The secret of Chinese cooking lies, in fact in the preparation. Food is sliced, shredded or cut according to certain predetermined rules. For really successful short-cooking dishes, all of the ingredients should be cut or chopped to as near the same size as possible to ensure that they are all cooked to the same degree. For very tender, almost velvety meat, the meat should be sliced along the grain, for a slightly crunchier texture it should be sliced against. Slightly frozen meat is often easier to slice into very thin strips in this way than meat at room temperature. Vegetable particularly, are often sliced on the diagonal both for aesthetic appeal and for regularity of cooking.
译文:
煮中国菜的小贴士
煮中国菜的秘密事实上在于准备环节。食物根据一些预先确定的规定或切片或切碎或切开。若要做出真的很成功的饭菜，所有的材料都应被切或剁成尽可能相同的大小，这样可以确定他们烧至相同的程度。对于很嫩几乎是天鹅绒般的肉，应该沿着它的纤维切，对于稍脆的肉质则要横断纤维切。略微冷冻的肉类总是比那些室温肉类容易切成很细的条。尤其是蔬菜，通常是以斜对角来切片，这样同时美观又符合烧菜的规律。