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“横切牛、斜切猪、竖切鸡”是厨师们的口头禅。“横切牛”,就是说切牛肉的时候,刀要横着肉纹切。牛肉质地老韧、纤维粗,故横切的牛肉易嚼得烂。“斜切猪”,就是切猪肉时,刀要顺着纤维纹路,稍斜着切。猪肉质地较嫩,若不顺着纤维纹路切,在加热或上浆时,容易碎成肉末。“竖切鸡”,鸡肉较猪肉嫩细,因此,切时应顺纤维纹路竖切,切丝时要注意切得比猪肉稍粗些,否则加工出来的菜肴就无形态可言了。
“Cut cattle, oblique cut pig, vertical chicken” is a chef’s mantra. “Cross cutting cattle,” that is, when cutting beef, knife to cross the meat cut. Beef texture old tough, thick fiber, so easy to chew rotten beef cross. “Bevelling pigs”, that is, when cutting pork, the knife to follow the fiber lines, a little oblique cut. Tender texture of pork, if not cut along the fiber lines, heating or sizing, easily broken into minced meat. “Vertical chicken”, chicken tender pork than pork, therefore, when cut should be along the vertical fiber lines cut, cut more attention than pork to be slightly thicker, or processed out of the food at all.