The Idiom Story of Cook Ding Jie Niu

In our daily study, work or life, everyone has the experience of listening to stories and is very familiar with them. With the help of stories, we can improve our language organization skills. Here is what I will tell you I have compiled some idiom stories about Chef Ding explaining the cow, I hope it will be helpful to everyone. The Idiom Story of Cook Ding Jie Niu Part 1

Source (Warring States) Zhuang Zhou's "Zhuangzi·Health Preserver".

Explanation: Pao Ding: cook; Jie: dismemberment. It is a metaphor that after repeated practice, one has mastered the objective laws of things and can do things with ease and use them freely.

Idiom Allusions

During the Warring States Period, there was a chef named Pao Ding in the Liang State who was responsible for slaughtering cattle for King Hui of Liang. Wherever his hands touched, where his shoulders rested, where his feet stepped, and where his knees pressed against, they all made the sound of skin and bones breaking apart. The sound was even louder when the knife penetrated. Everything was as beautiful as music. Moreover, he was able to synchronize these sounds with the dance rhythms of the two pieces of music "Sanglin" and "Jingshou".

Mr. Wen Hui, who was standing aside, was dumbfounded. He couldn't help but exclaimed loudly: "It's amazing! How can your skill in slaughtering cattle be so superb?"

Cook Ding Putting down the knife, he replied: "I like to explore the laws of things, which has surpassed the general skills of slaughtering cattle. When I first started slaughtering cattle, all I saw were complete cattle. Three years later, when I had learned about the laws of cattle, When you understand the structure of the cow, you can no longer see the whole cow. Now, when you slaughter the cow, you only need to touch the cow with your mind, instead of looking at it with your eyes. Open the big gaps between the tendons and bones, and use the knife along the holes between the joints. I have never touched those branches, meridians, or places where bones and flesh are adherent, let alone those large bones? The knife in my hand has already It has been used for 19 years, but the blade is still as freshly sharpened."

King Hui of Liang heard what he said and asked: "You killed such a big cow so easily. "?"

Pao Ding shook his head and replied: "Whenever I encounter a place where muscles and bones are intertwined, I will be particularly careful and careful, focus my eyes, slow down my movements, and move the knife gently, With a "crack" sound, the bones and flesh of the cow were broken apart, like a pile of soil scattered on the ground. At this time, I felt relieved, picked up the knife and stood, satisfied with this success, and then wiped the knife. Keep it properly."

After hearing what Pao Ding said, Mr. Wen Hui nodded repeatedly and said as if he had some understanding: "Okay, I have learned from your good advice. There are many principles of self-cultivation!"

Growth Words

Every living thing is an individual with a complex structure. It is not that easy to dissect them. But Cook Ding did it easily. The key was that he mastered the mechanism of cattle. Everything in the world has its own inherent laws. As long as you are a thoughtful person in practice and keep exploring, you will be able to thoroughly understand and comprehend the principles of life and grasp the inherent laws of things. Then, no matter how complex the problem is, it will be easily solved. The Story of Cook Ding’s Idiom about Cows Part 2

On this day, Cook Ding was invited to Wen Huijun’s house to slaughter a beef cow for him. I saw him pressing the cow with his hands, leaning on the cow with his shoulders, stepping on the cow with his feet, and leaning against the cow with his knees. His movements were extremely skillful. When he plunged the butcher knife into the cow's body, the sound of the skin, flesh and sinews being peeled off matched with the action of the cook Ding's knife, which seemed so harmonious and beautiful. His movements when slaughtering the cow are like dancing to the music "Sanglin" from the Tang Dynasty of Shang Dynasty, and the sound he makes when slaughtering the cow is also in perfect harmony with Yao's "Jingshou".

Mr. Wen Hui, who was standing by, was dumbfounded. He couldn't help but exclaimed loudly: "Ah, that's amazing! How come your cattle slaughtering skills are so superb?"

When Cook Ding asked, he quickly put down his butcher knife and said to Wen Huijun: "I prefer to explore the laws of things when doing things, because this is higher than ordinary technical skills.

When I first started learning how to butcher cows, because I didn’t understand the body structure of cows, all I saw in front of me was huge cows. After I had three years of experience in slaughtering cattle, I fully understood the structure of cattle. When I looked at the cow again, what appeared in front of me was no longer a whole cow, but many parts that could be disassembled! Now that I have slaughtered more cows, I only need to touch the cows with my heart instead of seeing them with my eyes. I know where to cut a cow and where not to. I can skillfully and freely follow the natural structure of the cow and insert the knife directly into the gaps where the muscles and bones are connected. Using these gaps will not cause any damage to the butcher knife. Since I can't even touch the parts that are connected to flesh and blood, let alone the big bones? A skilled chef usually needs to change his knife once a year because he uses a knife to cut meat; while more chefs use a knife to chop bones, so they need to change their knife once a month. I have used this knife for 19 years and have slaughtered no less than a thousand cattle, but the edge of the knife is still as sharp as if it had just been sharpened on a whetstone. Why is this? Because there are gaps in the joints of the cow, and the knife edge is very thin, I used an extremely thin blade to insert into the gap between the cow bones, and it naturally seemed wide and easy. Therefore, my 19-year-old knife still looks like a newly sharpened knife. Even so, whenever I encounter a place where muscles and bones are intertwined, I often find it difficult to start. At this time, I have to be particularly vigilant, keep my eyes wide open, slow down my movements, and use gentle force. When I find the key part, I can cut the cow with one knife. Cut it open and spread it on the ground like dirt. After slaughtering the cow, I stood up with the knife in hand and looked around. I couldn't help but feel satisfied and happy all over. Then I wiped the knife clean and put it in the scabbard for use next time. "

After hearing what Cook Ding said, Mr. Wen Hui nodded repeatedly and said as if he had some understanding: "Okay, I listened to your kind words and learned a lot about self-cultivation. ! "

Story extension

Phonetic notation páo dīng jiě niú

Source: Pre-Qin Dynasty Zhuang Zhou's "Zhuangzi · Health Preservation Master": "The cook Ding untied the ox for Lord Wenhui. Wherever they touch, where they lean on their shoulders, where they step on their feet, and where their knees stand, the swords and swords move smoothly, and the sound is always in the middle. ”

Explanation: Cook: cook; Ji: dismemberment and division. It is a metaphor that after repeated practice, one has mastered the objective laws of things, and can do things with ease and use them freely.

Usage: subject-predicate form; Object, attributive; with a complimentary meaning

Synonyms: handy, versatile, like an arm with fingers

Antonyms: twice the result with half the effort

Example: As soon as our old professor stepped onto the podium, he Such as~, with ease.

Story Enlightenment

The reason why Pao Ding can slaughter a cow is that he has mastered its mechanism. Of course, each cow is different, but no matter what kind of cow it is, Their mechanisms are the same; everyone's life has its own look, and the basic principles are similar. Because Pao Ding is familiar with the mechanism of the cow, he naturally knows where to cut. The same is true for life, if he can understand it thoroughly. If you understand the principles of life and grasp the laws, you can be like the cook, and you can reduce complexity to simplicity and truly feel relaxed. This story tells people: everything in the world is available. Its inherent regularity, as long as you are diligent in practice and keep exploring, over time, practice makes perfect, and things will be done beautifully. The Idiom Story of Cook Ding Jie Niu 3

There was a chef named Ding. When slaughtering a cow for King Hui of Liang, the places where the hands touch, the places where the shoulders rest, the places where the feet step on, and the places where the knees press against each other all make the sound of skin and bones being separated, and the sound is louder when the knife penetrates. It is in tune with the rhythm of the dance music of "Sanglin" and the rhythm of the music of "Jingshou". King Hui of Liang said: "Hey! Great! How can your technique be so good? To this extent?"

Pao Ding put down his knife and replied: "What I am exploring is the laws of nature, which has gone beyond the pursuit of the technology of slaughtering cattle.

When I first started slaughtering cows (I didn’t understand the structure of the cow’s body yet), all I saw was the whole cow. Three years later, (what was seen was the internal texture and muscles of the cow), the whole cow could no longer be seen. Now when slaughtering a cow, I only need to touch the cow's body with my mind, instead of looking at it with my eyes. It's like the sensory organs have stopped moving and are moving solely with my mind. Following the texture and structure of the cow's body, splitting the large gaps between the muscles and bones, and using the knife along the holes between the joints are all in compliance with the original structure of the cow's body. The knife used to slaughter a cow has never touched the place where the meridians are connected, the muscles attached to the bones, and the places where muscles gather, let alone the big bones of the thighs? Skilled cooks change their knives every year because they Use a knife to cut the meat. Kitchen workers with average skills change their knives every month because they use them to chop bones. I have used this knife for nineteen years, slaughtering thousands of cattle, but the edge of the knife looks like it has just been sharpened from the whetstone. There are gaps in the joints of the cow, but the blade is not thick. If you use such a thin blade to pierce the joints with gaps, you must have enough room to move the blade. Therefore, after nineteen years of use, the blade still looks like a knife. As if freshly ground from the whetstone. Even so, whenever I encounter a place where muscles and bones are intertwined, and I see that it is difficult to operate the knife there, I will be very vigilant and cautious, focusing my eyes and slowing down my movements. With a slight movement of the knife, the bones and flesh separated with a clatter, scattering like a pile of soil on the ground. I raised the knife and stood, looking around proudly at this success, looking leisurely and contented. Clean the knife and put it away. "

King Hui of Liang said: "Okay! I listened to Cook Ding's words and learned how to maintain health. "——"Zhuangzi · Health Preservation Master"

The meaning of "Paoding Jie Niu" is that the chef has cut up the whole cow. It is a metaphor that after repeated practice, one has mastered the objective laws of things, and can do things with ease and use them freely. Pao Ding, chef; To dismember, to dismember, to divide.

As long as you pay more attention to accumulating materials, you will be able to write articles with ease, just like a cook doing a job with an ox.

The meaning of the word "cooking a ox" means this. The story inspires us: Everything in the world has its own inherent regularity. As long as you are diligent in practice and keep exploring, over time, practice makes perfect, and you will do things beautifully. Furthermore, you should learn to enjoy the process of doing things and put yourself first. Treat what you are doing as your own hobby, so that you can not only enjoy yourself, but also do things better!

Near meaning is handy, like an arm with fingers

Pao Ding's interpretation of cattle and sentence making skills Selection

1. I deeply understand that in learning English, if you want to achieve the level of control as a cook, you will not be able to achieve it overnight. It requires hard work and sweat.

2. Pay more attention to the accumulation of composition materials, so that you will be able to write with ease like the chef Ding Jie Niu.

3. To put it bluntly, practice makes perfect.

4. To him, doing this job is like a cook trying to solve an ox.

5. Sometimes time is like a knife, a knife similar to a chef trying to solve an ox. .

6. Zhuangzi’s encounter with the gods is also a kind of blindness that is different from perceptual knowledge.

7. The dinner last night was a failure. With the spirit of the cook and the cow, I don’t even want to think about how to make the decomposed chicken.

8. When watching Jeremy Lin’s games, I often feel like time is slowing down. Yes, it’s the kind of cook that cooks the cow.

9. I am afraid that they will explain it to you like a cook

10. My teacher’s writing on the blackboard is elegant and graceful, and he recites the sample essays in a rhythmic way. Explaining an article is like a cook explaining an ox, analyzing it piece by piece, thoroughly and uniquely.

11. As soon as our old professor steps onto the podium, he is as easy as a cook explaining an ox. Idiom Story 4 of a chef explaining an ox.

One day, a butcher was cutting a cow into many small pieces at a meat table on the street.

I saw that the cook was very skilled. He could break a whole cow into large pieces with a few knives, and break down several large pieces of beef into a pile of small pieces of meat with a few more knives. At this time, King Hui of Liang passed by and was very surprised when he saw the process of undressing the ox. He couldn't help but exclaimed: "The technique is wonderful! What a good sword skill!" Cook Ding heard someone talking and raised his head. When he saw it was King Hui of Liang, he hurriedly He bowed and explained: "Actually, it is not difficult to unhook a cow. Because I have been doing this business for many years and I am already familiar with the entire structure of the cow's body. In my eyes, every cow looks the same. No cow is complete." Liang Huiwang listened patiently to Chef Ding's introduction, "Every time I make a cut, I move the knife according to the structure of the cow's body, letting the thin blade run between the bones of the cow's body. This way there is no obstacle, it is fast and energy-saving." King Hui of Liang kept nodding his head as he listened to what Cook Ding said, feeling admiration in his heart. He suddenly noticed the cow knife on the knife table and hurriedly asked: "This knife must be very sharp, right?" Cook Ding handed the knife to Liang Hui Wang and said: "Your Majesty, you see, I have been using this knife for nearly twenty years. After killing countless oxen, the blade is still as sharp as new." King Hui looked at the blade carefully and found that it was indeed as sharp as new. Cook Ding continued: "Although I am very familiar with the structure of the cow's body, I still have to be more careful when encountering the intersection of muscles and bones. In fact, the only reason I am good at it is that I have been doing it for a long time and my hands are familiar."

Children, what Chef Ding said is telling us: we must master the rules and methods of doing things, and we must practice hard often in order to do things well. Idiom Story of Cook Ding Jie Niu 5

Cook Ding Jie Niu

Original text: Cook Ding Jie Niu for Lord Wenhui, what his hands touch, what his shoulders lean on, what his feet touch, what his knees touch The top of the head is ringing loudly, and the sword is playing, all of which are in the middle. It is combined with the dance of the "mulberry forest" and is the gathering of the "Sutra Head". Wen Huijun said: "Hey, that's great! Is this the end of the skill?" Cook Ding Shi Dao said to him: "What I like is Tao, which is the advancement of skills. When the first minister was undressing the ox, he saw nothing but an ox; After three years, I haven't seen the whole cow. At this time, the ministers meet with the gods without looking at them. The officials know the stop and the gods want to act according to the laws of nature, and they are sure to be skilled and willing. It has not been tasted yet, but what about the carts of melons? The good cooks cut their swords every year, and the clan cooks change their swords every month, and they break them. The sword of this minister is nineteen years old, and it has cut thousands of oxen, and the blade is like a new one. . There is room in the joint, but the blade is not thick. If there is room in the blade, it will be able to use it with ease! Therefore, even if the blade is new in the clan, it will be nineteen years old. , I saw that it was difficult, I was frightened and took warning, I thought it was a stop, the action was late, the knife was barely used, the censorship was solved, like the soil, standing with the knife, looking around for it, hesitating and full of ambition to be good at the knife. "Wen Huijun said: "How good! I heard what Cook Ding said, how can I maintain health?" Zhuangzi "Zhuangzi·The Master of Health"

Translation: Cook Ding slaughtered the cow for King Hui of Liang. When the hand reaches, when the shoulder leans, when the foot steps, when the knee touches, the sound is very harmonious, just like beautiful music, matching the melody of Yao's "Sutra"; the movement is also very rhythmic, Just like the beautiful "Sanglin" dance. King Hui of Liang was surprised and praised: "Ha, great! How did your skill reach such a superb level?" Cook Ding put down his knife and said to King Hui of Liang: "What I like to explore is the Tao. General technology has gone a step further. When I started dissecting a cow, all I saw was a whole cow. I didn’t know the internal structure of the cow’s body, and I didn’t know where to start. Three years later, what appeared in front of me was a cow. The gap between the bones means it is no longer a whole cow.

Today, I just rely on feeling to slaughter the cow. I don’t need to use my eyes to know how the knife should work. The structure of the human body has certain rules. The place where I cut the knife is the gap between the muscles and bones. I never touch the bones of the cow, let alone the big bones. A skilled chef needs to change his knife every year. , because he uses a knife to cut. The average chef changes his knife every month, because he uses a knife to chop. The knife I use to slaughter the cow has been used for nineteen years; There were thousands of them, yet the blade was still as sharp as if it had just been ground on a whetstone.

Why is this? It's because there are gaps between the cow's body tissue structures, and compared with these gaps, the knife edge is so thin that it seems to have no thickness at all. It is of course more than enough to use a knife with no thickness to run between the body tissues with gaps!

So nineteen years later, my knife is still as good as new. Although my skills have reached this level, I still dare not be sloppy when dissecting a cow. I am always cautious and focused. I do not rush into the knife and do not use too much force. The cow body is easily solved and the beef is like A puddle of dirt slid from the frame to the ground. At this time, I breathed a sigh of relief, stood up with the knife in hand, looked around, wiped the knife clean with satisfaction, and put it away. "

After hearing this, King Hui of Liang said happily: "Excellent. After listening to your words, I realized the principle of self-cultivation. ”

Meaning: Everything in the world has its own laws. If you master the laws of things, you can do things with ease.

Topic: Let nature take its course, follow its laws, and get twice the result with half the effort . The Idiom Story of Cook Ding Jie Niu 6

This classical Chinese article "Pao Ding Jie Niu" comes from "Zhuangzi" and is a high school text. So, the following is the original text of "Pao Ding Jie Niu". I hope you like it.

Original text by Cook Ding Niu:

My life has a limit, but my knowledge has no limit. If I have a limit, I will never know it! Name, there is no immediate punishment for evil. The governor believes that it can protect one's life, support one's relatives, and live for the rest of his life. Leaning on where the feet are, leaning on the knees, the sword is moving, and the sound is consistent with the dance of "Sanglin".

Lord Wen Hui said: "Hey, that's great! Is this the end of your skills? "

Cook Ding Shi Dao said to him: "What I like is Tao, which is advanced by technique. When the first minister untied the ox, he saw nothing but an ox. After three years, the whole cow has not been seen. At this time, the minister meets with the spirit instead of looking at it with eyes. The official knows to stop but the spirit wants to act. According to the laws of nature, he criticized the great mistakes and guided the great movements, because it was true that the technical classics were willing to be used, but it was even worse! A good cook updates his sword every year and cuts it; a clan cook updates his sword every month and cuts it off. The sword of this minister is nineteen years old, and it has cut thousands of oxen, and the blade is like a new one. There is a gap in the joint, but the blade is not thick. If there is a gap in the blade without thickness, there will be enough room for the sword to be used. Therefore, after nineteen years, the blade will be like a new hair. Although, every time when it comes to the clan, I see it is difficult to do something, and I am afraid and take warning. I regard it as a stop and act too late. The knife was used very slightly, but it was already solved, just like the soil was cut off. Stand with the sword in hand, look around for it, feel full of ambition for it, be good at the sword and hide it. "

Lord Wen Hui said: "How good! I heard what the cook Ding said, so I can maintain my health. "

Translation

My life is limited, but knowledge is infinite. It is really dangerous to pursue infinite knowledge with a limited life! There is already a danger, and there is still more danger. If you pursue knowledge persistently, there will be nothing but danger. Do good deeds without asking for fame, do bad deeds without being punished, and follow the natural way of nothingness as your purpose. You can protect your life, preserve your nature, and preserve your nature. The chance of rebirth can be enjoyed as long as possible.

The place where the hand touches, the place where the shoulder rests, the place where the foot touches, the place where the knee touches the place where the cook slaughters the cow, When cutting the knife, there is nothing out of tune: it conforms to the rhythm of the dance music of "Sanglin" (of Tang Dynasty) and the rhythm of "Jingshou" (of Yao Dynasty).

King Hui of Liang. Said: "Hey, okay! How come your skills (for solving the problem of cattle) are so advanced?

Pao Ding put down his sword and replied: "What I pursue is Tao (originally a function word, with no specific meaning, it can be interpreted as the laws of nature), which has surpassed ordinary technology." When I slaughtered the cow at first, I saw a complete cow; three years later, I never saw a complete cow again (meaning: I only saw a cow with a dotted line, that is, I only saw how to solve it) . Now, I am in contact with the cow by my spirit instead of seeing it with my eyes. The senses are stopped and the spirit is active.

According to the natural physiological structure of the cow, cut into the gaps where the muscles and bones of the cow's body are connected, and cut along the spaces between the joints. According to the original structure of the cow's body, the places where the muscles and meridians are connected and the places where the muscles and bones are combined have never been cut. I've touched it with a knife, let alone a big bone! A chef with good skills needs to replace a knife every year, which is used to cut muscles and muscles (just like we use a knife to cut rope); a chef with average skills has to replace a knife every month, which is used to cut bones and chop. Broken (because I don’t know how to chop it, so it will break easily when it hits the bone). Now, my knife has been used for nineteen years and I have slaughtered thousands of cattle, but the blade is as sharp as if it had just been sharpened on the whetstone. There are gaps in the joints of the cow, and the blade is very thin; if you insert a very thin blade into the joints with gaps, there must be room for the blade to move! So, for nineteen years, the edge of the knife still looks like it was freshly sharpened from the whetstone. Even so, whenever I encounter a place where muscles and bones are intertwined, I see that it is difficult to cut, so I carefully increase my vigilance, focus my vision to one point, slow down my movements, and move the knife very lightly, with a cracking sound. The bones and flesh of the cow unraveled in one fell swoop, like dirt scattered on the ground. I stood up with the knife in hand, looked around for this purpose, felt leisurely and contented with it, then wiped the knife clean and put it away. "

King Hui of Liang said: "Okay! After listening to what Cook Ding said, I understood the principles of health preservation. "

Notes

(1) Cook (páo) Ding: a cook named Ding. Pre-Qin ancient books often put occupation before a person's name. Wen Huijun: King Hui of Liang, also Called King Hui of Wei. Jie Niu: Slaughter the cow.

(2) 踦 (yǐ): support, contact. This refers to pushing the cow with one leg.

(3) Chu (huā): Chu, also read as xū, onomatopoeia. The sound of skin and bones is separated.

(4)騞(huō)ran: an onomatopoeia, describing the sound of cutting an ox with a knife, which is louder than the sound of a sword.

(5) Sanglin: the name of the legendary Shang Tang music.

(6) Jingshou: a chapter in the legendary Yao music "Xianchi". Hui: refers to the rhythm. The above two sentences are intertextual, which means "the meeting of the dance in the mulberry forest"

(7) Hee: a sound of admiration.

(8) Gai: Tong "盍 (hé)", He, how.

(9) Jin: exceed. .

(10) Guanzhi: refers to vision.

(11) Tianli: refers to the natural structure of the cow.

(12) Pidaque: Hit into a big gap.

(13) Guidao (kuǎn): follow the space (between joints). Enter the knife.

(14) Because: refers to the original structure of the cow's body.

(15) Jijing: Jie, according to the textual research of Yu Yue in the Qing Dynasty. , it should be the mistake of the word "branch", which refers to the branch meridian, the meridian. 綮 (qìng): the place where the muscles and muscles gather.

(16) 軱 (gū): the big bone of the thigh.

(17) Cutting: here refers to cutting.

(18) Clan: general,

(19) Break: break bones with a knife.

(20) 玎 (xíng): grind. Knife stone.

(21) Joint: gap.

(22) Hui Huohuo:

(23) Family: Refers to the intersection of muscles and bones.

(24) 怵 (chù): a look of fear.

(25) 苋 (huò): the sound of flesh and blood leaving.

(26) Wedi: Scattered on the ground.

(27) Good: through "repair", repair and cure. Here it means to wipe.