Where is the kitchen?

The position of the steamer. Chinese kitchens generally have the following posts: stove-frying pan, chopping board-cutting vegetables, serving-steaming stew, barbecue-roast goose, barbecued brine, cold dishes-cold dishes, lotus-helping hands, water table-killing fish and rough machining.

The position of the steamer. Chinese kitchens generally have the following posts: stove-frying pan, chopping board-cutting vegetables, serving-steaming stew, barbecue-roast goose, barbecued brine, cold stand-cold dish, beating lotus seeds, water table-killing fish, and rough machining.

What does this mean? The kitchen is also called a steamer. That is, the chef who specializes in steaming various dishes in the kitchen. Such as rice, braised pork with plum vegetables, steamed fish and steamed seafood. In medium-sized hotels or restaurants, it will also be responsible for the rise of bird's nest, shark's fin, abalone and Liaoshen. Staff sergeant, pronounced "miscellaneous" in Cantonese, is one of the seven major types of kitchen work in China (stove, chopping board, staff sergeant, roasted meat, dim sum, lotus flower and water table). Except Fujian and Guangdong, other places call it "steamer" or "cage pot", and daily work is divided into three categories. Second, stew, where the old fire soup and nourishing stew are cooked by it. Third, braised steamed buttons, such as taro braised pork, duck braised with vegetable gall, Xiang Lian and steamed meat, all belong to them.