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Food carving, referred to as food carving, is a process of processing various edible raw materials with carving properties into beautiful, auspicious, lifelike and ornamental crafts through special knife techniques. Food carvings come in a wide variety of styles and use a wide range of materials. Regardless of ancient and modern times, Chinese and foreign, flowers, birds, fish, insects, landscapes and architecture, myths and legends, anything that is a symbol of good luck and good meaning can be expressed in the form of art.

<- History
b has a long history, dating back to the Spring and Autumn Period. The history book "Guanzi" records the word "carved eggs", which means carving on eggs. By the Tang and Song Dynasties, the art of carving food became fashionable. The food used was carved with rough mineral utensils into various vivid images of flowers, birds, fish, insects, etc., which shows the luxurious life of the high-ranking officials and nobles at that time, and also shows the superb skills of the chefs at that time. By the Qing Dynasty, many finely carved banquet arts appeared, such as the Manchu and Han banquets with different flavors from different regions, forming a unique style of food art: every table must be carved, and every dish must be carved. Chinese food carving skills have reached a very sophisticated period, and many elite masters have emerged, such as Zhao Huiyuan, Qi Xin, Meng Shuang, Du Le, and new food carving master Xiao Qiang, etc. They have developed food carving into an unprecedented artistic myth, regardless of the Dishes, food carving booths, etc. all use very unique art to express the charm of Chinese food carving art.

<- Commonly used raw materials
b There are two major categories of commonly used raw materials. One is roots, stems, leaves, melons and fruits with fine texture, solid crispness and pure color. Vegetables and other types of cooked foods are both edible and ornamental, such as egg products. The most commonly used one is the former one. Characteristics and uses of commonly used vegetable varieties:
b. Green radish: Large in size and crisp in texture, it is suitable for carving various flowers, birds and animals, landscapes and buildings, etc. It can be used in autumn, winter and spring.
b. Carrots, radish, and lettuce: These three vegetables are small in size and have different colors. They are suitable for carving various small flowers, birds, fish, insects, etc.
b. Beetroot: Also known as blood pimple, it is suitable for carving various flowers due to its bright red color and almost round shape.
b. Potato, sweet potato: fine texture, can be used to carve flowers and figures.
b. Cabbage, onion: These two varieties of vegetables have relatively narrow uses and can only be engraved with certain flowers, such as chrysanthemums, lotus, etc.
b. Winter melon, watermelon, pumpkin, wild melon, jade melon, cucumber: Because these melons have flesh inside, the color and shape of their appearance can be used to carve various relief patterns. If the inner flesh is removed, it can also be used as a container, such as melon cups and hollow carved melon lanterns. Small raw materials such as cucumbers can be used to carve insects, and cocoa can be used for decoration and embellishment after processing.
b. Red pepper, green pepper, coriander, celery, eggplant, red cherry, scallion, adzuki bean: these varieties are mainly used for decoration of carvings.

<- Commonly used knife techniques
b The knife technique is different from the knife technique used when processing and cutting ingredients for dishes on the pier, and it has its own unique features. The several knife techniques are summarized as follows,
b) Spin: The spin knife technique is mostly used for carving various flowers. It can make the work smooth and regular, and it can be divided into two methods: internal rotation and external rotation. External rotation is suitable for flowers carved from the outer layer to the inner layer, such as roses, roses, etc. Internal rotation is suitable for flowers carved from the inside out or flowers where the two knife methods are used alternately, such as calla lilies, peonies, etc.
b) Carving: The carving knife method is the most commonly used knife method in carving, and it always runs through the carving process.
b) Insertion: The inserting knife method is mostly used for the feathers, wings, tails of flowers and birds, strange rocks and landscapes, buildings and other works. It is a kind of knife technique completed by a special knife.
b) Drawing: It refers to a knife technique that draws out the general shape and lines of the idea on the carved object, with a certain depth, and then carves it.
b) Zhuan: The knife technique of Zhuan refers to a knife technique performed on a specific carved object, which has a regular circle and arc shape.
b) Painting: The painting method is more suitable for carving large-scale relief works. It shows the general shape and outline of the image to be carved on a plane. For example: This knife method is often used when carving watermelon cups, generally using a diagonal knife.
b) Sharpening: It refers to a knife technique that rounds the surface of the carved work, that is, to achieve a smooth and neat surface.
b) Cutting: Cutting refers to using various insert knives to cut out the excess parts when carving specific positions on the work.
b) Hollowing out refers to a knife technique used when carving a work to reach a certain depth or penetrate the air.

<- Specific requirements
b In order for the work to achieve the desired effect, the following requirements should be noted:
b) Understand the format of the banquet. There are various forms of banquets, which can be simply divided into birthday banquets, celebration banquets, party banquets, family banquets, state banquets in international exchanges, work banquets in trade exchanges, and large-scale cocktail parties. By understanding the format of the banquet, you can carve carvings that are suitable for the banquet format to enhance the atmosphere of the banquet. For example, for a birthday banquet, you can carve pine, crane, Changchun, longevity stars, etc.; for a happy banquet, you can carve carvings of dragons and phoenixes, mandarin ducks playing in the water, and peacocks. Peonies, etc., celebration banquets carved with eagles spreading their wings, galloping horses, etc.
b) Understand the customs and habits of guests. As China has more and more exchanges with the international community, it is necessary to learn more about the living habits, customs, religious beliefs, preferences, taboos, etc. of people in different countries and regions, so as to tailor the works to the guests and create works that the guests will love. .
b Highlight the theme. Before carving, the theme should be determined first, and the structure, proportion (layout) and other issues of the work to be carved should be conceived to ensure that the theme is prominent. At the same time, the foil function of some additional works should be considered, such as the hundreds of birds in the work "Hundred Birds Chaofeng", peacocks and peonies. of peonies, etc. The additional works should not be far-fetched or cobbled together, so as not to be superfluous and fail to make the final point clear.
b) Select raw materials and apply techniques according to their materials. When selecting materials, you must choose raw materials with high quality and beautiful color, and also consider the shape of the raw materials. Generally speaking, the shape of the raw materials is similar to the general shape of the image of the work. The carving will be smoother. In addition, for some carving materials with strange shapes, the author's imagination should be fully used, the vision should be broadened, and the techniques should be applied according to the materials, so as to make the best use of the materials and create novel and unique works of art.
b) Pay attention to hygiene requirements. It is particularly important to implement hygienic measures for food engraving. First of all, we must keep the raw materials clean and of good texture. Do not use spoiled or rotten ingredients to ensure the quality of the banquet and the health of your guests.