Cattle, sheep, beef cattle and mutton belong to old meat, that is, the fiber texture of meat is thicker and longer. This is relative to fish. Just because its fiber texture is not so delicate, it tastes rough and doesn't feel very good! In order to avoid rough taste, our professional chef thought of a way to cross-cut beef and mutton, so that its thick and long fiber-like meat became shorter, easier to chew and had a relatively good taste. Especially when it matures in July and August, the fiber of meat is the most tough. Crosscutting it makes the fiber of meat shorter and looser. Tastes better.

Fish is the most tender. According to the truth, no matter how you cut it, it should be fine, but there are thorns in the fish. In order to prevent the fishbone from getting stuck in your throat, we need to cut along the fish line, that is, in the direction of the fishbone, and enter the knife from behind the fish head. The incision sticks to the fishbone and cuts towards the fishtail. This will only separate the fishbone and reduce the chance of getting stuck in the throat.

Pork chicken pork chicken is between beef, mutton and fish, not too rough and not too tender. The taste is moderate, and how to cut it is reasonable. However, if you want to do it, do the best! Slanting pork and chicken, the knife edge and the texture of the meat form an included angle of 45 degrees, which is oblique to the fiber texture of the meat. This is not loose, but also ensures the taste of meat.