🔪 How to Use a Chinese Chef Knife & 🥩 How to Cut Meat for Hot Pot

In today’s video, my dad (a Chinese chef of 50+ years) teaches us how to use a Chinese Chef Knife (cai dao) and how to prepare meat for hot pot. He’ll be showing us how to create thin slices of beef, chicken, pork, squid, and fish. He’ll also be showing us how to sharpen a knife with a whetstone!

This is the second of three videos for our series on DIY hot pot.

Video 1 – Grocery haul & how to buy the freshest meat:

Video 2 – Knife skills, how to prepare meat for hot pot:
Airing on December 29th, 2020

Video 2b – In-depth interview with Daddy Lau on Chinese knives
Airing on January 5th, 2021

Video 3 – Recipes for fish balls, sauces, soup bases
Airing on January 12th, 2021

Mega Blog Post: www.madewithlau.com
Airing on January 12th, 2021


My dad’s Chinese chef knife: https://amzn.to/3nZbsvG
A great sharpening stone (1000/6000 grit):

@Burrfection ‘s awesome video + YouTube channel:






– Mapo Tofu with Chicken:
– Ginger Fried Rice:
– Egg Flower Soup:
– Rainbow Chicken Stir Fry:
– Steamed Egg:
– Shrimp Chow Fun (虾炒乐趣):
– Moo Shu Pork:
– Taro Cake:
– Longevity Noodles / Veggie Lo Mein:
– Steamed Spare Ribs:
– Chicken Congee Recipe:
– Zhong Zi:
– Red Egg and Ginger:
– Hot and Sour Soup:



Even though it’s sometimes called a Chinese cleaver, this type of knife is much thinner than other cleavers that are designed to hack through bones or thick meats. In Cantonese, it’s called a choi dōu (菜刀), which literally means “vegetable knife” if you split up the characters.



00:00 – Intro
01:00 – My dad’s 40 year old Chinese chef knife
01:39 – Cai Dao / Choi Dou
02:05 – How to sharpen a Chinese chef knife
03:31 – Using a plate to sharpen your knife
04:21 – Intro to whetstones, sharpening stones
05:21 – How to slice beef for hot pot
05:55 – Tip for thinly slicing – partially freeze your meat
06:45 – Place a towel underneath your cutting board
07:12 – Thinly sliced beef ASMR + My dad’s backstory
08:31 – How to slice pork for hot pot
09:15 – Pork slicing ASMR + tips for first timers
10:16 – How to thinly slice chicken for hot pot
10:51 – How to prepare squid for hot pot
13:19 – How to prepare fish for hot pot
14:28 – Outro



My dad’s Chinese kitchen essentials, used in many of his recipes:
– Kadoya Sesame Oil:
– Pearl River Bridge Superior Light Soy Sauce:
– Michiu Rice Cooking Wine:
– Lao Gan Ma Chili Oil:
– Koon Chun Hoisin Sauce:
– Lee Kum Kee Premium Oyster Sauce:
– Pearl River Bridge Superior Dark Soy Sauce:
– Lee Kum Kee Chicken Bouillon:
– Shaoxing Cooking Wine:
– Chinese Sausage / Lap Cheung:
– Dried Shrimp:
– Dried Shiitake Mushrooms (soak for 15-20 minutes in warm water before slicing):
– Dried Wood Ear Fungus (a few options, depending on what’s in stock):


Options for Vegetarian Oyster Sauce
– Wan Ja Shan Vegetarian Mushroom Oyster Sauce:
– Lee Kum Kee Vegetarian Stir Fry Sauce:

Options for Gluten Free Oyster Sauce
– Wok Mei:

These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale – at no extra cost to you. If you use these links, we really appreciate the support!



Learn more about the Lau family, and why we started this channel + blog:



Intro Flute Music – Performed by Daddy Lau
Copyright Chillhop Music –
Copyright Chillhop Music –

Overhead Camera Rig built by P.Oak –
Chinese Subtitles by Wynee Pan – c

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