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The thickness of shreds usually varies between 0.2 (0?0.8 in) and 0.4(0?1.6 in). First, either chunks of meat or vegetables are cut into thin slices of 0.2 to 0.4 cm in thickness. The slices are then arranged neatly like roof tiles. Pressed steadily underneath the left and of the chef, the slices are finally cut into shreds.
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