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Working with the Cleaver

Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Just as the wok is an all-purpose cooker, so the cleaver is the all-purpose cutting instrument of the Chinese kitchen. Nobody who cooks Chinese food should be without the broad-bladed, wood-handled cleaver. It is a rather formidable-looking knife, and many beginners think they will cut off their fingers when they begin slicing vegetables. Not true. The cleaver, when held correctly, so that its weight and balance will be well utilized, can do virtually anything a handful of lesser knives can. It can slice, shred, thread, dice, cube, chop, mince, and hack, all with great ease. It mashes, it is a scoop, it can scrape dough.

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