大家都知道，牛肉如果顺切会使成品发硬、发柴，因此老师傅们便总结出“横切牛肉顺切羊”的经验。时至今日，它仍被墩子师傅们奉为金科玉律并严格执行着。笔者掌刀多年，发现顺切出来的牛肉经过精心腌制后，其口感甚至比横切出来的牛肉还要好，它不仅有横切牛肉的滑嫩，而且还 As we all know, if the beef will make the finished product stiffly and send firewood, the old masters summed up the experience of “cutting the beef in parallel.” Today, it is still regarded as the golden rule by the masters of the monks and strictly implemented. The author palm knife for many years and found that out of beef carefully salted, the taste even better than the cross-cut beef even better, it not only cut beef tender, but also