中国菜常用的烹调方法 

Coating (上浆) 

Cutting techniques 

Slicing(片) 

Shredding (撕)  来源：www.examda.com

Strapping (条) 

Grain-sized dicing (切粒) 来源：www.examda.com

Dicing (切丁) 

Mincing (磨) 

Cutting into chunks (块)  来源：www.examda.com

Deep-frying (炸) 

Stir-frying (炒) 

Slippery-frying (熘) 

Quick-fry over high heat (爆)  来源：www.examda.com

Steaming in a container (隔水炖) 

Stewing over medium, then high heat (烧) 

Precooking and then stewing (烩) 

Sauteing (煎) 
Steaming (蒸)  来源：www.examda.com

Crisp frying with syrup (拔丝) 

Quick boiling (焯) 
 
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)  来源：www.examda.com

Steaming with distiller's grains sauce (zao) 

Five Spices (五香料) 

Cinnamon (桂皮) 

Cooking wine (料酒)  来源：www.examda.com

Thickening with mixture of cornstarch and water (勾芡) 

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