Master Chinese Cooking Techniques: Must be proficient in stir-frying, quick-frying, sautéing, deep-frying, steaming, stewing, braising, simmering, and other core traditional Chinese cooking methods. Able to independently prepare at least three classic dishes from major Chinese cuisines. Refuse to use pre-made meals, smart cooking machines, or Western cooking logic.
Control Heat and Wok Skills: Understand oil temperature, cooking time, and wok technique. Dishes must have the characteristic 'wok hei' when served, without relying on seasonings to cover up skill shortcomings, and not settle for customers with 'similar taste.'
Respect the Natural Flavor of Ingredients: Be proficient in ingredient preparation, able to remove fishy or gamey smells, soak and soften ingredients, marinate, and coat with starch. Respect seasonal ingredients, avoid overusing additives, and never sacrifice natural flavor for convenience.
