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Cutting Methods
The Chinese people cut all their food with an eye for appearance. A
different shape is planned for each ingredient. Cutting food into small
pieces will also speed the cooking. time. Food should always be cut in
bite-sized pieces because knives are never used while eating. A sharp
knife or a Chinese cleaver makes slicing easier.
Straight Slice
A straight slice is used for slicing meats and
tender vegetables such as peppers and
mushrooms. Knife enters food at right angles
to the cutting board. Meat should be sliced
against the grain and fish with the grain.
Slices should be bite-sized or smaller.
Slicing
Shredding
Shredding is cutting of meat and vegetables
into 1/4 inch slices — stacking them up and
slicing again.
Match Stick
Sliced food is cut into long thin strips about
Shredding
2 inches wide and then chopped into match sticks.
Diagonal Slice
Diagonal slicing is used to reduce fibrous texture food, such as celery
and flank steak. The knife enters food on a 45º angle, cutting the food
on a slant to increase surface area for cooking.
Chopping
Chopping can be finely or coarsely done. Foods, such as carrots,
chicken and onion, are cut into 1/2 to 1 inch pieces.
Dicing
Dicing is used for vegetables such as onions,
green peppers and celery. First cut the
vegetables into strips and then slice vertically
through the strips.
Mincing
Mincing is very fine dicing. The pieces should
Dicing
be about 1/16 inch square. Garlic and fresh
ginger are common foods that are frequently
minced.
Smashing
This crushes garlic or ginger using the flat side
of a cleaver. After being smashed, the clove
can be minced.
Smashing
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