庖丁解牛

King Hui of Liang watched the cook dissecting an ox. Up went his hand, down went the knife, cutting it just right with dexterous movements. The King praised: "Your skill is excellent!"

The cook answered: "I can do it so dexterously because I am familiar with the physiological structure of the ox. I see perfectly well each and every part of the ox which is no longer a whole ox to me. I have a clear mental picture of where its joints and main and collateral channels are, and know exactly where to start cutting and how much force is needed."

The cook continued: "The knives of others become blunt after being used for a short time, whereas I have used my knife for 19 years and slaughtered nearly 1,000 oxen, and it is still as sharp as a new one. However, when I come across a complicated structure, I would be cautious and conscientious and dare not be the least negligent. I cut swiftly but lightly with great concentration and care.

After hearing this, King Hui of Liang said: "What you said is wonderful!From you I have learned the way of cultivating my mind and developing my character."

梁惠王看庖丁解牛，手起刀落，动作利索，恰到好处，连声夸奖说：“你的技术真是太好了！”

庖丁答道：“我所以能干得这样利索，是因为熟悉牛的生理结构。现在，我看到的牛已经不是一头全牛了：哪里是关节？哪里有经络？从哪里下刀？需要用多大的力气？我胸中有数，眼前清清楚楚。”

庖丁接着说：“别人的牛刀，用不了多久就会钝掉，而我这把刀已经用了十九年，宰了上千头牛，但是还同新刀一样锋利。不过，如果碰到错综复杂的结构，我还是兢兢业业，丝毫不敢怠慢，动作很快，下刀却很轻，聚精会神，小心翼翼。”

梁惠王听后说：“你说得好极了！我从你这里悟到了修身养性的道理。”