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Chef cuisine chinese

Skill DedInc/chef-agentic-skills/skills/chef-cuisine-chinese

The "Long-Term Memory" for culinary AI Agents. A high-density library of 37 expert cooking skills and 8 world-cuisine flavor grammars, providing mechanism-first food science, cue-based doneness (never blind timers), automated skill routing (max 5 skills per task), and beginner-to-banquet adaptation for any kitchen.

Install
npx -y skills add DedInc/chef-agentic-skills --skill chef-cuisine-chinese

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Chinese cuisine authority — the Eight Great Traditions (Sichuan, Cantonese, Shandong, Jiangsu, Zhejiang, Fujian, Hunan, Anhui), wok technique and wok hei at home, the flavor-base grammar (aromatics + fermented sauces), velveting, stir-fry architecture, dumplings, and braising red-style. Use whenever the user cooks Chinese food, mentions stir-fry/wok/вок, Sichuan/сычуанская, dim sum, or wants restaurant-Chinese results on a home stove.

SKILL.md

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Chef Chinese Cuisine

Chinese cooking is a GRAMMAR, not a recipe list: technique × flavor-base × regional dialect. Learn the grammar and thousands of dishes become one system. Home constraint honesty: a domestic burner is 5–10× weaker than a wok range — every method below is adapted for that (chain chef-constraints-adaptation; ingredient sourcing → chef-ingredient-localizer).

Read references/regional-and-techniques.md for the Eight Traditions map and technique specs.

The flavor grammar (learn this, unlock everything)

Base sentence of a stir-fry: aromatics (ginger+garlic+scallion) → protein (velveted) → vegetables (hard→soft order) → sauce (premixed!) → thickener (cornstarch slurry) → finishing oil/aroma.

The pantry that IS the cuisine (priority order): light soy (salt/umami), dark soy (color+depth), Shaoxing wine (or dry sherry — localizer-approved), toasted sesame oil (finisher, never cooking fat), cornstarch, rice vinegar, oyster sauce, doubanjiang (Sichuan soul), fermented black beans, five-spice, Sichuan peppercorns. First five = 70% of dishes.

Flavor profiles as formulas (mix, taste, adjust — chef-flavor-balance levers):

  • All-purpose stir-fry sauce: 2 soy : 1 Shaoxing : 1 water/stock : ½ sugar : 1 tsp cornstarch.
  • Sweet-sour: 2 vinegar : 2 sugar : 1 soy : ketchup spoon (yes, it's canon in HK style).
  • Mala (Sichuan): doubanjiang fried in oil till red + Sichuan peppercorn + dried chilies — numbing (má) + hot (là) are TWO different sensations, build both.
  • Cantonese steam-dress: soy + sugar splash + hot oil poured over ginger-scallion (the gentle-methods benchmark fish).

Wok hei on a weak stove (the honest engineering)

  1. Flat-bottom carbon-steel wok or widest cast-iron/steel pan; NEVER nonstick for this.
  2. Preheat empty to first smoke wisps; oil in, swirl, then food.
  3. Batch law: one portion per round, period. Two chicken breasts = two rounds. Crowding = braising = gray sadness (the #1 home failure — optimizer flag).
  4. Ingredients DRY and room-temp; sauce premixed in a cup (no measuring over flame).
  5. Sear undisturbed 30–60 s before tossing — home burners need contact time, not acrobatics.
  6. Optional hei cheat: finishing drops of smoked/toasted oil, or 5-second torch pass. Declare the trade (chef-world-classics honesty rule).

Velveting (why restaurant meat is silk)

Sliced protein + 1 tsp cornstarch + 1 tsp Shaoxing + ½ tsp soy + optional pinch baking soda (beef), 20 min rest → the coat buffers heat, keeps juices in. Blanch in oil or water 30–40 s, then stir-fry. This one technique upgrades every stir-fry more than any wok purchase. Cheap-cut liberation: works on tough beef → economics win (chef-kitchen-economics).

The technique set beyond stir-fry

  • Red braising (hóngshāo): sear → caramelized sugar + soy + Shaoxing + star anise/ginger → low simmer to fork-test (braise rules from chef-meat-guide). Pork belly is the throne dish.
  • Steaming as a main method, not diet food — whole fish, egg custard (silky ratio 1 egg : 1.5 water, strained), baozi (chef-gentle-methods-guide owns the setups).
  • Dumplings: jiaozi = the dumpling-family spec in chef-world-classics; fry-steam-fry finish.
  • Smashed/quick-pickled vegetables (cucumber + garlic + vinegar + chili oil) — the 5-minute acid counterweight every rich meal needs.
  • Congee: 1 rice : 8–10 water, 60–90 min — the comfort/recovery food, kids- and diet-table-compatible (diet-medical-adaptation).

Beginner ramp (для тех кто "ниче не может")

Start order: (1) egg fried rice (teaches wok heat, day-old rice rule — fridge-cold, food-safety compliant), (2) smashed cucumbers (zero heat), (3) one premixed-sauce chicken stir-fry with velveting, (4) red-braised anything (braises forgive everyone), (5) steamed fish (the flex). Each step = one new mechanism only.

Keep looking

Skills are one crate of 328,083. Ordering is by how many stacks a row turns up in, so the top of any crate is what has actually been picked rather than what has the most stars.