口語時(shí)會(huì)用到哦 ~~~

中國菜常用的烹調(diào)方法 

Coating (上漿) 

Cutting techniques 

Slicing(片) 

Shredding (撕) 

Strapping (條) 

Grain-sized dicing (切粒) 

Dicing (切丁) 

Mincing (磨) 

Cutting into chunks (塊) 

Deep-frying (炸) 

Stir-frying (炒) 

Slippery-frying (熘) 

Quick-fry over high heat (爆) 

Steaming in a container (隔水燉) 

Stewing over medium, then high heat (燒) 

Precooking and then stewing (燴) 

Sauteing (煎) 
Steaming (蒸) 

Crisp frying with syrup (拔絲) 

Quick boiling (焯) 
 
Pickly ash (花椒) 

Pepper salt (椒鹽) 

Monosodium glutamate and chicken bouillon  （味精、雞精）

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)