中国菜常用的烹调方法
Coating
Cutting techniques
Slicing
Shredding
Strapping
Grain-sized dicing
Dicing
Mincing
Cutting into chunks
Deep-frying
Stir-frying
Slippery-frying
Quick-fry over high heat
Steaming in a container
Stewing over medium, then high heat
Precooking and then stewing
Sauteing
Steaming
Crisp frying with syrup
Quick boiling
Pickly ash
Pepper salt
Monosodium glutamate and chicken bouillon
Fennel seeds
Star anise
Steaming with distillers grains sauce
Five Spices
Cinnamon
Cooking wine
Thickening with mixture of cornstarch and water
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