China is a vast country with diverse climates, customs, products, and practices. People living in different regions maintain a wide variety of diets.

Discovering Chinese Cuisine is an original CCTV series looking into the exciting and multifaceted art of Chinese cooking.

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35 thoughts on “Discovering Chinese Cuisine Part 2 – Culinary knife skills”

  1. For non English speakers wishing to learn more on chinese cusine or just great food in general, check out this documentary 舌尖上的中国 Bite of China

  2. I am not impressed by the difficulty the chef had making horizontal cuts in the fat, and in the fish. It looks like the blade was dull, and also could use a higher polish or maybe a Granton style blade.

  3. Let me echo itzsamuelx from five years ago: to remove the bones from a fowl with a big square knife requires skill. I think about the people I've known in my life so far, age 64, in the US: well, let me quote a former Navy pilot: "if you can drive a car you can land an airplane on an aircraft carrier." I think most US people cannot drive a car. They get in their car, go into a daydream, and are properly amazed when/if they arrive at their destination. This is to be predicted. European culture is based on avoiding the here and now, the so-called profane. This makes Europeans eager to conquer the world, the grass always being greener in one's daydreams then it is in one's own front yard, where one must water it, mow it, pick up litter from it, etc.

  4. You know, when I see China, I see two big main things: I see the super automated, industrialized, ship-around-the-world, cheaply done China, and I see the China that makes art so fine that no machine, no automaton, no robot can ever reproduce it. It's the pinnacle of focus, patience, and precision. And I really love that China.

  5. Toufu better be called as bean mass,or bean solid,the different language translation sometime just use pronounciasion, it do not correctly represent what the thing mean and sometime miss lead people to a different understanding. Like Asian is somewhat a very inappropriate name for the big part of land in the east.

  6. I just recently got a knife from the 99 cent store and it was just as good as these fancy knives
    When I’m done with it I just throw it away and buy a new one

  7. I started to love Chinese cooking after going to the busiest multi floor roast duck place in Beijing back in 2000, before the tourist traps, 95% were Chinese. I can’t get over how great everything was from the roasted skin to the bone and rind soup. Also I ate about 30+ duck hearts. Of course roast duck is so cliche. For my food travels I love Nanjing food the best. On the topic of ducks, Nanjing salted duck is underrated.

    I hate it when ppl think Panda Express is “Chinese cuisine”. It’s EXPONENTIALLY more. I think I enjoyed the vegetable and tofu dishes more than the meat dishes.

  8. I didn’t really respect my mom for cooking me traditional Chinese food, thought they tastes really good. But I mean, that is what I ear everyday, and things just get boring. But after I came to US for master degree. Man, I doubt that any food here can compare to my mom’s dishes, especially my mom’s soup. Damn, I wanna go home!!! T T

  9. Holy miso!!! evrything combines the stuffed roasted goose with a twist of three heads but utterly hilariuos!!!so the one is pigeon's head whom accompanies that!!! LoL =D

  10. I'm a Chinese chef. In fact, I was 14 years old to learn to cook. Now the knife method is exquisite. They were all injured and insisted on it. The chef is not so simple. It's a common thing to get hurt.

  11. Chinese cooking at it's best. I had the prevalence to have eaten boneless turkey stuff with pork, eggs and all others goodness during some Christmas lunch. No bone.

  12. What the? I can’t understand anything the chef says that made the floating fish balls…I speak Mandarin but that was…confusing. Anyone know what dialect that was?

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