The story of a skilled worker solving a cow 1 pinyin:

páo dáng Ji niú

suggestion

My skilled hands, my shoulders, my feet, my knees and my knife are all in harmony. Zhuangzi health master

translate freely

My master: 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.

use

As objects and attributes; Often used with "easily"

synonym

Convenient, balanced, like an armband.

Idiom story:

Zhuang Zhou, a representative figure of Taoism in the Warring States period, told a story: a chef slaughtered cattle for Liang. He is very skilled in slaughtering cattle, and the knife moves flexibly in the cracks of cattle bones without hindrance and with rhythm. Liang was stunned and praised his superb skills. The chef said that he had known the cow 19 years and had a complete understanding of the structure of the cow.

Make sentences:

1, the function is completed, and the skills have been advanced for a long time; The road is at your feet, and Xunzi's persuasion and erudition will lead you to shine.

2. My understanding of cattle contains profound philosophy of life.

As soon as our old professor stepped onto the platform, he was as skilled as an expert.

To put it bluntly, knowing cows is a magical skill, but practice makes perfect.

5. Sometimes time is like a knife, a knife similar to a skilled worker.

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

7. It is said that his knife skills are fantastic. After being taught by experts, killing pigs and removing bones is like an expert in solving cattle. A fat pig, divided by three times and five times, can bone and cut meat.

8. Have you ever heard of skilled workers? Old Wang Neng cut you alive into bones in half an hour.

9. A small fire can ignore the pro-pig, and a big knife can run fast. For example, skilled workers keep cutting on him, and the blood of kissing pigs has dropped rapidly.

A skilled worker understands the story of cattle II. A skilled worker killed a cow for Liang, only to see him holding the cow with his hand, his shoulder resting on the cow, his foot stepping on it, his knee leaning forward and a knife in his hand. Just a few times, the cow was separated from the meat. The movements and sounds when killing cattle are as harmonious and beautiful as the rhythm of playing Mulberry Dance and the rhythm of Classic First Movement.

Liang said, "Oh, great! How can your technology be so skilled? "

My technical worker put down his knife and replied, "I have studied the technique of cattle dissection, far exceeding the technique of studying the operation of dismembering cattle." When I slaughtered a cow for the first time, I saw a complete cow in my eyes. After three years, I have completely mastered the knowledge of cow anatomy. Any complete cow is placed in front of me, and I can regard it as a combination of many parts. Because I understand the combination law between different parts of the cow's body, I don't have a complete cow in my heart. Now as long as I touch it with my hand, I know all the parts of the cow like the back of my hand, so I don't have to look at it with my eyes. Sensory organs no longer work, but mental activity is active. Follow the natural texture of cattle, split the gap between bones and muscles, and lead to acupuncture points between joints; Using a knife according to the natural structure of cattle, where some branches, meridians, tendons, tendons intersect, my blade is not blocked at all, let alone those big bones. A good cook has to change a knife every year, because he is dissecting cows with a knife; Generally, a chef has to change a knife every month, because it is used to cut bones. By this time, my knife has been used for 19 years, and thousands of cows have been slaughtered with it. However, the blade is as sharp as a new knife that just opened its mouth. What is the reason? Because there are gaps between the joints of cattle, the blade is very thin, so it is more than enough to insert the thin blade into the joints, which is convenient for activities. So 19 years have passed, and my blade can still be like a new knife just opened. Despite this, every time I encounter a place where bones and muscles are intertwined, I feel that it is not good to start, and always remind myself to be cautious. When working, I don't look around, my movements are slow and my strength is subtle. As long as a few times, the flesh and blood of the cow will be loose, like a pile of loess scattered on the ground. At this time, I stood up with a knife, looked around and was satisfied. I cleaned the knife and put it away. "

After listening, Liang said, "Good! After listening to my words, I understand the truth of health. "

The story of a cow expert 3. An expert slaughtered cattle for Liang. When you reach out, lean on your shoulders, step on your knees, the sound is very harmonious, just like beautiful music, which is in line with the melody of Yao Shi's Jing Shou. That movement is also very rhythmic, just like the beautiful dance of Sanglin.

When King Hui of Liang saw God, he praised him and said, "Ha, good! How did your technology reach such a superb level? "

My master put down his knife and said to Liang, "What I like to explore is a way that goes further than ordinary technology. When I started dissecting a cow, I saw a whole cow. I don't know the internal structure of the cow's body, and I don't know where to start. Three years later, what I saw was the gap between the bones of the cow, not the whole cow. Today, I kill cattle by feeling, and I don't need to look with my eyes to know how to use the knife. The organizational structure of cattle is regular. Where I entered the knife, there was a gap between the muscle and the bone. I never touched the cow's bone, let alone the big bone. A skilled cook has to change a knife every year because he cuts it with a knife. The average chef changes a knife every month because he cuts it with a knife. The knife I used to kill cattle has been used for 19 years; Thousands of cows have been slaughtered, but the blade is still as sharp as if it had just been sharpened on a millstone. Why is this? It is because there are gaps between the organizational structures of cattle. Compared with these gaps, the blade is as thin as if there is no thickness at all. It is certainly more than enough to run between tissues with gaps with a knife without thickness! So 19 years later, my knife is as good as new. Although my skill has reached this level, I still dare not be careless when dissecting a cow. I'm always careful and absorbed. There is no hurry or too much force when entering the knife. The cow was untied, and the beef slipped from the skeleton to the ground, like a beach of soil. " At this moment, I just breathed a sigh of relief, stood with a knife in my hand, looked around, cleaned it satisfactorily and put it away.

Liang Huiwang listened and said happily, "Great. After listening to your words, I understand the truth of self-cultivation. "

Moral:

Everything in the world has its own laws. Only when you master the laws of things can you succeed in doing things.

Original text:

My master is Wen's solution to cattle. The touch of his hand, the leaning of his shoulder, the tread of his foot, the place of his knee (), the sound of his knife () and the tenor are all in harmony with the dance of "Sanglin", with the meeting of "Jingshou" in the middle. Wen said, "Hey, good! Is that all? " My master released the knife and said to him, "I like Tao;" I'm entering the technical field. When the first minister solved the cow, he saw nothing but the cow; I haven't seen all the cows for three years. At this time, I saw God instead of looking at him. Zhi Zhi was an official and wanted to do something. As a matter of fact, I recognize Otani and Daoda () because their courses, skills and experience are not bad, but what about carts and melons? A good man is a better cutter; There are many knives and many folds in the family month. Today, I killed thousands of cows with my sword for nineteen years, but if the blade is new. There is a gap between people for a while, but the blade is not thick; With thickness, there is space, and there is room for recovery! It's been 19 years, if the blade is new. Although, whenever it comes to clans, I see difficulties, but I take them as a warning. Looking at it now, it is too late to move the knife, and it has been solved. For example, the Land Commission has come forward with a knife, looking around, and is full of ambitions. Hide with a good knife. " Wen said: "Good!" I have listened to my master, so I can keep healthy. "

Zhuangzi's Zhuangzi Health Master

The story of my skillful knowledge of cows 4 The story of my skillful knowledge of cows comes from Zhuang Zhou's "Zhuangzi Health Master". Metaphor after repeated practice, grasp the objective laws of things, do things with ease and use them freely.

During the Warring States Period, there was a chef named Ding in Liang State, who slaughtered cattle for Liang. Where his hands touch, where his shoulders lean, where his feet stand, and where his knees rest, there is a sound of skin and bone separation. The knife makes a louder sound when it goes in, and it's all as beautiful as music. Moreover, he can even keep these voices in tune with the dance rhythm accompanied by Sang Lin and Jing Shou.

Wen, who stood by, was shocked. He couldn't help exclaiming loudly: "It's amazing! How can your skill in slaughtering cattle be so superb? "

My master put down the knife and replied, "I like to explore the laws of things, which has surpassed the general technology of slaughtering cattle." When I first started slaughtering cows, all I saw were intact cows. Three years later, when I knew the structure of the cow like the back of my hand, I could never see the whole cow again. Now, when I kill a cow, I just need to touch the cow with my mind, not with my eyes. According to the natural physiological structure of cattle, we split the big gap between bone and muscle and use a knife along the hole between joints. We have never touched those branches, meridians and places where flesh and blood are attached, let alone those big bones. This knife in my hand has been used for 19 years, but the blade still looks like it has just been sharpened. "

Hearing this, Liang asked, "You killed such a big cow so easily?"

My technical worker shook his head and replied, "Whenever I meet a place where my bones and muscles are intertwined, I will be very cautious, concentrate my eyes, slow down and gently move my knife." The flesh and blood of the cow will be smashed like a pile of mud scattered on the ground. " At this time, I am relieved. I stood with a knife and was very satisfied with this success. Then I clean the knife and put it away. "

Wen Huijun listened to my words and nodded again and again, as if he realized something: "Well, after listening to your good words, I learned a lot about cultivation!" "

The story of knowing the cow with skillful hands; 5 Chinese characters: knowing the cow with skillful hands.

Chinese Pinyin páo dáng Ji niú

The cook dissected the whole cow. Metaphor is a person who understands the objective laws of things; Skilled technology; Do things with ease.

Dong: Chef. Ding is his first name. Solution: dismemberment and segmentation.

A commendatory term of idiom nature

Subject-predicate form of idiom structure

Idioms are used as objects and attributes; It contains a compliment and is often used with "relaxed".

Synonyms are handy, resourceful, arrogant and skilled.

The rhyming words are silver-like spear heads, starting from the roots, following the current, acting without authorization, rhyming and going backwards.

The antonym is elongated and helpless.

Anox, an English translation communicator, is as skilled as a butcher [chef]; Exquisite and magical craftsmanship

Category: skill category

Idiom story

Once upon a time, there was a chef named Ding who was particularly good at slaughtering cattle. Liang knew about it, so he killed the cow and picked the meat for himself.

When experts slaughter cattle and pick meat, their hands touch, their shoulders lean, their feet step on and their knees stand, all of which are pattering and spouting. I saw him stab with a knife and bang, the flesh and blood were separated. All sounds are like the rhythm of music and graceful posture, just like the dance of ancient mulberry trees; The beautiful voice seems to be the melody of the ancient music "Fairy Pool".

Seeing this, Liang clapped his hands and said, "Oh, great! Great! How can technology reach such a magical realm? ! "

Chef Ding put down the knife and replied, "I know the law of slaughtering cattle, which is a step further than mastering the general technology of slaughtering cattle." When I first started slaughtering cattle, all I saw was a whole cow, and I didn't know where to get the knife. Three years later, I have fully understood the structure of the cow, and what is presented to me is no longer a complete cow. I know how to cut open a cow. Now, when I kill a cow, I don't need to look at it with my eyes, but touch it with my spirit. The function of my sensory organs is gone, and the function of my spirit is active. "

Having said that, Chef Ding, seeing that Liang was puzzled, explained: "When dismembering a cow, the knife should be inserted into the gap between the bones and muscles according to the natural physiological structure of the cow, and pass through the holes between the joints. All actions will be carried out in full accordance with the original structure of the cow. Where the knife passed, it didn't even touch the meridians and tendons, let alone those big bones. A good cook has to change a knife every year, because he has to cut meat with a knife; Those ordinary chefs have to change a knife every month, because they have to use a knife to cut bones when dismembering cattle. " Having said that, Chef Ding picked up his knife, weighed it and said, "My knife has been used for 19 years and killed thousands of cows. However, the blade is as sharp as if it had just been sharpened on a grindstone. You know, there are gaps between the joints of cattle, but the blade is so thin that there is almost no thickness. This blade is inserted into the gap of the bone, wide and wide, and there is still room for maneuver when dancing the knife. Nineteen years later, my knife is still so sharp. Nevertheless, I never take it lightly. Whenever I meet a place where my bones and muscles are intertwined, I slow down and cut lightly. When the cow was scattered on the ground like dirt, I stood there with a knife, looked around calmly and contentedly, and inserted the knife. Clean it up and collect it. "

Hearing this, the beam said, "wonderful! I was lucky enough to listen to your words and realize the truth of keeping in good health! "

The story of a cow expert and six idioms of a cow expert.

Pronunciation pao d and ng Ji and Niu

Explanation: Chef. Ding is his first name. Solution: divide and rule. My technician dissected the whole cow. Metaphor after repeated practice, grasp the objective laws of things, do things with ease and use them freely.

From pre-Qin; Zhuang Zhou, Zhuangzi; Master of health care: I skillfully touch the text, shoulder rest, foot walk, knee rest, and I play with a knife, all of which are alto.

Human life is limited, but knowledge is infinite. Pursuing infinite knowledge with limited life will inevitably lead to exhaustion, so it is really dangerous to continue pursuing knowledge! Do what the world calls good without coveting fame and fortune, and do what the world calls evil without facing the humiliation of punishment. Follow the righteousness of nature, as a constant method to conform to things, so as to protect themselves, preserve their nature, and let their parents have no worries and enjoy the rest of their lives. There is a chef named Ding who specializes in slaughtering cattle. Wherever his hands touch, his shoulders rest, his feet step on, and his knees stand, he makes a sound of separation of flesh and blood, and the knife goes in, making a louder noise. These sounds are out of tune. In tune with the dance rhythm accompanied by Sang Lin and Jing Shou. Liang said to him, Hey! All right! How can your technology be so clever? My master put down his knife and replied, I am exploring the law of things, which has surpassed the pursuit of cattle slaughtering technology. At first, I didn't know the body structure of the cow, but I only saw the whole cow. After three years, I will never see the whole cow again. Now, when a courtier slaughters a cow, he only needs to touch the cow's body with his spirit, instead of looking at it with his eyes, just as his vision has stopped moving and he is moving with his mental will. 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, as long as I see that it is difficult to walk under the knife, I am very scared, cautious, focused and slow down. 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 to him, OK! I listened to my words and learned the way of keeping in good health.