Wei Mingguo didn't know until he saw it...
And when he saw it, he was taken aback!
This cutting technique is the authentic old Hangzhou Cuisine standard method!
The fish is cut with seven and a half cuts!
In 1956, when Hangzhou organized a city-wide recognition of 36 famous Hangzhou dishes, West Lake Vinegar Fish ranked second, among which the seven and a half cut method for West Lake Vinegar Fish is this method.
Unlike many chefs today, who don't understand what Hangzhou cuisine is, they're just imitating and have changed it to seven cuts.
It's not authentic at all!
Watching Huang Tao's seven and a half cuts, Wei Mingguo couldn't help but exclaim in amazement: "Wow, this 'seven and a half' cutting technique is truly remarkable!"
Seven and a half cuts?!
This is the authentic cutting technique for West Lake Vinegar Fish in Hangzhou cuisine!
This knife technique!
Only those traditional old chefs use this ancestral seven and a half cutting technique when making this dish...
