中国菜常用的烹调方法 gNK中国英语学习网
gNK中国英语学习网
Coating (上浆)

Cutting techniques

Slicing(片)

Shredding (撕)

Strapping (条)

Grain-sized dicing (切粒)

Dicing (切丁)

Mincing (磨)

Cutting into chunks (块)

Deep-frying (炸)

Stir-frying (炒)

Slippery-frying (熘)

Quick-fry over high heat (爆)

Steaming in a container (隔水炖)

Stewing over medium, then high heat (烧)

Precooking and then stewing (烩)

Sauteing (煎) gNK中国英语学习网
Steaming (蒸)

Crisp frying with syrup (拔丝)

Quick boiling (焯) gNK中国英语学习网
gNK中国英语学习网
Pickly ash (花椒)

Pepper salt (椒盐)

Monosodium glutamate and chicken bouillon （味精、鸡精）

Fennel seeds (茴香)

Star anise (大茴香)

Steaming with distiller's grains sauce (zao)

Five Spices (五香料)

Cinnamon (桂皮)

Cooking wine (料酒)

Thickening with mixture of cornstarch and water (勾芡) gNK中国英语学习网