中国菜刀法“丝”Cutting Techniques in Chinese Cuisine: "Shredding"

切丝，是中国菜中常用的一种刀法，有粗细之分，比如切姜丝、火腿丝，会切得像针一样粗细。如果切肉丝、菜丝，会切得像豆芽一样粗细，一般长度在5CM左右。切丝，一般是把食材切成薄片再切成丝。

Shredding is a commonly used cutting technique in Chinese cuisine, which varies in thickness. For example, shredded ginger and shredded ham are cut as fine as needles. If shredding meat or vegetables, they are cut to the thickness of bean sprouts, with a general length of about 5 centimeters. The technique of shredding generally involves cutting the ingredients into thin slices first and then into shreds.