Ji Dao means carving, so it is also called Jihua Dao. Ji Dao uses several cutting and slicing techniques to mark the surface of raw materials with deep and impermeable horizontal and vertical knife patterns. After cooking, the raw materials can be curled into various shapes, such as ears of wheat, chrysanthemums, magnolia flowers, lychees, walnuts, fish gills, coir raincoats, wooden comb backs, etc. Make the raw materials easy to cook, keep the dishes fresh, tender and crispy, and make the condiment juice easy to hang around the raw materials. There are certain requirements for the depth of the knife edge, which is generally about two-thirds or four-fifths of the raw material. The operation methods are divided into push knife, broach and straight knife.

(1) The technique of pushing the knife is similar to that of the reverse blade. Hold the raw material with your left fingers, hold the knife in your right hand, with the blade facing outward, the back of the knife facing in, and the blade of the knife close to the upper joint of the middle finger of your left hand. The film's raw materials are about two-thirds. The depths should be equal and the distances should be even.

(2) Broaching the knife. The broaching knife is similar to the inclined blade. Hold the raw material with your left hand and hold the knife in your right hand. With the blade facing outward and the blade facing inward, insert the knife into the raw material from the upper left to the lower right. Pull out about two-thirds.

(3) Straight knife cutting The straight knife cutting method is similar to the push knife cutting method, except that the raw materials cannot be cut.

In terms of the application of Ji Dao, it can be divided into two types: general Ji Dao and Hua Dao Ji. Generally, the raw material is grilled with a row of knife marks. For example, when cooking a whole fish, the broaching method can be used. Huadao Ji is the most common type of Ji Dao technique. The so-called flower knife is to crisscross the raw materials with various patterns of flower knife, so that the raw materials will appear in various shapes after cooking. However, when using this type of raw material, it must be tough, crisp and gluten-free, such as pig, sheep, and cow kidneys, as well as pig belly, chicken gizzards, duck gizzards, squid, etc.