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

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

The art of cutting is fundamental to Chinese cooking. We had to learn all the different knife techniques, and the myriad of different shapes into which food can be cut. There were ‘horse-ear’ slices of pickled chilli; slivers, cubes and chunks of meat and poultry, ‘fish-eye’ slices of spring onion, wafer-thin ‘ox-tongue’ slices of radish and lettuce stem.

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