Pan-Chinese — the cai dao is the defining tool of Chinese cuisine, unchanged in form for over 1,000 years
The Chinese cleaver (cai dao) is the universal kitchen knife of Chinese cooking — used for slicing, julienning, mincing, smashing, scooping, and tenderising. Unlike Western cleavers (thick and heavy for bones), the cai dao is thin-bladed and versatile. Chinese knife cuts include: slices (pian), julienne (si), dice (ding), mince (mo), and decorative cuts (carved shapes for banquet presentation).
Knife technique is preparation — the cut determines how ingredients cook and absorb flavour
{"The Chinese cleaver is a precision tool, not just a heavy chopper — it requires a sharp, thin blade","Knuckle guide: curved fingers protect fingertips while the cleaver slides along the knuckle","Pull stroke (towards body) for most slicing — push stroke for thin vegetables","Smashing aromatics (ginger, garlic) with flat of blade releases more flavour than mincing"}
{"Consistent knife cuts ensure even cooking — irregular pieces cook at different rates","Julienne: stack thin slices and cut into fine strips (si) — essential for many stir-fries","Decorative scoring on proteins before cooking: helps seasoning penetrate and looks professional"}
{"Using a heavy bone cleaver for precision work — requires the thinner vegetable cleaver","Flat-cutting vegetables too thick — thin cuts are essential for quick wok cooking","Dull blade — a sharp cai dao requires far less force and produces cleaner cuts"}
The Food of Sichuan — Fuchsia Dunlop