My teacher is a famous chef in the history of China. He kills cattle quickly and lightly. At that time, Liang Huiwang heard that my master was good at killing cattle, so he ordered him to perform for him himself. Someone brought a very strong cow to my master. I saw him look around the cow, then quickly raised his knife and killed the cow in the blink of an eye. Just now, he was alive and kicking. All the people present stare big eyes. They haven't seen clearly how the skilled worker moves the knife, and the cow has been killed. They couldn't help being surprised and clapping their hands for joy. After killing the cow, I, a skilled worker, stood idly by without any intention of being tired.
Liang Lian praised my skill and asked him, "Oh, great, great." Why can your technology reach such a skilled level? "My master put down his knife and said," Your Majesty, I have been engaged in killing cattle for almost thirty years. I do this kind of work every day. Practice makes perfect after a long period of hard work. Now that I am old, my movements are still much slower! Liang nodded in agreement, and then continued to ask, "Why are there so many cattle butchers, many of whom have worked like you all their lives, but they don't have such advanced technology as you?" "My master said," Your Majesty, I like pottery, which is far beyond my understanding of cattle technology. When I first learned to kill cattle, what I saw in my eyes was a complete cow. Three years later, I didn't see a complete cow. Now I feel with my spirit, not with my eyes. The activities of my senses have stopped, and only the activities of my mind are going on. " Liang Huiwang and the bystanders didn't know much. My expert continued: "If you kill a few more cows, you will know the structure of the whole cow. According to the structure of the whole cow, I feed the knife from the big gap of the cow bone, and then transport the knife along the gap of the joint. I never touch the place where the tendons are connected, nor do I touch the place where the tendons attached to the bones gather, let alone the big bones? " And his ministers suddenly realized that there were many profound truths in this.
Liang asked again, "You must have worn a lot of knives after working for so long?" My master said, "No, look, I've used this knife for 19 years, and it's as sharp as when I first sharpened it." Liang asked inexplicably, "What's going on?" My master said, "Good chefs change a knife every year because they use it to cut meat;" Generally, chefs change their knives once a month because they use them to break bones. And my knife has been used for 19 years, killing countless cows, and it is still intact. This is because there are gaps in the joints of cattle, and the blade has almost no thickness; Insert a blade with almost no thickness into the gap between joints, which is very spacious and has a lot of space. When I kill a cow, I just insert the blade between the joints, so my knife can be used for 19 years, and it is still as good as new. Even so, every time I meet the joint of bones and muscles, I still find it difficult to cut, so I am extra careful, focused and steady, so that the whole cow will be separated from each other with a slight move of the knife. "
Liang said, "Good! After listening to the chef's words, I understand the truth of keeping in good health. "
My skilled workers understand the story of cattle, which means that monasticism should imitate nature and enter an invisible state in order to play the divine comedy of cattle in line with nature.