除了“横切牛”，还有……
<!----><style type="text/css">html{font-size:375%}</style><link href="https://pics-app.cnyw.net/static/publish/css/style.css?v=20240712" rel="stylesheet" position="1" data-qf-origin="/static/publish/css/style.css?v=20240712"><!-- 付费贴--> <div class="preview_article "> <!----> <p> </p><p class="empty_paragraph"> </p><p class="qf_image big noneditable" contenteditable="false"><img src="https://pics-app.cnyw.net/forum/20260108192539front2_0_531849_nqvwxznPHBfzgFoOW0R6QrxzHjO9.jpg?watermark/1/image/aHR0cDovL3BpY3MtYXBwLmNueXcubmV0L18yMDE5MDQyNTA5MTYwMF81Y2MxMGE1MDc5ZjY2LnBuZw==/dissolve/100/gravity/SouthEast" alt="" width="4096" height="3072" data-qf-origin="forum/20260108192539front2_0_531849_nqvwxznPHBfzgFoOW0R6QrxzHjO9.jpg?watermark/1/image/aHR0cDovL3BpY3MtYXBwLmNueXcubmV0L18yMDE5MDQyNTA5MTYwMF81Y2MxMGE1MDc5ZjY2LnBuZw==/dissolve/100/gravity/SouthEast" data-qf-thumb="https://pics-app.cnyw.net/forum/20260108192539front2_0_531849_nqvwxznPHBfzgFoOW0R6QrxzHjO9.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cDovL3BpY3MtYXBwLmNueXcubmV0L18yMDE5MDQyNTA5MTYwMF81Y2MxMGE1MDc5ZjY2LnBuZw==/dissolve/100/gravity/SouthEast" data-qf-thumb-origin="forum/20260108192539front2_0_531849_nqvwxznPHBfzgFoOW0R6QrxzHjO9.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cDovL3BpY3MtYXBwLmNueXcubmV0L18yMDE5MDQyNTA5MTYwMF81Y2MxMGE1MDc5ZjY2LnBuZw==/dissolve/100/gravity/SouthEast" /></p><p> </p><p> </p><p> </p><p>早年，在上海文艺出版社“五角丛书”之一的《家庭厨房顾问》一书中，看见了关于肉类切法的描述：</p><p> </p><p>什么叫“横切牛、斜切猪、顺切鸡”？</p><p> </p><p>牛肉质老、筋多，必须横着肉纤维纹路切，才能把筋切短、切断，烹调后才比较嫩。</p><p> </p><p>猪肉质较嫩，肉中筋少，要斜着肉纤维纹路来切，这样才能达到既不易断、又不易老的目的。</p><p> </p><p>鸡肉质最细嫩，肉中几乎没有筋络，必须顺着鸡肉纤维纹路竖切，才能切出整齐划一、又细又长的鸡肉丝。</p><p> </p><p> </p><p> </p> <!----></div>
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