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A2 verb 12 دقيقة للقراءة

切丝

qiesi

تدرّب عليها أمثلة ملاحظات ونصائح 切丝 في 30 ثانية

الشرح 切丝 in your Level:

At the A1 level, '切丝' (qiē sī) is a very useful word for talking about basic cooking. '切' (qiē) means to cut with a knife, and '丝' (sī) means thin like a thread. When you put them together, it means to shred something, like a carrot or a potato. You can use it in simple sentences like 'I cut carrots' (我切胡萝卜丝). It is one of the first cooking words you learn because many Chinese dishes use shredded vegetables. Think of it like making very thin sticks. You use a knife to do this. Even if your cutting is not perfect, knowing the word helps you understand recipes or tell someone what you are doing in the kitchen. For example, 'Please shred the potato' is '请把土豆切丝'. It is a 'Verb + Object' word, so you are 'cutting' the 'threads'.

سجّل مجاناً لقراءة الشرح الكامل

At the A2 level, you should start using '切丝' in more complete sentences using the '把' (bǎ) construction. This is the most common way to give instructions in the kitchen. For example, '把黄瓜切丝' (Shred the cucumber). You also learn that '丝' describes the shape. You can distinguish between '切丝' (shredding) and '切片' (slicing). At this level, you might use '切丝' to describe your daily routine or a simple recipe you know how to make. You can also add simple descriptions like '切细丝' (cut into thin shreds). It's important to know that this is a manual action done with a knife. If you use a machine, it's different, but in Chinese homes, people usually use a knife. You will see this word on food packaging in the supermarket too, like 'shredded pork' (肉丝).

At the B1 level, you can use '切丝' to discuss cooking techniques and textures in more detail. You understand that '切丝' is a 'verb-object' (离合词-like) structure. You can use complements of degree to describe how well someone shreds, such as '他切丝切得很匀' (He shreds very evenly). You also start to recognize '丝' in the names of famous Chinese dishes like '鱼香肉丝' (Yuxiang Shredded Pork) or '凉拌三丝' (Cold Tossed Three Shreds). You can explain why certain vegetables are shredded (to cook faster or to mix better in a salad). You might also compare '切丝' with '刨丝' (using a grater) and explain the pros and cons of each method. Your vocabulary is now large enough to describe the entire process: 'First wash, then peel, then slice, and finally shred.'

سجّل مجاناً لقراءة الشرح الكامل

At the B2 level, '切丝' becomes part of your vocabulary for discussing culinary arts and cultural traditions. You can talk about 'knife skills' (刀工 - dāogōng) and how '切丝' is a basic requirement for any professional chef. You can use the word in more complex grammatical structures, such as passive sentences ('这些姜已经被切丝了') or in formal written recipes. You understand the nuances of different types of 'sī', like '细丝' (fine) versus '粗丝' (thick), and how the choice affects the 'mouthfeel' (口感 - kǒugǎn) of the dish. You can also use the term metaphorically or in professional contexts, such as discussing the preparation of ingredients in a food processing factory. You are comfortable using '切丝' in a variety of registers, from casual kitchen talk to formal culinary descriptions.

سجّل مجاناً لقراءة الشرح الكامل

At the C1 level, you have a deep appreciation for the precision implied by '切丝'. You can discuss the historical evolution of Chinese knife skills and how the 'sī' cut represents the refinement of Chinese cuisine. You might use the term when analyzing food literature or high-end culinary documentaries. You understand specific professional terms like '银针丝' (silver needle shreds) and can describe the precise dimensions required for such a cut (e.g., 0.1cm thickness). You can use '切丝' in sophisticated sentence patterns, incorporating advanced particles and formal conjunctions. Your understanding of the word is not just functional but also cultural, recognizing that the rhythmic sound of '切丝' is a symbol of domesticity and care in Chinese society. You can debate the merits of hand-cutting versus machine-shredding in terms of preserving the 'soul' of the food.

سجّل مجاناً لقراءة الشرح الكامل

At the C2 level, '切丝' is a word you use with total native-like fluency, including its nuances in various regional dialects or specialized culinary jargon. You can write professional-grade recipes or culinary critiques that use '切丝' to describe the texture and aesthetic of a dish with poetic precision. You might discuss the physics of how '切丝' affects the rate of heat transfer during stir-frying or the chemical changes in the vegetable's surface area. You are familiar with classical references to cutting techniques and can use the term in academic discussions about Chinese material culture or food history. To you, '切丝' is not just a verb; it is a manifestation of 'Kung Fu'—skill earned through years of practice. You can effortlessly switch between the most technical culinary applications and the most casual household uses of the word.

سجّل مجاناً لقراءة الشرح الكامل

تدرّب عليها أمثلة ملاحظات ونصائح

切丝 في 30 ثانية

切丝 (qiē sī) is the Chinese verb for 'to shred' or 'to julienne' food into thin, silk-like threads using a knife.
It is a core technique in Chinese cooking, essential for stir-fries and cold dishes to ensure even and fast cooking.
The term is a verb-object construction combining 'cut' (切) and 'silk' (丝), highlighting the desired thinness of the result.
Commonly applied to vegetables like potatoes and carrots, as well as proteins like pork and ginger, it is a hallmark of good knife skills.

The Chinese term 切丝 (qiē sī) is a fundamental culinary verb that translates to 'shredding' or 'cutting into julienne strips.' In the context of Chinese gastronomy, the precision of cutting is not merely a preparation step; it is an art form that dictates the texture, cooking time, and flavor absorption of the dish. When you see this word in a recipe or hear it in a kitchen, it refers specifically to taking a solid ingredient—usually a vegetable like a potato, carrot, or cucumber, or a protein like pork or ginger—and transforming it into long, thin, uniform threads resembling silk. The character 切 (qiē) means 'to cut,' while 丝 (sī) means 'silk' or 'thread.' Together, they describe the physical outcome of the action: the food must be as thin and consistent as silk threads.

Culinary Context: This technique is most frequently used for stir-fry dishes where rapid, even cooking is essential. By increasing the surface area through shredding, the ingredients cook in seconds, maintaining a crisp texture while absorbing the sauce's essence.
Visual Uniformity: In professional Chinese kitchens, the 'sī' must be of uniform thickness. If one shred is thick and another is thin, they will cook at different rates, ruining the harmony of the dish.
Ingredient Suitability: While almost any firm vegetable can be shredded, the most iconic examples include 土豆丝 (shredded potato), 胡萝卜丝 (shredded carrot), and 青椒丝 (shredded green pepper).

先把猪肉切片，然后再切丝。(First slice the pork, then shred it into strips.)

Culturally, the ability to '切丝' efficiently is a rite of passage for home cooks and chefs alike. It requires a steady hand and a very sharp cleaver. In many Chinese households, the sound of rhythmic chopping against a wooden board—a rapid 'tack-tack-tack'—is a nostalgic signal that dinner is being prepared. Unlike Western julienning which often uses a guard or a specific mandoline, traditional Chinese shredding relies heavily on the 'claw' grip and the weight of the Chinese chef's knife. This word is ubiquitous in Chinese life because the Chinese diet is heavily centered on stir-fries and cold tossed salads (凉拌菜), both of which rely heavily on the 'sī' cut for their signature mouthfeel.

这道菜的要求是把姜切丝，越细越好。(The requirement for this dish is to shred the ginger; the thinner, the better.)

Daily Usage: You will hear this word in wet markets when asking a vendor to prepare vegetables, in cooking shows where the host demonstrates technique, and in everyday conversations about kitchen chores.

Furthermore, the word extends beyond just vegetables. It applies to ginger (姜丝), which is often used as a garnish or to neutralize fishy smells, and even to cooked meats like shredded chicken (鸡丝). The versatility of the term makes it one of the most useful culinary verbs for any learner. It bridges the gap between basic food vocabulary and actual functional usage in a Chinese-speaking environment. Whether you are following a recipe on Douyin or helping a friend in the kitchen, '切丝' is the command that sets the pace for the meal's preparation.

Using 切丝 (qiē sī) in a sentence is relatively straightforward because it functions as a verb-object compound (VO). In Chinese, you often specify the object (the food item) before the action or use a '把' (bǎ) construction to indicate what is being shredded. Understanding the grammatical placement of '切丝' allows you to give clear instructions or describe your actions accurately. For example, 'I am shredding carrots' can be said as '我在切胡萝卜丝' or '我把胡萝卜切丝'. Both are correct, but the '把' construction is extremely common in instructional contexts like recipes.

The '把' Construction: Subject + 把 + Object + 切丝. Example: 你能把黄瓜切丝吗？ (Can you shred the cucumber?)
The Progressive Aspect: Subject + 正在 + 切丝. Example: 妈妈正在厨房里切丝。(Mom is in the kitchen shredding [things].)

请把这些大葱切丝，我们要做葱油饼。(Please shred these scallions; we are making scallion pancakes.)

When you want to describe the quality of the shredding, you can add adverbs or complements. For instance, '切得很细' (shredded very finely) or '切得很快' (shredded very quickly). This is where the verb-object nature of the word becomes important: if you use a complement of degree, you usually repeat the verb '切'. For example: '他切丝切得很匀' (He shreds very evenly). This level of detail is crucial when discussing culinary skills, which are highly valued in Chinese culture. A chef might be judged entirely on how they '切丝' a block of tofu or a piece of ginger.

他把土豆切丝后，放进水里浸泡。(After shredding the potatoes, he soaked them in water.)

Passive Usage: Object + 被 + 切丝. Example: 所有的萝卜都被切丝了。(All the radishes have been shredded.)

In more formal or written instructions, you might encounter '切丝' paired with specific measurements, such as '切成3厘米长的丝' (cut into 3cm long shreds). This level of precision is common in professional cookbooks. However, in a casual setting, just saying '切丝' is enough for everyone to understand the goal. It is also worth noting that '切丝' can be used as a noun-like phrase in dish names, although technically the dish name uses '丝' as a noun (e.g., 京酱肉丝 - Sautéed Shredded Pork in Sweet Bean Sauce). Understanding the verb form '切丝' is the key to understanding how these dishes are prepared and why they are named as they are.

The most common place to hear 切丝 (qiē sī) is in the heart of the home: the kitchen. If you are living with a Chinese family or visiting friends, you will hear it during the 'prepping' phase of the meal. It is a collaborative word. You might hear someone say, '我来切肉，你来把土豆切丝' (I'll cut the meat, you shred the potatoes). This division of labor is standard in Chinese households where meals often consist of several stir-fried dishes that require intensive knife work. The word carries a sense of domestic productivity and the warmth of a shared meal.

The Wet Market: In many traditional Chinese markets, vendors offer processing services. You can buy a piece of meat and ask, '麻烦帮我切丝' (Please help me shred this). This is a common convenience for busy workers who want to cook a quick stir-fry at home.
Cooking Shows and Apps: On platforms like TikTok (Douyin) or YouTube, Chinese cooking influencers (like Li Ziqi or Chef Wang Gang) use this word constantly. It is an essential part of the 'ASMR' of cooking videos—the sound of the knife and the visual of the '切丝' process.

在电视上的烹饪节目里，大厨展示了如何快速地把莴笋切丝。(On the TV cooking show, the chef demonstrated how to quickly shred celtuce.)

You will also encounter this word in restaurants, particularly if you are in a place with an open kitchen or if you are ordering a dish that can be customized. While menus use the word '丝' (noun), if you were to ask the waiter about how a dish is prepared, they would use '切丝'. For example, '这个姜是切丝还是切片？' (Is this ginger shredded or sliced?). This distinction matters because the flavor profile of shredded ginger is much more intense and integrated into the dish than sliced ginger, which is usually discarded after cooking. In professional culinary schools in China, '切丝' is one of the first and most rigorous exams students must pass, often involving shredding a block of soft tofu into hair-thin strands while submerged in water.

奶奶教我，切丝的时候手要稳，刀要快。(Grandma taught me that when shredding, the hand must be steady and the knife must be fast.)

Lastly, in the era of meal kits and pre-packaged vegetables in supermarkets, you might see labels that say '已切丝' (already shredded). This is a modern context where the word appears in print to save consumers time. Whether it's the rhythmic thumping of a knife in a village kitchen or a label on a plastic container in a high-end Shanghai supermarket, '切丝' remains a constant presence in the Chinese linguistic and culinary landscape.

One of the most frequent mistakes learners make with 切丝 (qiē sī) is confusing it with other cutting techniques like 切条 (qiē tiáo) or 切片 (qiē piàn). While they all involve a knife, the end result is very different. '切片' is to slice (flat pieces), and '切条' is to cut into strips or batons (thicker, like fries). If a recipe calls for '切丝' and you '切条', the vegetable will not cook through in the time allotted for a high-heat stir-fry, resulting in a raw, crunchy interior that ruins the dish's balance. Beginners often underestimate the 'thinness' required for something to be considered '丝'.

Confusion with '刨丝' (páo sī): Learners often use '切丝' to describe using a grater. However, using a grater is '刨丝'. '切丝' specifically implies the use of a knife. Using the wrong verb might lead someone to think you have better knife skills than you actually do!
Incorrect '把' Construction: A common grammatical error is saying '切丝胡萝卜' instead of '把胡萝卜切丝' or '切胡萝卜丝'. In Chinese, the object usually comes between the verb and the result, or the whole phrase '胡萝卜丝' acts as the object of '切'.

错误：我切丝土豆。(Incorrect: I shred potato.)
正确：我把土豆切丝。(Correct: I shred the potato.)

Another mistake involves the measure words. When '丝' is used as a noun, the measure word is often '根' (gēn) for individual shreds or '堆' (duī) for a pile. However, when using the verb '切丝', learners sometimes forget that '丝' itself is acting as the object in the VO structure. You don't need another object after it unless you've structured the sentence as '切 [Object] 丝'. For example, '切肉丝' is correct, but '切丝肉' is not. This word order is a classic pitfall for English speakers who are used to the Verb + Object order (Shred + Meat).

别把肉切得太厚，那就不叫切丝了，那是切条。(Don't cut the meat too thick; that's not shredding anymore, that's cutting strips.)

Finally, there is the 'resultative' confusion. Learners often forget to add '成' (chéng - into) when they want to say 'cut INTO shreds.' The full phrase '切成丝' is often more natural than just '切丝' when describing the transformation of a whole vegetable into shreds. Without '成', the sentence can sometimes feel abrupt or incomplete to a native ear, especially in instructional writing. Always remember: '切' is the action, '丝' is the result, and '成' is the bridge between them.

In the rich vocabulary of Chinese culinary arts, 切丝 (qiē sī) is just one of many ways to describe knife work. Understanding the nuances between these terms will elevate your Chinese from basic to proficient. The most immediate 'cousins' of 切丝 are those that describe different shapes. While 切丝 produces threads, other verbs produce cubes, slices, or chunks. Choosing the right one is essential for following recipes and communicating with other cooks.

切丝 vs. 切条 (qiē tiáo): '丝' refers to very thin, hair-like threads. '条' refers to thicker strips, similar to french fries or batons. If you are making 'Shredded Potato' (土豆丝), you must use 切丝. If you are making 'Potato Strips' for frying, you use 切条.
切丝 vs. 刨丝 (páo sī): '切丝' is done with a knife. '刨丝' is done with a grater or a specialized tool. While the result looks similar, '切丝' is considered a higher skill and often results in a better texture because the knife doesn't crush the vegetable's cells as much as a grater might.
切丝 vs. 切丁 (qiē dīng): '切丁' means to dice or cut into small cubes (like in Kung Pao Chicken). This is a completely different geometry from the long, thin '丝'.

这道菜需要把辣椒切丝，而不是切丁。(This dish requires the peppers to be shredded, not diced.)

There are also more specific terms for shredding depending on the size. 细丝 (xì sī) means 'fine shreds,' while 粗丝 (cū sī) means 'thick shreds.' In high-end cooking, you might encounter 银针丝 (yín zhēn sī), which translates to 'silver needle shreds'—an incredibly fine cut used for delicate soups. Another alternative is 切末 (qiē mò), which means to mince or finely chop. While '末' is much smaller than '丝', they are both used to increase the surface area of aromatics like ginger and garlic.

如果你不会用刀切丝，可以用刨丝器代替。(If you don't know how to shred with a knife, you can use a grater instead.)

Finally, consider 切片 (qiē piàn). Most shredding actually begins with slicing. You '切片' the vegetable first to create flat surfaces, then you stack those slices and '切丝'. Therefore, '切片' is often the prerequisite for a good '切丝'. In a professional kitchen, a chef might say, '先片后丝' (First slice, then shred). Understanding these related terms helps you visualize the entire process of food preparation in a Chinese context.

How Formal Is It?

حقيقة ممتعة

In ancient China, '丝' was so valuable it was used as currency. Cutting food into 'sī' was not just for cooking; it was a way to show respect for the ingredients by giving them the shape of the most precious fabric.

دليل النطق

UK /tʃʰjɛ́ sɨ́/

US /tʃʰjɛ́ sɨ́/

Both syllables receive equal stress in Mandarin, as they are both first-tone syllables.

يتقافى مع

贴 (tiē) 些 (xiē) 衣 (yī) 机 (jī) 低 (dī) 西 (xī) 批 (pī) 梯 (tī)

أخطاء شائعة

Pronouncing 'qiē' as 'kē' (like key).
Pronouncing 'sī' as 'shī' (adding an 'h' sound).
Dropping the tones, making it sound like 'qie si' (low/falling) which can sound like 'died from cutting'.
Confusing 'qiē' with 'qiě' (third tone).
Mispronouncing the 'q' as a 'k' sound.

مستوى الصعوبة

القراءة 2/5

The characters are relatively simple and common in daily life.

الكتابة 3/5

Both characters have multiple strokes, but follow standard radicals.

التحدث 2/5

Easy to pronounce if you master the 'q' sound and first tone.

الاستماع 2/5

Very distinct sound in culinary contexts.

ماذا تتعلّم بعد ذلك

المتطلبات الأساسية

切 (to cut) 丝 (silk/thread) 刀 (knife) 菜 (vegetable) 肉 (meat)

تعلّم لاحقاً

切片 (to slice) 切丁 (to dice) 切块 (to cut into chunks) 剁碎 (to mince) 热油 (hot oil)

متقدم

蓑衣黄瓜 (accordion cucumber) 文思豆腐 (Wensi Tofu) 刀工 (knife skills) 火候 (control of heat) 勾芡 (to thicken with starch)

قواعد يجب معرفتها

Verb-Object (VO) Compounds

切 (verb) + 丝 (object). You can say 切肉丝 (shred meat).

'把' Construction for result

把土豆切丝 (Take the potato and shred it).

Complement of Degree with '得'

他切丝切得很细 (He shreds very finely).

Sequential Actions with '先...再...'

先切片再切丝 (First slice then shred).

Resultative Complement '成'

切成丝 (Cut into shreds).

سجّل مجاناً لقراءة الشرح الكامل

أمثلة حسب المستوى

我切胡萝卜丝。

I shred carrot strips.

Simple Subject + Verb + Object structure.

妈妈在切丝。

Mom is shredding.

Using '在' to show an ongoing action.

请把土豆切丝。

Please shred the potatoes.

Basic '把' construction for instructions.

他不爱切丝。

He doesn't like shredding.

Negative '不' before the verb.

你会切丝吗？

Can you shred (vegetables)?

Question form using '吗'.

我要切肉丝。

I want to shred meat.

Using '要' to express intent.

这个怎么切丝？

How do I shred this?

Using '怎么' to ask for the method.

切丝很难。

Shredding is hard.

Verb phrase acting as a subject.

先把黄瓜洗干净，然后再切丝。

First wash the cucumber, then shred it.

Using '先...然后...' to show sequence.

你能帮我把这些姜切丝吗？

Can you help me shred these gingers?

Polite request using '帮我把...'.

我把土豆切丝切得很细。

I shredded the potatoes very finely.

Complement of degree using '得'.

这道菜需要把辣椒切丝。

This dish requires the peppers to be shredded.

Using '需要' to state a requirement.

他在厨房里忙着切丝。

He is busy shredding in the kitchen.

Using '忙着' to show a busy state.

超市里有卖切丝好的肉。

The supermarket sells pre-shredded meat.

Using '好的' as a resultative adjective.

切丝的时候要小心手。

Be careful with your hands when shredding.

Using '...的时候' to mean 'when'.

我不喜欢切丝，太麻烦了。

I don't like shredding; it's too much trouble.

Using '太...了' for emphasis.

如果你想让土豆丝更脆，切丝后要泡水。

If you want the shredded potatoes to be crispier, soak them in water after shredding.

Conditional '如果...就...' structure.

这种刀法叫切丝，是中餐的基本功。

This knife technique is called shredding; it's a basic skill in Chinese cooking.

Explaining a term using '叫'.

她切丝的速度非常快，像专业厨师一样。

Her shredding speed is very fast, just like a professional chef.

Comparison using '像...一样'.

为了做这道凉拌菜，我切丝切了半个小时。

To make this cold dish, I spent half an hour shredding.

Duration of time after the verb.

把大葱切丝，放在鱼上面一起蒸。

Shred the scallions and place them on the fish to steam together.

Two actions in sequence.

虽然我可以刨丝，但我还是喜欢用刀切丝。

Although I can use a grater, I still prefer shredding with a knife.

Concession using '虽然...但...'.

切丝不均匀会影响菜的味道和口感。

Uneven shredding will affect the taste and mouthfeel of the dish.

Abstract subject (cutting unevenly) affecting an object.

请把这些洗好的白萝卜切丝备用。

Please shred these washed white radishes and set them aside.

Using '备用' (set aside for use).

大厨强调，切丝时每一根的大小都应该一致。

The head chef emphasized that every shred should be the same size.

Reported speech using '强调' (emphasize).

这块猪肉最好先冻一下，这样切丝会更容易。

It's best to freeze this pork slightly; it will make shredding much easier.

Giving advice with '最好' and '这样'.

由于他的刀功出色，切丝对他来说易如反掌。

Because of his excellent knife skills, shredding is extremely easy for him.

Causal '由于' and idiom '易如反掌'.

在切丝之前，必须先把食材切成薄厚均匀的片。

Before shredding, the ingredients must first be cut into slices of uniform thickness.

Using '在...之前' and '必须'.

这种特制的刀具专门用于把坚硬的蔬菜切丝。

This special knife is specifically used for shredding hard vegetables.

Passive/Functional '用于' (used for).

哪怕是简单的切丝，也需要长时间的练习才能掌握。

Even for simple shredding, it takes long-term practice to master.

Emphasis using '哪怕...也...'.

他一边听音乐，一边熟练地在案板上切丝。

He was listening to music while skillfully shredding on the cutting board.

Simultaneous actions using '一边...一边...'.

这道名菜对切丝的要求极高，被称为“指尖上的艺术”。

This famous dish has extremely high requirements for shredding, known as 'art on the fingertips.'

Passive '被称为' (is called/known as).

切丝的精细程度往往能反映出一个厨师的基本素养和定力。

The precision of shredding often reflects a chef's basic professional quality and focus.

Complex subject phrase with '反映' (reflect).

为了追求极致的口感，他坚持手工切丝而不使用任何机械设备。

In pursuit of the ultimate mouthfeel, he insists on shredding by hand rather than using any mechanical equipment.

Using '为了' (in order to) and '而' (but/rather).

姜丝切得如发丝般纤细，足以见得其刀法之精湛。

The ginger shreds are as thin as hair, which is enough to show the exquisite nature of his knife technique.

Literary comparison '如...般' and '足以见得'.

在传统的淮扬菜中，切丝是一项极其考验耐心的细活。

In traditional Huaiyang cuisine, shredding is a meticulous task that severely tests one's patience.

Formal prepositional phrase '在...中'.

他将豆腐切丝而不碎，这种神乎其技的水平令人叹为观止。

He shredded the tofu without it breaking; this miraculous level of skill is breathtaking.

Using '而不' and the idiom '叹为观止'.

切丝不仅是形状的改变，更是为了让调味料更均匀地渗透进食材。

Shredding is not just a change in shape, but more importantly, it's to allow seasonings to permeate the ingredients more evenly.

Correlative '不仅...更是' (not only... but even more).

即便是在快节奏的现代厨房，某些核心食材的切丝工序依然不可替代。

Even in a fast-paced modern kitchen, the shredding process for certain core ingredients remains irreplaceable.

Formal '即便...依然' (even if... still).

通过切丝，食材的纤维被悉数切断，从而创造出独特的爽脆感。

Through shredding, the fibers of the ingredients are completely cut, thereby creating a unique crispness.

Using '通过' (through) and '从而' (thereby).

其切丝技艺已臻化境，所切之物薄如蝉翼，细如金丝。

His shredding skill has reached the pinnacle of perfection; the items he cuts are as thin as cicada wings and as fine as gold thread.

Classical Chinese influence ('已臻化境', '所切之物').

切丝之道的精髓在于心手合一，而非单纯追求速度的迅捷。

The essence of the 'way of shredding' lies in the unity of mind and hand, rather than the mere pursuit of speed.

Philosophical '在于...而非...'.

文思豆腐之所以名扬四海，全仗那神乎其神的切丝功夫。

The reason Wensi Tofu is famous worldwide is entirely due to that miraculous shredding skill.

Using '之所以...全仗...' (the reason... is all thanks to...).

若非亲眼所见，很难想象竟有人能将干硬的火腿切丝至如此境地。

If not for seeing it with one's own eyes, it would be hard to imagine someone could shred dry, hard ham to such an extent.

Hypothetical '若非...很难想象...'.

此番切丝，不仅需腕力沉稳，更需对食材纹理有着入木三分的洞察。

This instance of shredding requires not only a steady wrist but also a profound insight into the texture of the ingredients.

Formal '不仅需...更需...' with idiom '入木三分'.

切丝工序的繁复与否，往往决定了整道宴席的格调与诚意。

Whether the shredding process is complex or not often determines the style and sincerity of the entire banquet.

Using '...与否' (whether or not).

纵观中华饮食史，切丝技艺的演进折射出古人对精致生活的极致追求。

Looking across the history of Chinese cuisine, the evolution of shredding techniques reflects the ancient people's ultimate pursuit of a refined life.

Formal academic tone '纵观...折射出...'.

他手中的厨刀仿佛有了生命，在切丝的过程中奏响了一曲律动的乐章。

The kitchen knife in his hand seemed to have come to life, playing a rhythmic movement during the shredding process.

Metaphorical language '仿佛...奏响了...'.

تلازمات شائعة

把...切丝

切成细丝

刀工切丝

均匀切丝

手工切丝

快速切丝

土豆切丝

猪肉切丝

胡萝卜切丝

姜丝切丝

العبارات الشائعة

切丝器

— A tool or gadget used for shredding vegetables. It is the noun form of the action.

我买了一个新的切丝器。

切丝机

— An industrial or electric shredding machine used in factories or large restaurants.

工厂里用切丝机处理卷心菜。

切丝板

— A cutting board specifically used or designated for fine cutting tasks.

用这块切丝板切蔬菜。

切丝手感

— The 'feel' or tactile feedback when shredding something with a knife.

这把刀的切丝手感很好。

切丝示范

— A demonstration of shredding technique, common in cooking classes.

老师正在做切丝示范。

切丝练习

— Practice sessions for improving shredding skills.

厨师学徒每天都要进行切丝练习。

切丝厚度

— The thickness of the shreds, a key quality metric.

请注意切丝的厚度要一致。

切丝长度

— The length of the shreds, usually determined by the size of the vegetable.

切丝的长度要适中。

切丝技巧

— The specific methods and tips for shredding effectively.

他掌握了很多切丝技巧。

切丝比赛

— A competition focusing on shredding speed and precision.

学校举办了一场切丝比赛。

يُخلط عادةً مع

切丝 vs 切片 (qiēpiàn)

切片 means to slice (flat pieces), while 切丝 means to shred (threads).

切丝 vs 切条 (qiētiáo)

切条 means to cut into strips/batons (thick), while 切丝 means to shred (thin).

切丝 vs 刨丝 (páosī)

刨丝 uses a grater; 切丝 uses a knife.

تعبيرات اصطلاحية

"游刃有余"

— Doing something with ease and proficiency, often used to describe masterly knife skills like shredding.

他切丝的时候游刃有余。

Literary

"丝丝入扣"

— Literally 'every thread fits into the notch.' Used to describe something done with meticulous detail and precision.

他的切丝功夫真是丝丝入扣。

Literary

"乱成一团麻"

— A mess like a tangled ball of hemp. Often the opposite of what a good '切丝' should look like.

如果你切不好，菜就会乱成一团麻。

Colloquial

"一丝不苟"

— Not a single thread is overlooked. Meaning meticulous and thorough in one's work.

他切丝时一丝不苟，非常认真。

Common

"快刀斩乱麻"

— Using a sharp knife to cut through a mess of hemp. To solve a complex problem quickly.

处理这些食材就要快刀斩乱麻。

Common

"千丝万缕"

— Thousands of threads and ten thousand strands. Describes very complex relationships, but evokes the image of many shreds.

盘子里的土豆丝千丝万缕。

Literary

"抽丝剥茧"

— To reel off raw silk from a cocoon. To analyze a problem layer by layer, similar to the careful process of slicing then shredding.

解决这个问题需要抽丝剥茧的精神。

Literary

"金丝燕窝"

— Golden thread bird's nest. A high-end delicacy that looks like fine shreds.

这道汤里放了金丝燕窝。

Culinary

"如丝如缕"

— Like silk and thread. Used to describe thin, continuous things like music or mist, or perfectly shredded food.

切出来的姜丝如丝如缕。

Literary

"削足适履"

— To cut the feet to fit the shoes. Using the wrong method to fit a situation, like using a blunt knife to '切丝'.

用这种钝刀切丝简直是削足适履。

Literary

سهل الخلط

切丝 vs 切丁 (qiēdīng)

Both are common cutting techniques.

切丁 produces cubes (dice), while 切丝 produces threads. They are used for different types of dishes.

宫保鸡丁要切丁，土豆丝要切丝。

切丝 vs 剁 (duò)

Both involve a knife.

剁 is to chop or mince with force (like meat), while 切丝 is a delicate, precise sliding cut.

剁肉馅和切丝是两种不同的刀法。

切丝 vs 削 (xiāo)

Both involve removing parts of food.

削 is to peel or pare (removing skin), while 切丝 is cutting the whole ingredient into a shape.

先削皮，再切丝。

切丝 vs 撕 (sī)

Sounds like the 'sī' in 切丝.

撕 means to tear with hands (like tearing paper or hand-shredded cabbage), whereas 切丝 requires a knife.

手撕包菜是用手撕，不是切丝。

切丝 vs 拉丝 (lāsī)

Contains the character 丝.

拉丝 refers to the stringy texture of cheese or syrup, not a cutting method.

芝士披萨可以拉丝。

أنماط الجُمل

我切[Food]丝。

我切土豆丝。

把[Food]切丝。

把黄瓜切丝。

[Food]切丝后要[Action]。

土豆切丝后要泡水。

切丝切得[Adjective]。

切丝切得很匀。

先[Action]再切丝。

先去皮再切丝。

由于[Reason]，切丝很[Adjective]。

由于刀钝，切丝很慢。

切丝的[Noun]反映了[Noun]。

切丝的细致反映了厨师的用心。

纵然[Condition]，切丝亦不可[Action]。

纵然时间紧迫，切丝亦不可马虎。

عائلة الكلمة

الأسماء

肉丝 (ròusī) - shredded meat

土豆丝 (tǔdòusī) - shredded potato

丝绸 (sīchóu) - silk

粉丝 (fěnsī) - glass noodles or 'fans'

الأفعال

切 (qiē) - to cut

切片 (qiēpiàn) - to slice

切块 (qiēkuài) - to cut into chunks

切丁 (qiēdīng) - to dice

الصفات

细 (xì) - thin/fine

粗 (cū) - thick/coarse

均匀 (jūnyún) - uniform/even

مرتبط

刀工 (dāogōng) - knife skills

菜板 (càibǎn) - cutting board

厨刀 (chúdāo) - kitchen knife

烹饪 (pēngrèn) - cooking

食材 (shícái) - ingredients

سجّل مجاناً لرؤية جميع الأمثلة

كيفية الاستخدام

frequency

Extremely common in culinary contexts and daily household talk.

أخطاء شائعة

Using '切丝' for a grater. → 刨丝 (páosī)
切丝 specifically means to cut with a knife. Using a grater is a different action and verb.
Saying '切丝土豆' instead of '切土豆丝'. → 切土豆丝 / 把土豆切丝
In Chinese, the food item usually comes before '丝' or is introduced by '把'.
Cutting pieces too thick (strips instead of shreds). → 切条 (qiētiáo)
If the pieces are thick, it's no longer '丝' (silk); it's '条' (strips). This affects cooking time.
Forgetting to slice first. → 先片后丝
You cannot jump straight to shredding a round vegetable. You must create flat slices first.
Using '切丝' for tearing food by hand. → 手撕 (shǒusī)
For example, 'hand-shredded cabbage' is '手撕包菜', not '切丝包菜'. '丝' here refers to the result, but the verb is different.

نصائح

The Three-Step Process

To 切丝 perfectly, first cut the vegetable into thin slices. Then, overlap the slices like a deck of cards. Finally, cut across the stack to create the threads. This ensures uniformity.

The Claw Grip

Always tuck your fingertips in and use your knuckles to guide the blade. This 'claw grip' prevents cuts and allows you to shred much faster once you gain confidence.

Using '成' for Result

If you want to sound more natural when giving instructions, use '切成丝' (cut into shreds). The '成' (chéng) emphasizes the transformation into the new shape.

Meat Shredding Tip

When shredding meat, always cut against the grain. This breaks up the tough fibers, making the shredded meat much more tender after stir-frying.

Sī vs. Tiáo

Remember: Sī is for Silk (thin), Tiáo is for strips (thick). If it's as thin as a toothpick, it's Sī. If it's as thick as a pencil, it's Tiáo.

Show Off Your Skills

In a Chinese home, if you help with the 切丝, you are showing great respect and helpfulness. It's one of the most appreciated tasks you can volunteer for.

Sharpen Your Knife

You cannot 切丝 properly with a dull knife. A sharp blade is essential to get through the vegetable fibers without crushing them, which keeps the 'sī' crisp.

Check Your Work

After shredding, pick up a handful. If they all fall apart easily and look like a bunch of needles, you've done a great job. If they stick together, your slices weren't separated well.

Keep it Fresh

Many shredded vegetables (like potatoes or radishes) will turn brown if left out. Keep them in a bowl of cold water until you are ready to cook them.

Watch the Pros

Search for 'Chinese knife skills' on YouTube. Watching the rhythmic motion of a professional chef '切丝' is the best way to understand the speed and precision required.

احفظها

وسيلة تذكّر

Think of a 'Chef' (starts with 'Q' sound in Pinyin 'Qiē') using a 'Saber' to cut 'Silk' (Sī). Qiē-Sī = Cut-Silk.

ربط بصري

Imagine a bright orange carrot being turned into a pile of thin, glowing orange silk threads by a fast-moving silver blade.

Word Web

切 (Cut) 丝 (Silk) 刀 (Knife) 菜 (Vegetable) 匀 (Even) 细 (Thin) 炒 (Stir-fry) 厨 (Chef)

تحدٍّ

Go to your kitchen, take a carrot, and try to '切丝' for 5 minutes. While you do it, repeat '我在切丝' (Wǒ zài qiē sī) every time your knife hits the board.

أصل الكلمة

The word '切丝' is a compound of two ancient Chinese characters. '切' (qiē) dates back to the seal script, combining '刀' (knife) and '七' (seven/all), originally meaning to cut or carve. '丝' (sī) is a pictograph of two bundles of raw silk, representing fine threads. The combination '切丝' emerged naturally as Chinese culinary techniques became more refined, requiring specific names for different shapes of food.

المعنى الأصلي: To cut into the shape of silk threads.

Sino-Tibetan (Mandarin Chinese)

السياق الثقافي

No specific sensitivities, but be aware that '切丝' is a manual skill; using a machine is sometimes looked down upon in traditional culinary circles.

In English, we use 'shred' or 'julienne'. 'Julienne' sounds more professional/French, while 'shred' sounds more common (like shredded cheese). In Chinese, '切丝' covers both registers.

The dish 'Yuxiang Rousi' (鱼香肉丝) - Shredded Pork with Garlic Sauce. Chef Wang Gang's YouTube tutorials where he demonstrates 'pro knife skills'. The movie 'Eat Drink Man Woman' which opens with an incredible display of '切丝'.

تدرّب في الحياة الواقعية

سياقات واقعية

Following a recipe

切丝备用
切成细丝
均匀切丝
先片后丝

At the market

帮我切丝
肉要切丝
不用切丝
切丝多少钱

Kitchen chores

你在切丝吗
我来切丝
切丝太累了
你会切丝吗

Restaurant ordering

这里面有姜丝吗
肉丝多一点
切丝还是切片
凉拌三丝

Cooking class

注意切丝角度
切丝要稳
看老师切丝
练习切丝

بدايات محادثة

"你觉得切丝难还是切丁难？ (Do you think shredding or dicing is harder?)"

"你会用刀切丝还是用刨丝器？ (Do you use a knife to shred or a grater?)"

"你最喜欢的土豆丝是怎么做的？ (How is your favorite shredded potato made?)"

"你能帮我把这些胡萝卜切丝吗？ (Can you help me shred these carrots?)"

"为什么中餐里这么多菜都要切丝？ (Why are so many dishes in Chinese cuisine shredded?)"

مواضيع للكتابة اليومية

今天我练习了切丝。我发现把土豆切得均匀非常困难，因为...

描述一下你最喜欢的需要切丝的菜。它的口感和味道是怎样的？

如果你是一个大厨，你会如何教你的徒弟切丝？写下你的建议。

在你的文化里，有没有类似‘切丝’的精细刀工？请进行对比。

写一段对话，关于两个人在厨房里分工合作，其中一个人负责切丝。

الأسئلة الشائعة

10 أسئلة

The main difference is thickness. '丝' (sī) means 'silk,' implying the pieces should be very thin, almost like thread. '条' (tiáo) means 'strips' or 'bars,' which are much thicker, like French fries. In Chinese cooking, 'sī' is for quick stir-frying, while 'tiáo' is for frying or braising.

Yes, absolutely! '肉丝' (shredded meat) is a very common ingredient in dishes like '鱼香肉丝' (Yuxiang Shredded Pork). To make it easier, many people freeze the meat slightly before shredding to get thinner, cleaner cuts.

It is less common for fruit unless the fruit is being used in a savory salad or garnish. For example, you might '切丝' a green papaya for a salad or an apple for a specific garnish, but generally, it's a term for vegetables and meats.

You say '土豆丝' (tǔdòusī). If you want to describe the action of making them, you say '把土豆切丝' (bǎ tǔdòu qiē sī).

In China, a traditional cleaver (菜刀 - càidāo) is used. It has a broad blade that allows you to use your knuckles as a guide, making it easier to cut very thin, uniform shreds quickly.

This is specifically for starchy vegetables like potatoes. Soaking the 'sī' in water removes excess starch, which prevents the shreds from sticking together and ensures they stay crunchy when stir-fried.

It is primarily a verb (to shred). However, the second character '丝' can act as a noun (shred/thread) when combined with food names, like '肉丝' (shredded meat).

Technically, no. Using a grater is '刨丝' (páosī). While the result is similar, '切丝' specifically implies using a knife. In a professional context, '切丝' is considered a superior skill.

The most common are potatoes (土豆), carrots (胡萝卜), cucumbers (黄瓜), radishes (白萝卜), and peppers (青椒).

Usually, the length is determined by the natural size of the vegetable (about 5-10 cm). If a specific length is needed, the recipe will say something like '切成五厘米长的丝' (cut into 5cm long shreds).

سجّل مجاناً للنصائح والملاحظات