ESSAYLilly ChowAugust 22, 2017history, translation, China, Taiwan, butcher, cleaver, cleaverman, caidao, Chinese knives, 菜刀, Chinese cleaver techniques, how to use a Chinese cleaver, Yangzhou, pressed tofu, doufugan, 豆腐干, 大煮干丝, da zhu gan si, bean curd, taoism, Zhuangzi, kitchen stunts, Lord Wenhui, Yuan Zhen, Sichuan, Lamp Shadow Beef, 灯影牛肉, deng ying niu rou, Tim Hayward, E.N. Anderson, Bee Wilson, J. Kenji Lopez-Alt Knife Skills 101 Lilly Chow chronicles the ways and deeds of kitchen blademasters ESSAYLilly ChowAugust 22, 2017history, translation, China, Taiwan, butcher, cleaver, cleaverman, caidao, Chinese knives, 菜刀, Chinese cleaver techniques, how to use a Chinese cleaver, Yangzhou, pressed tofu, doufugan, 豆腐干, 大煮干丝, da zhu gan si, bean curd, taoism, Zhuangzi, kitchen stunts, Lord Wenhui, Yuan Zhen, Sichuan, Lamp Shadow Beef, 灯影牛肉, deng ying niu rou, Tim Hayward, E.N. Anderson, Bee Wilson, J. Kenji Lopez-Alt
ESSAYNick Jumara & Sylvie MeltzerJanuary 10, 2017essay, reporting, travel, China, Zhejiang, Yantou, village, butcher, cleaver, pork, pig, countryside, Chinese New Year, cleaverman, caidao, offal, Chinese knives Fleshed Out Nick Jumara and Sylvie Meltzer learn it takes a village to butcher a boar ESSAYNick Jumara & Sylvie MeltzerJanuary 10, 2017essay, reporting, travel, China, Zhejiang, Yantou, village, butcher, cleaver, pork, pig, countryside, Chinese New Year, cleaverman, caidao, offal, Chinese knives
