有關食物的切法

hi..... 睇食物的紋路 is only for the meat, it is no need in vegetables.
all kinds of meat, u can see there are many lines on them, they are 紋路.
順紋切 = follow the meat lines to cut. if the line is from north to south, then u should cut from north to south. it is suitable for cutting the duck and chicken, cos when they are fully cooked, their meats will be easier to break, if u cut in 逆紋切, they cannot be hold together (just like the cooked fish, when u take it, the meat will become little pieces).
逆紋切 = 90 degree the meat lines to cut. if the line is from north to south, u should cut from east to west. it is suitable for cutting beef, lamb, pork..etc, cos when they are fully cooked, their measts will be tough (not easy to break). if u use this method to cut them, they can be easier to eat/chew.

如切牛肉看着紋切為之直紋,依着紋90度切為紋,橫紋切可令幼筋在煮熟收縮時將筋切斷令牛肉不會韌。

同一道理在切西芹、芥蘭時用45度切成約半吋斜條可令西芹、芥蘭筋紋不會太長可令其較爽脆。