1. Pronunciation: pá o dā ng jiniú?

Second, interpretation: Kenting: a kitchen worker; Solution: dismemberment and segmentation. Metaphor after repeated practice, grasp the objective laws of things, do things with ease and use them freely.

Third, the source: "Zhuangzi Health Master": "My hands touch the text, my shoulders lean on it, my feet walk, my knees squat, and the knife sounds suddenly, all of which are alto."

Fourth, make sentences

1. As soon as our old professor stepped onto the platform, he became familiar with it.

2. To put it bluntly, I understand that cow's skillful skills only make perfect.

3. Sometimes time is like a knife, a knife similar to a skilled person.

4. Zhuangzi's magical experience of understanding cattle is also a kind of blindness different from perceptual knowledge.

It is said that his knife skills are fantastic. After being taught by experts, killing pigs and removing bones is just like an expert. Fat pigs can remove bones and cut meat by dividing three times by five.

Verb (abbreviation of verb) idiom story

There was a cook named Ding who slaughtered cattle for the king. Where the hand touches, where the shoulder leans, where the foot steps, and where the knee is propped up, there is a sound of raw skin, and the knife is even louder when it goes in. These sounds are not out of tune. In line with the rhythm of Sanglin dance and Beijing first music. Liang said, "Hey! All right! How can your technology be so clever? " My master put down his knife and replied, "I am exploring the laws of nature, which has surpassed the pursuit of cattle slaughtering technology." When I first started slaughtering cattle, all I saw was the whole cow. After three years, the whole cow will never be seen again. At present, when slaughtering cattle, the liegeman only touches the body of the cow with his mind, without looking at it with his eyes, just as the sensory organs stop moving and move completely with his mind. Along the grain structure of cattle, splitting the big gap between bones and muscles, and making knives along the holes between joints are all along the original structure of cattle. The knife for slaughtering cattle has never touched the place where the meridians are connected, or where the muscles attached to the bones gather, let alone the big bones of the thighs. Skilled chefs change a knife every year because they use it to cut meat. Ordinary chefs change a knife every month because it is used to cut bones. Now the servant's knife has been used for 19 years, killing thousands of cows, but the blade looks like it has just been ground from the grindstone. There are cracks in the joints of cattle, but the blade is not thick. If you use such a thin blade to pierce a seam with a gap, you must be generous and have room to operate the blade. Therefore, after using 19 years, the blade still looks like it has just been ground from the grindstone. Even so, whenever I meet a place where bones and muscles are intertwined and it is difficult to get a knife there, I am very scared, cautious, focused and slow. The knife moved gently, and the flesh and blood separated with a crash, like a pile of mud scattered on the ground. I stood there, knife in hand, looking around proudly for this success, looking carefree and satisfied. Wipe the knife clean and put it away. " Liang said, "Good! I listened to my words and learned the way of keeping in good health. "