The chef said, "When I first started out I knew nothing about the skeletal structure of cattle, and knew nothing about where to begin carving. But after three years, I knew the skeleton and joints like the palm of my own hand. Since then, I have been able to carve by relying on feel rather than by relying on my eyes."
4. 廚師說：開始時我對牛的骨骼結構不瞭解，不知從何下手，三年後，我對牛的骨骼關節，暸若指掌，此後宰牛，不用眼睛，全靠心神，順勢下刀，很快就能解剖一頭牛。