When finished, their dishes are evenly cooked, not motley mixtures, partly overdone, partly underdone. As an illustration, under inspection, we find that garlic prepared by Chang Kuo-jung, executive chef at Kupao Huayuan restaurant in Hsinshe, Taichung County, consists of identical little cubes, because he slices each clove of garlic five times lengthways and crossways.
例如台中新社古堡花園行政主廚張國榮切好的大蒜末，攤開來看，一粒粒大小方正齊一，因為他是將每一顆小小的大蒜都橫切、縱切 5 次後，再切成細末，「千萬不要來回『過刀』，亂刀切剁，否則大蒜的汁液流失，香氣就減損了。」