CHINA FONG FOOD CARVING

Vegetable & Fruit Carving and Garnishing

Introduction to Food Carving & Garnishing

Fruit and vegetable carving & Garnishing was first developed in the imperial
palace of Chinese Dynasty around 800 years ago. The culinary workers in
the imperial kitchen often served the royal family with sumptuously and
beautifully decorated food dishes in order to make food more attractive and
appetizing.

As the days past, food carving & garnishing is no long a decorative feast
that only was served in the imperial palace. It became a traditional business
feature at restaurants.

Today, food carving & garnishing has moved to an artistic stage throughout
the world. It not only can be found in the restaurants but also can be used in
festive dinner parties, gathering events, home tables and all sorts of
occasions.

Food carving & garnishing has become an international food artistry, which
can be an occasion for all professional food artisans to show off their
sophisticated carving and garnishing skills.

Artistic carving and garnishing is by no means difficult. To display beautiful
decorated food dishes, all it takes is concentration as well as practice.
Although special carving tools will make the food carving quicker and
easier, one sharp-pointed knife is enough to commence to carve fruit and
vegetable.

From root crops like carrots, radishes, yams and potatoes, along with
vegetables like peppers, tomatoes, cabbages and cucumbers to fruits like
apples, pears, grapes and watermelons, which can be dedicated carved and
garnished into a colourful display of flowers, animals or cartoon faces.