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The cleaver is a unique cooking tool in Chinese cooking, with many functions.
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Have the front tip of the cleaver in touch with the chopping board. Move the handle up and down to julienne.
The cleaver can be used to chop meat. It can even chop apart chicken bones.
To Mince Garlic
Hold the cleaver in a horizontal position with the shape edge of the blade pointing side-way. Smash the garlic clove (unpeeled) with the side of the blade. This should flatten the garlic. Remove the garlic peel and mince the garlic by the same technique as in 1).
To Tenderize Meat
Hold the cleaver with the shape edge pointing up and the blunt edge pointing down. Tenderize the meat by hitting it with the blunt edge of the cleaver.
The handle of the cleaver can be used to crush nuts.