I have recently moved to the Toronto area and those that live here know
that the Chinese food (and most other ethnic food) is very close to
authentic or outright authentic.

When eating at a few resturaunts, one of the things I noticed was that
the chicken or beef was cut in similar sized, very thin, squarish, and
beef/chicken/pork almost have the same softness.

I understand that most asian resturaunts here and in China marinade the
meat in baking soda in order to soften the meat, and then wash it off.
Does anyone have the exact recipe?

However, I do not know how they cut those almost perfect very thin
slices of beef and chicken. The cooked chicken and beef I would
describe as *un*cooked thick bacon cut in 3rds. I would guestimate that
is the rough size of the pieces and similar thickness.

I feel that these sized meat pieces will be much faster to cook and
easier to work with. Also they soak in more liquids from the dish it
seems.

But how do they shave them so thin and perfect? It would be very ideal
to make large batches of this chicken and then freeze them.

Thanks!