The Cantonese cuisine master did not ask this question without a reason. As everyone knew, Huaiyang cuisine was a chef who paid the most attention to cutting skills.
It was the famous big boiled dried shreds of Huaiyang cuisine. The dried shreds had to be cut to the point where a needle could go through, and they could not be broken after being boiled.
This famous and powerful dish was just one of the home-cooked dishes. It could not be called the ultimate knife skill of Huaiyang cuisine, which was evident from this.
In the video, Yuan Zhou had just used a vegetable knife to directly cut a thin and translucent beef slice from a piece of beef.
That's right. It was cut into pieces, not sliced. The difficulty and difference between the two were not just a little bit. The beef that Yuan Zhou cut was a whole piece of beef shank.
