In order to create the distinct flavor and texture that characterize excellent Chinese cuisine, Chinese chefs have always depended on both ingredients, cutting and cooking methods. Any culinary tradition must include knife skills. With their help, chefs may securely and effectively cut up ingredients according to the recipes they’ll be used to create. Here are few cutting techniques widely used in Chinese cooking.
SLICING
This is how it’s traditionally done. Using one hand, hold the food firmly on the cutting board and cut it into very thin slices by cutting it straight down. In order to break up the fibers and make the meat more soft when cooked, it is usually cut across the grain. To firmly guide the cutting edge, place your thumb on the side closest to you and your index finger over the far side of the cleaver’s top if you’re using one instead of a knife. Using your other hand, hold the meal while tucking your fingers under for protection. The blade should be guided by your knuckles.
HORIZONTAL OR FLAT SLICING
This method which is similar to slicing kidney, divides food into two thinner pieces while maintaining its general shape. Keep the knife’s or cleaver’s blade parallel to the chopping board. To keep the food item steady, place your free hand on top of it. Slice sideways into the meal with a light cutting motion. You might need to repeat this procedure, slicing the two halves into even smaller, flat pieces, depending on the recipe.
DIAGONAL SLICING
When chopping vegetables like asparagus, carrots, or spring onions, this method is used. The goal is to cook the vegetable more quickly by exposing more of it’s surface. Slant the knife or cleaver and make even cuts.
SHREDDING
This is a process like the French julienne techniques, by which food is cut into thin, fine, matchstick-like shreds. Cut the food into slices first, then stack the slices on top of one another and cut them into thin strips lengthwise. Meat and chicken meat breasts in particular are simpler to shred if they are first somewhat stiffened in the freezer for 20 minutes or so. You can use fingers or fork for shredding the meat like pulled pork or duck meat.
DICING
This is a simple method for chopping food into tiny dice or cubes. Slices of the food should me made first. After stacking the slices, cut them into sticks lengthwise once more. After that, arrange the strips and cut them crosswise into dice or cubes of uniform size.
“MINCING“
This method involves fine-chopping. Chef use two heavy knifes (ideally cleavers) to mince, quickly chopping together for fast results. Slice the food first, then quickly chop it with a sharp knife or cleaver until it is evenly distributed around the chopping board. Chop it again after scraping it into a pile, and keep chopping until the food reaches the desired consistency. You may also use a food processor for this.
ROLL CUTTING
Similar to diagonal slicing, this method is used for large vegetables like aubergines, giant carrots, and courgettes. this method lets more of the vegetable’s surface be exposed to the heat while it cooks, much like diagonal slicing does. Start by slicing the veggie diagonally at one end. Second, make the second diagonal slice after turning it 180 degrees. Keep doing this until all of the vegetable has been cut into diamond-shaped pieces of uniform size.
