Row Cut, Slice Cut, and Dice
Knowing how to cut the right way is extremely important to any cook, particularly to the Chinese cook. Considering that the Chinese consider looks extremely important when it comes to preparing meals, it’s especially important that you follow the cutting methods exactly. One mistake and you might not be making an authentic Chinese meal anymore. Use these tips to make sure you are cutting the right way:

Roll cut
Roll cutting is almost strictly used for vegetables. It is used to allow the center of vegetables to be easily heated.
Place the vegetables on a clean cutting board and peel the skin out if necessary. For vegetables that are too long, like a carrot, cut off a piece of vegetable by cutting off a 4” in length piece at a 30 degree angle. Cut the vegetable into 1/4 ” – 3/8” thickness. Next, rotate the carrot 90 degrees toward you and make a cut at a 30 degree angle. Do this until the whole piece is done.

Slice
A slice is merely a long, thin piece of something. You can slice virtually anything, from meats to vegetables to fish.To slice something, simply cut into the length by width by height desired.

Dice
Dicing is the process of cutting food into small cubes. Dicing the food gives it a lustrous appearance and tastes good. The cubes are usually about 1/4 ” square size; however some recipes enjoy larger sizes, depending on their ingredients.
To dice something into 1/4 ” cubes, cut a 1/2 ” thick slice off. Then, flatten it so it’s lying on the table. Cut another 1/4 ” thick strip off of it. Rotate the piece 90 degrees and again cut 1/4 ” thick pieces. You now have 1/4 ” cubes. Similarly, other cube sizes can be made by following this same process.