Blogging the Bookshelf

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Cleavers – “Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China”, Fuchsia Dunlop

March 7th, 2012 · No Comments · China, Food

Every student would be casually carrying around a lethally-sharp cleaver, which took some getting used to. To begin with I retained my European view of the cleaver as a bloody, murderous knife – it was only later that I began to appreciate it as the subtle, versatile instrument that it really is. (The cleaver is usually the only knife in a Chinese kitchen, and it is used for every kind of cutting, from peeling ginger and garlic cloves to chopping through meat and bone; the flat of the blade is also used for crushing pieces of ginger to release their juices, and for scooping up cut foods and transferring them from chopping board to wok.)

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