Reading 丨 Fan to simplified, the philosophy of Chinese kitchen knife

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As a knife in a Chinese kitchen, it is really unbearable. But today, with the increasingly segmented technology, some knives really cannot shoot garlic, nor can they shoot cucumber and eggplant.

Chinese kitchen knives have a history of more than 4,000 years. On the one hand, they are divided into different categories and dazzling; on the other hand, they are very clever and deductible.

Ordinary Chinese food is really not too heavy, because we are usually more important and artistic.

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"I can't, but my brother,"

The knife and garlic on the cutting board were against each other, and the garlic was still there, and the knife was broken. This was a bit incredible for most Chinese people. Netizens scrambled to say, "This knife is a bit '" pretending to be garlic' "" The kitchen knife that can't shoot garlic is equal to the Chinese food market "" This kitchen knife is afraid that there is no soul ", and even some people rose to" the knife is broken, it is the national spine! "

In addition, its chairman also said that "you have studied for decades," "Michelin is not so cut", and also said that the design of his knife is "consumer education". This is even more fried: why is foreign chefs right? Besides, I will cut a dish and be educated by you?

Of course, there are people who are fun. For example, Wang Mazi took 21 hours of garlic in the live broadcast room. Although the knife was sold less than a thousand, this wave of traffic made full. There are also other tool brands to cut tires, chopped trunk, and chopped steel bars. The tool market is unprecedentedly enthusiastic. The comment area is full of happy air.

The chairman of the "accident knife" was weakly argued, saying that the video was a long time ago, not all, nor did it be described according to the situation and context at the time; The error guidance caused, expressing sincere apology. "

What should I do when I encounter a garlic that is unwilling to lose?

It is wrong. The correct way is: you wait, I will call my brother!

In most people, a kitchen knife, especially the price of more than three digits, should be the "talent" in the kitchen, cutting and chopping, and duties. However, experts explain: Different uses of tools have different emphasis on hardness and toughness during the design and manufacturing process. The performance of another knife is also related to the structure and other structures of its length, thickness, and thinness. The cutting knife is relatively thin, and it is easy to break under the action of large horizontal external forces.

Not only tools, but also in all manufacturing fields, the use of materials and craftsmanship is a basic law. The tens of thousands of yuan of luxury cars have a very good comfort on the flat road, but it is not as good as the tires of hundreds of dollars on the tractor to walk on the tractor.

Today, the science and technology segmented, the kitchen knife has already been specially attacked, and different knives have different uses. The more expensive the function is, the more cheap, it is relatively rough and bulky, not so delicate. Ceramic knives, Damascus knives, burn knife, etc. None of them cannot be rigid with garlic.

In fact, many knife instructions have prompts such as "special knife", "do not shoot, pry, knock".

There is a question on Zhihu, "Why do Chinese food only use a knife, and there are many knives in Western food?" This question itself has been criticized by many: Who tells you that Chinese food only uses a knife?

If you think about it, you need eight special tools to eat a crab. How can you only use one knife in the kitchen? In fact, Chinese kitchen knife has mulberry knives, machetes, leather knives, cultural martial arts knives, chip knives, chopped knife knife , Clear knives, pork knives, burning swords, etc., can not be counted.

So what knife should be used when using, do not try to change with a knife. As for why there are still many people who insist on "a knife walking the world", a netizen gave an answer:

I am divided into three rangers for cooking. You actually ask why you only use a knife, maybe because of poor!

Chinese kitchen knife is 4,000 years old, to complexity to simple

Netizens' dissatisfaction with Chairman Zhang Xiaoquan is a large reason for his measuring method of cutting vegetables by Chinese people with Michelin's standard. After all, how many years of Michelin, and Chinese kitchen knives have worked on the table for thousands of years.

If the stone knife and stone ax of the Paleolithic Age is not a kitchen knife in a strict sense -for example, while cutting vegetables, it is likely to be used to cut a branch -in the Neolithic era more than 4,000 years ago. Although the real kitchen knife is still stone.

The Shanxi Tao Temple site was once unearthed with a fixed -shape and fixed stone -made kitchen knife. It is neatly neatly one set. It is accompanied by the cutting board. There are traces of pork bones and meat pieces on the cutting board. His knife is "V" shape, like today's rotary dart.

During the Qin and Han dynasties, a kitchen knife made of bronze appeared. Compared with previously, the shape has changed a lot, and the shape is more sharp and more like a fruit knife used today. Many Han portrait stones are painted with "kitchen pictures". People who are busy and cut foods are used next to the chopping board.

This pointed knife has a long period of time in the Chinese kitchen. Until the tomb murals of the Song Dynasty, this kind of kitchen knife can still be seen, but the knife body is no longer so sharp, and the head has faintly turned into the head. Founded.

Due to the gradual decomposition of the kitchen knife function, in the Tang Dynasty, a clear difference between knife (cutting meat) and kitchen knife (cut vegetables) appeared. And as a kitchen knife, it has been completely separated from other tools.

The Song Dynasty was an important period for the evolution of kitchen knives. First, because of the rapid improvement of ingredients during this period, the food cutting method was required to make changes. The pointed knife that could only cut the meat was no longer adaptable. Another important reason is that because of the development of smelting technology in the Song Dynasty, blacksmith can finally create a square kitchen knife that looks prestigious and uses a rich function. There are also professional kitchen girls in the Song Dynasty. In the novel "He Lin Yulu", it was mentioned that the kitchen girl who was responsible for cutting onion in the late Northern Song Dynasty, Cai Jing's family.

On the bricks unearthed from the Song Tomb of Luoyang Yanshi, some kitchen ladies prepared the image of processing fish in the kitchen cases, and a pointed kitchen knife was carved on the case of several cases. Among the mural unearthed in the Song Tomb of the Xiazhuang River in Zhengzhou, the kitchen girl holds a long -shaped kitchen knife in the cutting meat pattern. The shape of modern kitchen knife.

In the Yuan Dynasty, in addition to the title of kitchen knife, the name of the "kitchen knife" began to appear in folk opera and comment, and led the two major functions of cutting vegetables and meat. The title of "Sword" gradually withdrew from the stage of history. Huang Mei opera and Lu drama both have "Kitchen Knife".

After the Ming and Qing Dynasties, the style of modern kitchen knife has been popularized in the people. At present, Zhang Xiaoquan, who is currently in the center of the storm, is known as the history of nearly 400 years. It was established during the Ming Chongzhen period; Wang Mazi claimed to be founded in the eight years of Shunzhi of the Qing Dynasty.

The types of Chinese kitchen knives are dazzling. In Li An's "Food Men and Women", there are twenty or thirty knives on the walls of Dad Zhu's house; in Xu Ke's "Man Hanquan", Master Liao's knife box unfolds, dozens of dozens of them. The size of different sizes is also handsome.

On the degree of complexity, Chinese kitchen knives do not say that they are crushed, at least no less than western or Japanese cuisine. But why for a long time, most people who have been Chinese food -that is, our common people, and do only use a knife for cooking?

Some people have made an analysis: First, it is easier to cut vegetables from square knives. China is a typical farming civilization. The ancients did not eat meat. The rectangular kitchen knife was more convenient to deal with various vegetables and soy products. The second is that iron was a relatively valuable resource in ancient times. The demand for cutting vegetables must be less than the demand of land planting. Instead of using it to develop a kitchen knife, it is better to use it to make agriculture.

Over time, Fang Fang's positive Chinese kitchen knife has become the artifact of Chinese food to block the gods and the Buddha to kill the Buddha. It contains the oriental wisdom of Wanfang, which can be called the "ACE" in the Chinese kitchen.

The knife is not important, the person who uses the knife is important

In the four minutes of the beginning of "Men and Women", there were dozens of knives on the wall with dozens of knives on the wall. The main use is a square knife.

Why does Chinese food impress the "a knife"? Because the chef of Chinese food has derived various knife skills around this knife, the chefs are too lazy to change the knife. After all, they can deal with all kinds Complex scene.

Just as the three realms of the mountain, the mountains were the mountains at first, and finally the mountain or the mountain: the beginning of a knife is enough, because the complexity of the cooking ingredients does not need to be equipped with a variety of tools; the last knife is enough enough It is about the loneliness to defeat. After forty years old, it is not stagnant.

Western chefs, Chinese chefs heavy skills. In the West, even if it is a small cooking, there is everything in the kitchen. Like the chemical laboratory, all kinds of appliances stand out; and Chinese masters have long been integrated with skills, and they can make human deliciousness in one knife and one stove.

The earliest legend of the human knife must be the Ding Ding. The chef more than two thousand years ago has already achieved more than a knife to solve the cow. He killed thousands of cows in 19 years, but the blade is still the same as the new one.

The Tang Dynasty "Puyang Miscellaneous" once recorded a period of fucking magical skills and said: Jinshi Duan Shuo learned about Nan Xiaolian, good.轻 thin silk, can be blew lightly, and the knife is risky, if the rhythm. Due to the dazzling skills of the guests, the fish rack was first, and the storm suddenly became storm.

In the movie "Sword Seeing Smile", the master showed a top dish "Eight Immortals Crossing the Sea": In the instant, using a very fast knife, the live fish was cut into boiling water. The soup is swimming in the soup ... Of course, the success of this dish is inseparable from the blessing of a mysterious iron kitchen knife, but the legend of this "sword is almost beyond the consciousness of the opponent" has always had different versions.

It is said that it is inevitable that it is a bit exaggerated, but in reality, many Chinese chefs do have a god -like sword. In the famous "Wensi Tofu" in Huaiyang cuisine, the chef should cut the tofu as thin as a paper, "88 knives horizontal and 188 knives". Essence

The chef's superb knife workers have always been traditionally traditionally depicted in the Tang poems, "Flying Flying Golden Pan White Snow" and "Silent Silent Flying Flying Snow". This situation is fascinating.

The so -called "many stationery stationery", the real masters, and a variety of tricks are all things outside the body. The knife is not important. The important thing is the person with a knife.

(Jinan Daily reporter Li Xuemeng)

Edit: Zhang Yu

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