每日雅思词汇：中国菜的烹饪方法

　　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