What are some of the most difficult dishes to make?

I think it's difficult for Buddha to jump over the wall, I used to think it was nothing, but after looking at the life I longed for, I felt that Huang Lei was simply too powerful, and he could do such a difficult dish.

It is not difficult for the Buddha to jump over the wall, and it can basically be done step by step. The most difficult thing to do well is to stir-fry the double crispy, the knife work, heat, and seasoning all test your skills, and there are few Fujian chefs who can guarantee that they can fry it well every time.

I don't think it's easy to make rustic dishes like fish-flavored shredded pork and back-pot pork. In fact, the debate about what ingredients to use and what sauce to use is to abandon the basics, and fried bamboo shoots may not be better than carrots, but the key is a balance between all ingredients and seasonings in terms of texture and taste.

At present, the first one known is Yangzhou lion head, Yangzhou blanched dried silk, and Shandong cuisine classic green onion roasted sea cucumber.

Su cuisine, Su cuisine is very particular about knife work and material selection, pay attention to color matching, pay attention to modeling, and the four seasons are different. Pay attention to the soup and keep the original juice.

I think the Buddha jumping over the wall in Fujian cuisine is very difficult to make, it is a local famous dish in Fuzhou, Fujian, but its taste is still very good.

For example, the Buddha jumped over the wall, as well as the three sets of ducks in Huaiyang cuisine, and the famous gourd duck in Shaanxi.

In fact, Sichuan cuisine is the most difficult to do in the major cuisines, because Sichuan cuisine needs a lot of chili peppers, and there is also sesame oil and the like, which is particularly easy to taste if you don't master it well.

Home cooking and public stir-fry is the most difficult to do, one person one taste, the general high-end restaurant has the classic stir-fried ingredients and sauce ratio, how long the fish is steamed, how long the soup is boiled There is a fixed time, they are all assembly lines, and the public stir-fry is completely flat experience.

I think the most difficult dishes to make in the major cuisines are Cantonese cuisine Buddha jumping over the wall, boiled cabbage, Sichuan cuisine boiled fish, Hunan cuisine spicy chicken and so on.

Cantonese cuisine is the hardest! Sichuan cuisine and Hunan cuisine are simple! Recognized by the kitchen shop.

Golden retriever lionfish of Hebei cuisine.

Burst double brittle, the requirements for heat are extremely high.

The river travels the world, and the domineering leaks. Love Sichuan cuisine, do not explain.

Lu cuisine court cuisine is the most test of knife work and fire.

Knife splitting eggs (Shanghai) and stir-fried double crispy (Fuzhou), these two dishes are more difficult.

Hunan cuisine: Stir-fried meat with chili peppers is the most difficult to make. It's easy to cook. It is difficult to make the essence of chili stir-fried meat.

Shandong Lu cuisine pays attention to the peaceful golden mean, and the taste does not suppress the taste, which is often the most difficult.

For example, in Fujian cuisine, there is a rather difficult thing to do is Buddha jumping over the wall, and it is not easy to gather all kinds of ingredients, let alone the complicated production process.

The Buddha jumping over the wall of Cantonese cuisine, just saying that there are more than 30 kinds of materials, plus the order, the process is complicated and difficult to control.

Chinese cuisine, not only the eight major cuisines, but also some difficult dishes, such as the following 4 Chinese dishes, make Michelin chefs have to "bow to the wind", the difficulty coefficient is too high, and they can't learn.

Once, the chef of a Michelin-starred restaurant in France came to China to learn these 4 Chinese dishes with the highest difficulty factor, but he collapsed after learning for a month, it was too difficult, he practiced for 12 hours a day, and his arms were numb, and he still didn't learn.

1. Squirrel fish.

The dish of squirrel fish is very good-looking and delicious, but it is very difficult to make this dish well, you not only need superb craftsmanship, but also more than 5 years of knife work, otherwise the fish you make is not like this, or even very ugly.

This dish not only pays attention to the knife work to be beautiful, but also to be proficient in the control of the heat, many people can not accurately control the heat, and in the end, the squirrel osmanthus fish is a big difference.

2. Pagoda meat.

The difficulty of this dish is not only in your knife level, but also in the chef's personal endurance, because this meat needs to be plated layer by layer, and the higher it is stacked, the more it means that the kung fu of this dish will reach home.

From a distance, it looked like a pagoda, and the Michelin chefs were stunned when they saw it, and the foreign chefs blurted out: "This dish is too difficult to learn." ”

3. Wensi tofu.

Cutting a piece of tofu into the size of a hair, such a knife technique is the top level of Huaiyang cuisine, and Wensi tofu is such a dish, which has very strict requirements for the chef's knife skills.

If the knife work is not enough, the tofu you cut out is a strip, and the knife work requires more than 5 years of training, not overnight, the cut Wensi tofu is put into the water, like a blooming dandelion.

4. Three non-sticks.

This is a special traditional food in Henan, no teeth, no chopsticks, no plates, called "three do not stick", this dish is also very difficult, not only requires the chef to be patient, but also needs strength, because he needs to beat hundreds of times.

The above 4 dishes are basically not seen in ordinary restaurants, because the production is too difficult and requires a professional chef to do it.

Some chefs may not succeed in making it after learning for a lifetime, and this is the charm of the dish.

The first course, boiling water cabbage.

At first glance, when many people hear about the four dishes of boiling water cabbage, they will think that the preparation of this dish is very simple, in fact, it is a very famous state banquet dish.

The production process of boiling water cabbage is not only cumbersome, but also very particular, using some high-end ingredients such as old hen and old duck to make soup, and then filtered into clear soup many times.

The biggest feature of this dish is: fresh vegetables, fresh soup, fresh color, fresh taste, color, fragrance, and taste are all beautiful. The dish of boiling cabbage takes a long time, and some domestic chefs dare not try it easily.

The second course, eggplant.

This dish of eggplant, many people may not have heard of it, now it seems to have been lost, this dish originated from the Dream of Red Mansions, the practice is very complicated, the skin of the eggplant is peeled, as long as the meat is clean, cut into broken nails, fried with chicken oil, and then with chicken breast meat and mushrooms, new bamboo shoots, mushrooms, spiced dried curd, all kinds of dried fruits, all cut into dices, simmered dry with chicken soup, the sesame oil is collected, plus the bad oil is mixed, sealed tightly in a porcelain jar, plus many other ingredients together to stir-fry, in short, it is particularly troublesome.

The third course, Wensi tofu.

This dish not only tests the chef's knife skills, but also in the process of cooking, the requirements for techniques and heat are also very high, it is a very challenging dish, tofu should be cut off little by little when changing the knife, can not be broken, and also keep the thickness even, this dish is really very difficult to do, so some domestic chefs hate to make this dish.

Among the top 10 most difficult dishes to make, roasted whole camel can be said to be the first. Because before doing it, the camel has to be killed and bled out, which is a very laborious thing. In addition, when cooking, it is necessary to put pigs, horses, beef and mutton, chickens, ducks and goose eggs into the belly of the camel and cook them together, which is very laborious.

2. Buddha jumping over the wall.

This is an imperial dish, and I believe that friends who have known it also know that this dish is difficult to make, because it requires a lot of ingredients, so it is also very troublesome to handle.

Among the major cuisines, there are some dishes that are particularly difficult, and the preparation of these dishes requires mastering certain cooking skills and details, and the following are some of the difficult dishes:

1.Hot pot in Sichuan cuisine: Hot pot is a very complex and difficult dish in Sichuan cuisine, which requires the selection of high-quality ingredients and precise control of the combination of heat and seasoning to make delicious hot pot.

2.Steamed abalone in Cantonese cuisine: Steamed abalone is a ** dish in Cantonese cuisine, but the production process is very difficult, and you need to master multiple skills such as steaming abalone, the type of mushrooms and the combination of seasonings.

3.Taste in Hunan cuisine ruins tiger skin eggs: Tiger skin eggs are a very famous traditional dish in Hunan cuisine, but it needs to go through a tedious production process to achieve an impressive taste, and the difficulty lies in mastering the heat and seasoning to keep tiger skin eggs fresh and salty.

4.Lu cuisine in the marinade Yu Wu boiled fire: braised boiled is one of the representative dishes of Lu cuisine, but the production process needs to use a large number of seasonings, such as soy sauce, green onions, ginger, garlic, pepper, etc., you need to master the key links such as the collocation, addition time, and selection of materials to make a delicious stewed fire.

In short, the essence of gastronomy lies not only in its deliciousness, but also in the skill and technique used in its production. All of the above dishes are highly technical and require deep cooking skills and experience to be successfully made.

There are many difficult dishes in the major cuisines, and here are a few typical examples:

For example, the Morier fish cake requires a chef to cook with great care, and the condiments and cooking techniques used are very particular; Foie gras is also a highly regarded dish in French cuisine, and the cooking process requires extreme care and precision to ensure taste and quality.

For example, Kung Pao Chicken requires a sauce made with the right amount of chili pepper and bean paste to bring out its unique flavor and texture; Peking duck needs to be roasted at a precise time and temperature to ensure that its skin is crispy and the meat is tender.

3.Italian Cuisine: Italian cuisine is known for its simplicity and great taste, but it also has a few dishes that are very difficult to make.

For example, pasta is very complex to make, and it is necessary to make noodles with a full-bodied and soft taste, and at the same time mix various condiments and sauces to bring out the texture of the noodles. Casserole scones are also a very difficult dish to make, requiring mastery of heat and pressure to bake delicious and perfect scones.

In short, there are different levels of difficulty between cuisines, and it takes a long time for chefs to master the craft and cook it perfectly.

There are many difficult dishes to make in the major cuisines, and here are some representative examples:

1.French cuisine: foie gras pâté.

Foie gras patilla, also known as "Fettulque", is one of the traditional French dishes and one of the classic French sauces. The difficulty lies in making foie gras, which requires the use of fresh foie gras, blanching the foie gras in boiling water to remove the smell, then boiling it with wine, cream, butter, green onions, raw garlic and other ingredients to make foie gras, and finally making the sauce with sugar and ginger.

2.Italian cuisine: Lasagna.

Lasagna is a traditional dumpling pasta dish in northern Italy, which is very complicated to make. Cooked pasta, celery, cream and cheese are prepared and mixed with some spices and vegetables to form a flat-shaped salania pastry. Finally, put the salania dough in the oven and bake it.

3.Chinese cuisine: Kung Pao Chicken.

Kung Pao Chicken is one of the traditional delicacies of Sibu Chuncheon, and it is also one of the most popular delicacies in China. One of the difficulties lies in the production of Kung Pao Chicken, which requires the use of fresh chicken, peanuts, green onions, ginger and other ingredients. First, the chicken is cut into small pieces, then marinated in cornstarch, fried in a pan, then mixed with peanuts, green onions, ginger and hot sauce, tomato sauce, etc., and finally the fried chicken is mixed with the sauce and stir-fried.

4.Japanese cuisine: Sushi.

Sushi is one of the most iconic dishes of Japanese food culture. The difficulty lies in making the sushi rice and cutting the ingredients. To make sushi rice, you need to wash the rice, put it in a pot, add water and boil until it boils, then turn to low heat and cook until the rice is cooked and soft, then add rice vinegar, sugar, salt and other ingredients and mix evenly with a wooden spoon.

When cutting the ingredients, you need to cut the ingredients according to the size of the sushi rolls, and make sure that the size and shape are uniform.

The above are some representative of the more difficult dishes, making these dishes requires a certain amount of experience and skills, I hope to provide you with some help.

Among the major cuisines, there are many dishes that are particularly difficult to make, and the following are some common dishes with higher difficulty:

1.Sichuan Rabbit Head: Although Brother Ling is small enough to raise the rabbit head, the difficulty of making the rabbit head is quite high, and it requires high cooking skills and experience.

2.Cantonese pigeon: The production of pigeon requires a very high level of skill, and the meat of the smoked pigeon is delicious and the taste is tender.

3.Hunan Flavor Snake: Snake meat needs special treatment to remove the fishiness, and making a good flavor snake requires mastering the snake species that can be handled, and at the same time, adjusting cooking skills and taste is also a great challenge.

4.Lucai puffs: The skills involved in making puffs are very demanding, involving the making and baking of dough, puff pastry and cream fillings, which requires strict recipes and exquisite techniques.

5.Sichuan Husband and Wife Lung Slices: The focus of husband and wife lung slices is knife work and advance processing of ingredients, while the balance of ingredients and the appropriate seasoning also require high cooking skills to achieve exquisite cooking.

6.Zhejiang cuisine Dongpo meat: Dongqi Bipo meat needs to be cooked many times, but only by mastering the fire and dust code can you make Dongpo meat with mellow taste, soft meat, delicious and smooth.

Take the four major Chinese cuisines as an example: Sichuan, Lu, Yuesu, and Suzhou.

1: Lu cuisine: The complex process of nine-turn large intestine is particularly difficult to do.

2: Sichuan cuisine: The process of boiled beef is very difficult to make.

3. Cantonese cuisine: Grilled dishes are cracked, and roast goose is more difficult to make.

4 Su cuisine: Sixi balls are served, boiled dried shreds over high heat, etc.