Author: Françoise Sabban

The tool used in Chinese kitchens to cut ingredients, whether professional or domestic, is of a single model: a wide, perfectly sharpened rectangular blade fixed on a handle. Difficult to use for a novice, it requires a real apprenticeship. But …

The tool used in Chinese kitchens to cut ingredients, whether professional or domestic, is of a single model: a wide, perfectly sharpened rectangular blade fixed on a handle. Difficult to use for a novice, it requires a real apprenticeship. But …