How many ways are there to cook Chinese food?

Stir-frying Anciently known as "煼" (煼), it is one of the most basic methods of cooking; it is the practice of cutting food into small pieces and placing them, along with their seasonings, into an iron wok (镬), which is a pot of boiling oil, and rapidly stirring them to make them ripe.

Choke After the food has been cut up and "seared" or "soaked" in boiling water or hot oil, it is then blitzed with dried chili peppers and peppercorn oil in a burning wok (pan).

Cooking is the use of steaming, boiling and other methods to cook food. Mostly found in Chaozhou cuisine.

Boiling One of the simplest cooking methods; to cook food in a wok (pot) with an appropriate amount of boiling water or stock and seasonings.

Frying A method of cooking in which the food is heated in an iron wok (pan) with a little oil, then pressed flat against the wok and cooked by using slow, hot oil to make the surface of the food golden brown.

Bursting A cooking method that uses a hot wok (pan) and hot oil to cook small pieces of food in the wok quickly and with aroma by adding the right amount of sauce or soup.

Frying Anciently known as "frying", one of the most commonly used cooking methods; refers to the practice of putting food into a large amount of hot oil to cook it until it is crisp.

烚 古写作 "煠"，利用大量的沸水将肉质较韧质的食物在炉火上炊软炊熟的加工方法。

Rolling The process of using a large amount of boiling water to bring out the useless flavor of food. A cooking method that utilizes a large amount of water to cook food that has already been fried, and to extract the water from the soup.

blanch Northern cooking term, the ancient "Chuan"; close to the Cantonese "strain", that is, the food processed into balls or slices in boiling water to cook, picked up into a bowl, and then added to the boiling broth of the cooking method.

Scorch (灼) written in the north as blanch (焯), is a cooking method in which food is sliced into thin slices and then dipped into a sauce and eaten in boiling water until it is cooked quickly.

Cooking vegetables over a slow fire in boiling water with spout or oil to soften the product and keep it green.

Shabu-shabu Northern cooking term for thinly sliced food cooked in a spicy broth and dipped in a sauce.

煀 Anciently written as "爩爩爩爩", it refers to a cooking method in which the food is placed directly into a wok (镬), or wok (鍋) or wok (煲), with a large amount of spices such as ginger and green onion added, and the lid is closed, so that a large amount of the spices is utilized to bring about aroma and maturity.

Baking: A cooking method that utilizes hot, coarse salt to cook food that has been wrapped in tinfoil or yukon paper in an airtight condition. It is a cooking method in which the food is cooked by mixing ginger powder and salt, or it is a cooking method in which the food is cooked by heat in an airtight condition.

Stewing Northern cooking method; refers to the tough food into the wok (pot), add the right amount of water, cover and use the fire cooking soft and cooked cooking method.

Braising is close to the northern cooking method of "burning", so there is a "southern braising and northern braising"; refers to the tough food into the wok (pot), add the right amount of water to the soup, and use the fire to cook soft and cooked cooking method.

Braising is a cooking method in which a variety of meat and vegetables are cooked together in an appropriate amount of broth.

Steaming A cooking method that uses the heat of water vapor to cook food.

Stew A cooking method in which food is added to water or broth, placed in a covered container, covered, and then cooked using the heat of water vapor and resulting in broth. Northern cuisine refers to the use of a large amount of soup and fire to cook food soft cooking method.

Buckle After the food is seasoned and pre-processed, it is neatly discharged into a buckle bowl and steamed under water, and then the main ingredient is overlapped and buckled into a dish and then splashed with the original juice hooked up with the glaze cooking method.

Boiling A cooking method in which food is put into a large amount of water and cooked over a slow fire to produce a broth.

Simmering A method of cooking in which the flavors of meat are blended into the broth over a long period of time over a slow fire and the broth is concentrated.

Lean A process or cooking method that uses strong ingredients and broth to impart fresh flavor to another weak main ingredient over a long period of time and over a moderate heat.

Simmer Anciently used as a method of burying in charcoal ash until cooked. Today, it refers to the use of ginger, green onions and soup to make the food flavorful and remove the odor of the food itself. The northern cuisine also refers to the food and soup into the sealed tile altar, in the fire cooked cooking method.

Warming Alternative to the ancient meaning of "simmering", referring to the food after pickling, wrapped in lotus leaves and other wrappers, and then wrapped in wet mud or noodles to seal, put into the charcoal fire to cook the cooking method.

Baking Dim sum or food seasoned or processed and put into the oven to cook the cooking method.

Stir-frying is the same throat texture, the old blackmail is written as "whip" or "fire", close to "drying", which refers to the cooking method of drying the food by putting the food into hot woks (pots) and stir-frying it to dry out the water in the food slightly. dry and remove the useless flavor of the processing method; or through this and the collection of fresh flavor and eat the cooking method.

溜 Northern cooking term, close to Cantonese cuisine "thickening", that is, sweet and sour juice thickening with cornstarch to make crispy fried food smooth and delicious cooking method.

Thick soup One of the ancient cooking methods, refers to the food cut into cubes with boiling soup, in addition to adding wet cornstarch, so that the soup slipped into a paste cooking method.

Pickpocket Cooking method of adding fine material into soup, hooking into "Liu Liu gravy" with wet cornstarch, and splashing it on another neatly arranged main ingredient food in addition to it. The northern practice is similar to the Cantonese "buckle".

Save Once written "splash" or "spatter", etc., divided into "save the oil" or "save the wine"; the former refers to the boiling of hot oil. The former refers to the technique of splashing boiling hot oil on steamed food to remove fishy smells and increase smoothness; the latter refers to the technique of splashing Shaojiu on food that is being cooked to make it more "wok-hei" (镬气).

Hot refers to the process of tightening the skin of meat with boiling water. It is common in the north to cook sliced or chopped ingredients in a boiling or spicy broth.

Burning In ancient times, "sizzling", Cantonese cuisine refers to the cooking method of food on a charcoal fire or open fire to cook. Now in northern cuisine, it is a method of cooking in which the juices are slightly dried out and the food is cooked over a slow fire.

Roasted Northern cuisine used to replace the old meaning of "burn", so there is a "southern roasted northern roast" said. It is a cooking method in which food is cooked on an open fire.

Marinade A cooking method that uses soy sauce and spices and herbs to cook or flavor food.

Sauce A cooking method that uses a large amount of sauce or soy sauce to flavor or cook food.

Dip Using a large amount of boiling water or soup to "chrysanthemum heart" degree of heat in a certain period of time to cook the food cooking methods. Similar to the northern "blanch", that is, after the material is cooked, and then scooped into the soup over the surface and eat the cooking method.

wind year-round pickled food hanging in a ventilated place, let it dry naturally or air-dried processing methods.

Lap The processing method of hanging pickled food in a ventilated place around the twelfth month of the lunar calendar and letting it dry naturally in the shade or air.

Smoke A cooking method in which tea flavors or spices and herbs are ignited in an airtight container to impart a smoky flavor to the food.

Smoke Old writing "smoked", there are "dry smoke" and "wet smoke" points, "dry smoke" is similar to "smoke"; "smoke"; "dry smoke" is similar to "smoke"; "dry smoke" is similar to "smoke"; "dry smoke" is similar to "smoke"; "dry smoke" is similar to "smoke". "smoke"; "wet smoked" is the food with flowers or Shaoxing wine, etc. into the flavor of the cooking method.

Bad food into the dregs of wine into the flavor or cooked cooking method.

Drunken A method of cooking in which a large amount of shochu is used to flavor or cook the food.

Steamer Anciently known as "steaming"; a method of cooking in which food is chopped up, seasoned, and placed in a pot, then cooked by using strong steam.

Jelly, also known as "crystal", is a cooking method in which boiled food is added to agar or pork rinds and boiled into a soup, which is then placed in the freezer to be frozen and eaten.

Flying Water A method of cooking in which food is put into boiling water and then quickly removed to provide a good base for subsequent cooking.

Ice Dipping A method of cooking in which food is cut into julienne strips and then quickly plunged into ice water to give it a crisp effect. This method originated in Japan.

Shredding A method of cooking in which food is battered and deep-fried, and then tossed in boiled syrup so that the food pulls out fine threads when it is picked up.

Frosting A cooking method in which the food is fried and then mixed with molten syrup or sprinkled with powdered sugar.

Pepper Salt A cooking method in which food is deep-fried, cooked and dried, and then stir-fried and mixed with "pepper salt" made from pepper rice and refined salt.

Oil blistering A cooking method that uses a large amount of hot oil to cook food quickly.

Go oil, also known as "drag oil", "go oil", "run oil"; refers to the processing of raw materials into the boiling oil quickly dragged through, for the subsequent cooking to provide a cutting-edge basis for the processing method. Processing methods.

Flame A cooking method in which raw, fresh seafood is placed in a glass vessel and cooked using the heat generated by igniting a high volume of white wine.

Jel A cooking method in which food and ginger and green onions are placed in a very hot wok, causing the food to make a jelting sound and emit an aroma.

Skewered meat sliced and marinated, skewered with bamboo sticks beggars, into the hot oil "bubble" and eat the cooking method. Or sliced meat, skewered with brazier, into the charcoal burned, and then sprinkled with cumin and other flavors of the cooking method.

Teppanyaki ( 铁板) Teppanyaki is a Western-style cooking method in which food is cooked on a hot iron plate with onion-based spices and sauces after it has been "oiled" to create a flavorful aroma.

Sauna, also known as "stone cooking", is a cooking method in which the food is put on a stone (usually a rainbow stone) that is burned to a high temperature after being dragged with oil, and then saved in a sauce or soup, and the food is cooked or scented with steam.

Frying seal in the north, also known as "frying", generally more suitable for fish; that is, fish marinated in seasonings, frying with hot oil over a slow fire, and then sealing on the head of the material gravy to make the flavor of the cooking method.

Wo stick belongs to the "semi-frying method", that is, the marinated meat on the good "Wo stick paste" on the fat meat, the use of "fierce wok yin oil" to make the meat on one side of the crunchy and the other side of the soft and smooth The first thing you need to do is to make sure that you have a good idea of what you're doing.

Wojiao This is a cooking method in which the marinated food is coated with an egg batter, fried and then deep-fried, and then boiled in a flavored broth.

Soft Pan-Fry This is a "half pan-frying" method in which the marinated meat is mixed with an "egg batter" and cooked by pan-frying and then deep-frying, and then cut into pieces and drizzled with a sauce.

Egg frying The meat is first pre-cooked by "flying water" or "oil soaking", then put into the flavored egg batter and mix well, and then fry the meat on the bottom side of the egg batter over a moderate fire until golden brown cooking method.

Gillette for the English translation of CUTLET; that is, after the food on the egg batter, sticky breadcrumbs, and then hot oil deep-fried cooking method. This practice originated in Western kitchens.

Hot pot, also known as "shabu-shabu", or "playing the side of the stove" in Guangdong, is to "slice" and "cut" fresh meat into thin slices, or to "cut" the meat into thin slices. It is also known as "shabu-shabu" (打边炉), which is a method of cooking fresh meat by slicing it into thin slices or tarting it into balls, balls, fillings, etc., and sending it to the guests together with the vegetables, so that they can cook it in boiling water or broth on their own.

Steamboat A method of cooking in which meat is marinated and put into a special "gas pot" of boiling seasoned water, along with herbs, and then simmered and eaten.

Cold mix A cooking method in which cooked food or fruits and vegetables are cut up, seasoned, and mixed well.

Sashimi A cooking method that removes the blood from fresh seafood, cuts it into thin slices, mixes it with ginger, green onion, crisps, lemon, etc., and then dips it in soy sauce and eats it.

Sashimi was originally a Japanese cuisine, originally referred to as raw meat slices, the Chinese cuisine refers to the fresh aquatic or seafood scales and blood, thinly sliced, dripping with lemon juice, dipped in Japanese wasabi and eaten in the cooking method.

The ancient name for "bamboo" refers to the use of bamboo tubes as a vessel, and then "grilled", "roasted", "steamed" and "stewed". "

The food is cooked in a way that it is roasted, broiled, steamed, stewed, and so on.

Honey refers to sugar, honey, maltose, etc. into a thick juice, into the processed raw materials, by "boiling", "steaming" and other methods to make the texture of soft, sweet penetration, wet through the sugar cooking methods.

酥炸 Food marinated in seasonings, first on the wet batter, and then patted on the dry powder, and then fried in hot oil, and then fished into the sauce cooking method.