a master butcher sees through parts and joints of a cow without cutting(mù wú quán niú)

a master butcher sees through parts and joints of a cow without cutting

Chinese idiom, Pinyin is m ù w ú Qu á NNI ú, which means there is no complete cow in the eye, only the muscle and bone structure of the cow. The description of a person's superb skills, handy, has reached a very proficient level. It comes from Zhuangzi health preserving master.

The origin of Idioms

Zhuangzi health preserving master: "when the first minister explained the cow, he saw nothing but the cow; three years later, he never saw the whole cow."

Idioms and allusions

The cook slaughtered the cattle for Liang Huiwang. The place where the hands touch, the place where the shoulders lean on, the place where the feet step on, and the place where the knees top, there is no out of tune: it is in line with the rhythm of (Tang Shi) Sanglin dance music and (Yao Shi) Jingshou music.

King Liang Hui said, "Hey, good! How can you be so skillful

The cook put down his knife and replied, "what I'm after is the law, which has surpassed the technology. At first, when I slaughtered cattle, what I saw was not cattle; three years later, I could no longer see the whole cattle. Now, I contact with cattle by spirit instead of seeing with eyes. My vision stops and my spirit moves. According to the natural structure of the cattle, strike into the gap between the muscles and bones of the cattle, and feed along the empty space. According to the original structure of the cattle, the place where the muscles and meridians are connected and the place where the muscles and bones are combined have never been touched with a knife, let alone the big bone! Skilled cooks change a knife every year to cut the muscle; ordinary cooks change a knife every month to cut the bone. Now, my knife (used) for 19 years, there are thousands of cattle slaughtered, but the blade is as sharp as the one just grinded from the grindstone. There is a gap between the joints of the ox, and the blade is very thin. If you insert a very thin blade into the joint with a gap, you will have more space for the blade to operate! Therefore, in the past 19 years, the blade has just been ground from the grindstone. Even so, whenever I come across a place where the muscles and bones are intertwined, I see that it's difficult to cut. So I carefully raise my vigilance. My eyesight is concentrated to a point, and my action slows down. When I move the knife, it's very light. With a sudden, the bones and meat of the cattle are untied, just like the soil scattered on the ground. (I) stand up with the knife, and look around with satisfaction, and (then) wipe it clean and put it away. "

Liang Huiwang said, "good! After listening to what the chef said, I understand the truth of health preservation. "

Chinese PinYin : mù wú quán niú