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You slice it, and then shred.
先切片，再切絲。
It should be completed without any mistake.
整個過程必須一氣呵成容不得半點閃念。
Any hesitation will ruin the tofu.
細如毛發的豆腐絲。
When the hair-like tofu shreds are put into clean water, they spread like clouds in the sky and form a perfect Chinese wash painting.
被放入清水中潤開這種云霧般的形態常常被形容成中國山水畫。
Now the dish is more like a test to the cooks, rather than one to satisfy customers.
但在今天看來，相對于口感這道菜更像是對廚師的考較。
Ju Changlong began his practice at the age of 19.
居長龍十九歲開始這項練習。
After 3 years of painstaking efforts, Ju Changlong finally mastered the skills of using a knife.
居長龍用三年的刻苦將一把刀運用到純熟。
Cutting skills require vigor and energy, but a successful cook relies not only on youthfulness, but also rich experience which are normally more important.
刀工對年齡有著苛刻的要求，不過一位成功的廚師并不只依賴青春更仰仗厚重的經驗。
Monk Jianzhen's Soy "Duck" is made up of winter bamboo shoots and green and red pepper wrapped in the skin of soya-bean milk.
這道鑒真素鴨用油豆皮包裹冬筍和雙椒上油鍋煎。
The ingredients need to be sauteed.
煎是介于炸和炒之間的。
It's a cooking method between frying and stir-frying.
一種烹飪方法。
There is only a tiny sheet of oil between the food and the frying pan.
食材與鍋底之間僅隔著一層薄薄的油。
Since the temperature of the oil sheet goes up instantly, the control of heat is the key here.
因為薄油層的溫度立即上升,熱的控制是關鍵。
More heat will burn it, and less will not do.
油脂升溫迅速過一分就糊，欠一分就生。
No matter if it's animal fat or vegetable oil, Chinese cooks cannot do without them, when they are going to show off their frying skills.
無論是動物類還是植物類油脂中國廚師在施展他們最拿手的炒技時，都離不開油。
The temperature of oil is higher than water, which means oil could rapidly dehydrate the surface of food, not only to make it edible,
油溫高于水溫可以使食材表面迅速脫水成熟之余，
but also give it a nice, burnt flavour and crisp taste.
也帶來焦香的風味和脆爽的口感。
When we are using oblique cuts to deal with this fish, we'd better make it a long and clean cut.
我們這魚，它的斜刀切長一點，不要太鈍了。
Especially the tail.
尤其是這個尾巴。
In this way, the tail will bend upwards.
它這個尾部就翹起來了。
Each day, Zhou Saiqun goes to work in a cook's uniform, she teaches cooking skills.
每一天周賽群都會穿著這樣的廚師服而是為這群孩子授業傳道。
Zhou tries her best to pass on to the students all her experiences she's acquired in more than 30 years of cooking.
試圖把三十余年的經驗悉數教給他們。
The horn goes upwards, with the paws clenched.
角是向上飛的，腳是抓的。
You've got to put that a bit forward.
一定要放前面一點。
The art of cooking cannot be mastered only by reciting and doing paperwork.
僅靠背誦和做題是學不到廚藝的。
Classes in a cookery school is more like a laboratory.
廚師學校的課程更像是實驗課。
No one could be spared mountains of homework and become a chef at the first try.
沒有哪個人能夠繞過笨拙的作業一舉成為高手。
