Why do many vegetables taste better by hand than by knife?

Take Chinese cabbage as an example. You can see many meridians by tearing with your hands, but you can't see them by cutting with a knife. Tearing and frying by hand won't produce much water, but the knife will cut! This is the difference. Tearing the juice in the cabbage by hand will not fry. It will be crunchy when chewed, but it will be cotton if it is not chewed. From the point of view of nutrition, the same is true!