Cook Ting was cutting up an ox for Lord Wen-hui. At every touch of his hand, every heave of his shoulder, every move of his feet, every thrust of his knee-zip! zoop! He slithered the knife along with a zing, and all was in perfect rhythm, as though he were performing the dance of the Mulberry Grove or keeping time to the Ching-shou music.' "Ah, this is marvelous!" said Lord Wen-hui. "Imagine skill reaching such heights!" Cook Ting laid down his knife and replied, "What I care about is the Way, which goes beyond skill. When I first began cutting up oxen, all I could see was the ox itself. After three years I no longer saw the whole ox. And now-now I go at it by spirit and don't look with my eyes. Perception and understanding have come to a stop and spirit moves where it wants. I go along with the natural makeup, strike in the big hollows, guide the knife through the big openings, and follow things as they are. So I never touch the smallest ligament or tendon, much less a main joint. A good cook changes his knife once a year-because he cuts. A mediocre cook changes his knife once a month-because cause he hacks. I've had this knife of mine for nineteen years and I've cut up thousands of oxen with it, and yet the blade is as good as though it had just come from the grindstone. There are spaces between the joints, and the blade of the knife has really no thickness. If you insert what has no thickness into such spaces, then there's plenty of room-more than enough for the blade to play about in. That's why after nineteen years the blade of my knife is still as good as when it first came from the grindstone. However, whenever I come to a complicated place, I size up the difficulties, tell myself to watch out and be careful, keep my eyes on what I'm doing, work very slowly, and move the knife with the greatest subtlety, until-flop! the whole thing comes apart like a clod of earth crumbling to the ground. I stand there holding the knife and look all around me, completely satisfied and reluctant to move on, and then I wipe off the knife and put it away." "Excellent!" said Lord Wen-hui. "I have heard the words of Cook Ting and learned how to care for life!"
@isoverpssdc2 жыл бұрын
庖丁解牛??原來翻譯成英文這麼大一串…………🤤
@何懿坤2 жыл бұрын
好音樂 👏
@林杰紘-h6i2 жыл бұрын
露西回來了
@丁文筆2 жыл бұрын
好聽~~~
@睿傑-v2l Жыл бұрын
好聽😂
@超級劉小胖 Жыл бұрын
這是「卡祖笛嗎? 謝謝你
@ccy3640 Жыл бұрын
我懷疑你在暈車,但是我沒有證據
@ptor1214 ай бұрын
我如果學這個卡祖笛去ktv唱這首歌.... 聽起來很屌 實際應該會被打
@ruiux38512 жыл бұрын
回來了
@謝忠仁-t5r10 ай бұрын
最原版的 2100萬 平埔福摩人, 這沒人懂的……
@jianjie39952 жыл бұрын
裝了彈簧的我還年輕😁😁😁😁
@tonglin4272 жыл бұрын
請問這段影片是921的時候拍的嗎?
@alex1chang1 Жыл бұрын
🤣🤣🤣🤣 ~ 估計超過七級!
@weiy59365 ай бұрын
是金子總會
@welldonetseng11 күн бұрын
值錢
@b98901029 Жыл бұрын
求同一場的你要不要吃哈密瓜QQ
@6330陳芷昀 Жыл бұрын
可以要譜嗎!!
@比你進步3 ай бұрын
給她一瓶酒 她淘醉 ... 再給她一支煙 她搖晃 ... 喜歡排骨 小籠包
@ruiux38512 жыл бұрын
終於
@6330陳芷昀2 жыл бұрын
女生是吹什麼樂器
@mjcau2 жыл бұрын
It's called a "kazoo" in English, maybe 卡祖笛 in Mandarin?