China is a vast country with diverse climates, customs, products, and practices. People living in different regions maintain a wide variety of diets.
Discovering Chinese Cuisine is an original CCTV series looking into the exciting and multifaceted art of Chinese cooking.
Cutting School by Joyce Chen - NYTimes.com:
While I was growing up, the only knives I encountered were a huge cleaver that my grandmother used to cut everything, from pork shoulders to cucumbers that she julienned into translucent blades of grass, and her paring knife, which she used to peel apples, removing the skin in an uninterrupted ribbon. My mother preferred long hours at work to slaving at the stove. So the array of knives I encountered on my quest for knife skills was a whole new world for me.
Knife skills are the building blocks for any cook. Technique is as important as the quality of the knives themselves. At the Institute of Culinary Education (formerly known as Peter Kump's New York Cooking School), Norman Weinstein, a knife-skills instructor there since 1995, favors Wüsthof knives. He considers these basics: a chef's knife (an 8-inch is standard; a 10-inch, according to Weinstein, even better), a serrated knife (for bread, cakes, tomatoes and citrus), a 4 1/2-inch utility knife and a paring knife. A good cook can do just about anything with one 8-inch chef's knife. But knives, like shoes for the fashion-conscious, can become an addiction. It seems no coincidence that a cook's collection of knives is known as her wardrobe.