickens and ducks can be used, which parts of the meat can be used and which parts of the meat can't be used. Cutting meat into pieces, strips, blocks and shreds is the first process, which is the business of the "Red Case" master.

"Bai 'an" is a noodle maker. Rolling noodles, pancakes and making snacks are the business of the owner of the "white case", which should be strictly separated from the chicken, duck and fish in the "red case" The helper kneaded the dough, rolled it, processed it into various snack shapes, and took it to the "stove master" for processing.