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。
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