chinese cooking and food preparation terms

Chinese cooking and food preparation terms 蒸 zhēng steam 煮 zhǔ boil 炖 dùn simmer 卤 lǔ braise 汆 cuān poach 煎 jiān shallow fry 炸 zhà deep fry 炒 chǎo stir fry 爆 bào dry parch 烤 kǎo roast or broil 泡 pào steep H.T. Huang Science and Civilisation in China vol. 6 Biology and Biological Technology pt. 5 Fermentations and Food Science, p.88ff ---------- 剥 bō peel 切 qiè cut 切片qiē piàn slice 斩 zhǎn chop 剁碎 duò suì mince 拌 bàn dressing 腌 yān marinating/pickle 冻 dòng jellifying 煮 zhǔ boil (cooking, wet heat immersion) 蒸 zhēng steam 煎 jiān pan fry 炒 chǎo stir fry 炸 zhà deep fry 烤 kǎo roast 烘 hōng bake 焗 jú bake in foil or paper 烧 shāo braise 熏 xūn smoke 烫 tàng scald 红烧 hóng shāo 卤lǔ red-cooking 炖 dùn gradual simmering/double boil 爆 bào high heat stir-fry 焖 mèn stewing 烩 huì braise then thickened https://blogs.transparent.com/chinese/in-the-chinese-kitchen-cooking-terms/ ---------- 汆 cuān 煠 zhá quick boil 焯 chāo 烫 tàng blanching 煨 wēi bake stew 焖 mèn steam stew 熬 áo decoction 蒸 zhēng 燖 xún steam 醇 chún distillation simmer 烤 kǎo baking or roast 炙[烤] zhì [kǎo] grill 熏 xūn smoke 醬 jiàng 腌 yān marinate or pickle 过油 guò yóu velveting https://en.wikipedia.org/wiki/Chinese_cooking_techniques ---------- 烹饪技法 pēngrèn jìfǎ cooking technique 上浆 shàngjiāng coat 片 piàn slice 撕 sī shred 条 tiáo cut into strips 切粒 qiè lì grain-sized dicing 切丁qiè dīng dice 磨 mó mince 块 kuài cut into chunks 熘 liū Slippery-fry 隔水炖 gé shuǐ dùn Steaming in a container 烩 huì Precooking and then stewing http://kyfy.xdf.cn/201107/805575.html ----------