The Art of Vegetable Sculpture

Experienced Chinese chefs, particularly those of Suzhou near Shanghai, those in Shanghai itself, in Peking, and in Chiu Chow below Canton, have a long tradition of carving vegetables to be used as elaborate, decorative garnishes. They carve melons, turnips, radishes, carrots, tomatoes, and eggplants into all sorts of fanciful birds and beasts. We can’t all be master culinary sculptors of course, but there are a few simple food carvings that you can do that will enhance your banquet platters. Here are a few, with directions on how to carve them.