CHINESE CULTURE
I Like Chinese Cooking Method Words
食法_(Jiantizi : 食法 ; Pinyin : shifa) : cooking method
煮菜_(Jiantizi : 煮菜 ; Pinyin : zhuwei) : boiled dish
炒菜_(Jiantizi : 炒菜 ; Pinyin : chaocai) : stir-fried dish
清炒_(Jiantizi : 清炒 ; Pinyin : qingchao) : “clear stir-frying” : cooking ingredients in a clear stock
油炒_(Jiantizi : 油炒 ; Pinyin : youchao) : stir-frying with oil
鹽炒_(Jiantizi : 盐炒 ; Pinyin : yanchao) : stir-frying with salt
沙炒_(Jiantizi : 沙炒 ; Pinyin : shachao) : stir-frying with sand
生炒_(Jiantizi : 生炒 ; Pinyin : shengchao) : stir-frying with raw ingredients
熟炒_(Jiantizi : 熟炒 ; Pinyin : shuchao) : stir-frying with cooked ingredients
爆_(Jiantizi : 爆 ; Pinyin : bao) : “explode”-frying : cooking ingredients in hot oil at a very high heat
爆菜_(Jiantizi : 爆菜 ; Pinyin : baocai) : quick-frying dish
油爆_(Jiantizi : 油爆 ; Pinyin : youbao) : quick-frying with oil
醬爆_(Jiantizi : 酱爆 ; Pinyin : jiangbao) : quick-frying with a sauce
湯爆_(Jiantizi : 汤爆 ; Pinyin : tangbao) : quick-frying with stock
燉_(Jiantizi : 炖 ; Pinyin : dun) : stewing
燉菜_(Jiantizi : 炖菜 ; Pinyin : dunwei) : stewed dish
清燉_(Jiantizi : 清炖 ; Pinyin : qingdun) : cooking ingredients in a clear stock
燒_(Jiantizi : 烧 ; Pinyin : shao) : braising with stock : cooking ingredients in boiling water, then at a low heat until the stock reduces
燒菜_(Jiantizi : 烧菜 ; Pinyin : shaocai) : braised dish
生燒_(Jiantizi : 生烧 ; Pinyin : shengshao) : braising with raw ingredients
熟燒_(Jiantizi : 熟烧 ; Pinyin : shushao) : braising with cooked ingredients
紅燒_(Jiantizi : 红烧 ; Pinyin : hongshao) : “red braising” : cooking ingredients in a brown sauce
浸_(Jiantizi : 浸 ; Pinyin : jin) : poaching
浸菜_(Jiantizi : 浸菜 ; Pinyin : jin) : poached dish
燙_(Jiantizi : 烫 ; Pinyin : tangwei) : blanching
燙菜_(Jiantizi : 烫菜 ; Pinyin : tangwei) : blanched dish
燉_(Jiantizi : 炖 ; Pinyin : dun) : stewing
燉菜_(Jiantizi : 炖菜 ; Pinyin : dunwei) : stewed dish
煎_(Jiantizi : 煎 ; Pinyin : jian) : pan-frying, shallow-frying : ingredients cooked in a pan with a small amount of oil at a medium heat
煎菜_(Jiantizi : 煎菜 ; Pinyin : jianwei) : pan-fried dish, shallow-fried dish
生煎_(Jiantizi : 生煎 ; Pinyin : shengjian) : pan-frying with raw ingredients
熟煎_(Jiantizi : 熟煎 ; Pinyin : shujian) : pan-frying with cooked ingredients
炸_(Jiantizi : 炸 ; Pinyin : zha) : deep-frying : ingredients immersed in hot oil until they are cooked
炸菜_(Jiantizi : 炸菜 ; Pinyin : zhacai) : deep-fried dish
清炸_(Jiantizi : 清炸 ; Pinyin : qingzha) : clear deep-frying : cooking ingredients without flour or batter
油炸_(Jiantizi : 油炸 ; Pinyin : youzha) : deep-frying ingredients cooked in oil
酥炸_(Jiantizi : 酥炸 ; Pinyin : suzha) : deep-frying ingredients with flour or batter until crispy
軟炸_(Jiantizi : 软炸 ; Pinyin : ruanzha) : soft deep-frying : cooking ingredients in a batter, until the the outside is crispy and the inside is soft
脆炸_(Jiantizi : 脆炸 ; Pinyin : cuizha) : deep-frying ingredients wrapped in a poultry skin
紙包炸_(Jiantizi : 紙包炸 ; Pinyin : zhibaozha) : deep-frying ingredients wrapped in paper
浸炸_(Jiantizi : 浸炸 ; Pinyin : jinzha) : soak deep-frying : ingredients slowly cooked in a pan of warm oil
熏_(Jiantizi : 熏 ; Pinyin : xun) : smoking : cooking ingredients with smoke
熏菜_(Jiantizi : 熏菜 ; Pinyin : xunci) : smoked dish
生熏_(Jiantizi : 生熏 ; Pinyin : shengxun) : smoking with raw ingredients
熟熏_(Jiantizi : 熟熏 ; Pinyin : shuxun) : smoking with cooked ingredients
烤_(Jiantizi : 烤 ; Pinyin : kao) : roasting : cooking ingredients with an open heat source
烤菜_(Jiantizi : 烤菜 ; Pinyin : kaocai) : roasted dish
生烤_(Jiantizi : 生烤 ; Pinyin : shengkao) : roasting with raw ingredients
熟烤_(Jiantizi : 熟烤 ; Pinyin : shengkao) : roasting with cooked ingredients
烤箱烤_(Jiantizi : 烤箱烤 ; Pinyin : kaoxiangkao) : oven roasting : roasting in a closed oven
掛爐烤_(Jiantizi : 挂炉烤 ; Pinyin : gualukao) : “hanging-oven roasting” : cooking poultry on hooks in a closed oven
明爐烤_(Jiantizi : 明炉烤 ; Pinyin : minglu kao) : “grill-roasting“ : ingredients cooked in an open heat source
炭烤_(Jiantizi : 炭烤 ; Pinyin : tankao) : charcoal roasting : cooking ingredients on a charcoal fire
烤網_(Jiantizi : 烤网 ; Pinyin : kaowang) : roasting net
烘_(Jiantizi : 烘 ; Pinyin : hong) : baking
烘菜_(Jiantizi : 烘菜 ; Pinyin : hongwei) : baked dish
蒸_(Jiantizi : 蒸 ; Pinyin : zheng) : steaming : cooking ingredients with steam
蒸菜_(Jiantizi : 蒸菜 ; Pinyin : zhengcai) : steamed dish
粉蒸_(Jiantizi : 粉蒸 ; Pinyin : zhengcai) : steamed with rice flour)
清蒸_(Jiantizi : 清蒸 ; Pinyin : qingzheng) : clear-steaming : cooking ingredients in a clear stock
熘_(Jiantizi : 熘 ; Pinyin : liu) : quick-frying : cooking ingredients in oil or steam and adding them to a pan of cooked sauce
溜_(Jiantizi : 溜 ; Pinyin : liu) : quick-frying : cooking ingredients in oil or steam and adding them to a pan of cooked sauce
鲜熘_(Jiantizi : 鲜熘 ; Pinyin : xianliu) : fresh quick-frying : ingredients (fish or poultry) are coated in an egg-white batter, gently fried in oil, the oil is drained off and seasonings and other ingredients are added to the pan
滑熘_(Jiantizi : 滑熘 ; Pinyin : hualiu) : slippery liu : Refer xianliu
炸熘_(Jiantizi : 炸熘 ; Pinyin : zhaliu) : deep-quick-frying : ingredients are deep-fried at a high heat for a short time
涮_(Jiantizi : 涮 ; Pinyin : shuan) : scalded thin slices of meat, etc., in boiling water or dip-boiled
鹵_(Jiantizi : 卤 ; Pinyin : lu) : pot-stewed braising with soy sauce : ingredients brought to a boil, then cooked at a low heat until the the liquid reduces
鹵菜_(Jiantizi : 烧菜 ; Pinyin : lucai) : braised dish in soy sauce
醃_(Jiantizi : 腌 ; Pinyin : yan) : pickling : ingredients salted with coarse salt or soy sauce, then placed in a earthen jar
生醃_(Jiantizi : 生腌 ; Pinyin : shengyan) : pickling of raw ingredients
熟醃_(Jiantizi : 腌熟 ; Pinyin : shuyan) : pickling of cooked ingredients
長醃_(Jiantizi : 长腌 ; Pinyin : zhangyan) : pickling ingredients for a long time
短醃_(Jiantizi : 短腌 ; Pinyin : duanyan) : pickling ingredients for a short time
鹽醃_(Jiantizi : 盐腌 ; Pinyin : yanyan) : salt pickling : pickling ingredients in salt
醬醃_(Jiantizi : 酱腌 ; Pinyin : jiangyan) : pickling : pickling ingredients in a sauce, for example, soy sauce
泡_(Jiantizi : 泡 ; Pinyin : pao) : pickling: ingredients in a a brine etc.
盐水泡_(Jiantizi : 鹽水泡 ; Pinyin : yanshui pao) : pickling ingredients in brine
糖醋泡_(Jiantizi : 糖醋泡 ; Pinyin : tangcu pao) : pickling ingredients in sweet and sour
熗_(Jiantizi : 炝 ; Pinyin : qiang) : to stir-fry then cook with sauce and water; to boil food briefly then dress with soy etc
燜_(Jiantizi : 焖 ; Pinyin : men) : ingredients are first stir-fried, braised or boiled in a small amount of stock over a low heat until the stock has reduced
拌_(Jiantizi : 拌 ; Pinyin : ban) : dressing raw or cooked ingredients
乾拌_(Jiantizi : 干拌 ; Pinyin : ganban) : dressing raw or cooked ingredients in dry spices
凉拌_(Jiantizi : 涼拌 ; Pinyin : liangban) : dressing chilled ingredients
熱拌_(Jiantizi : 熱拌 ; Pinyin : reban) : dressing cooked ingredients
醉_(Jiantizi : 醉 ; Pinyin : zui) : steeping in alcohol : raw or cooked ingredients steeped in alcohol
生醉_(Jiantizi : 生醉 ; Pinyin : shengzui) : steeping in alcohol of raw ingredients
熟醉_(Jiantizi : 熟醉 ; Pinyin : shuzui) : steeping in alcohol of cooked ingredients
凍_(Jiantizi : 冻 ; Pinyin : dong) : jellying/freezing : agar-agar is added to boiled ingredients, then cooked into a soup, and when set is frozen
汆_(Jiantizi : 汆 ; Pinyin : cuan) : “quick boiling” : ingredients in boiling water for a short time
汆菜_(Jiantizi : 汆菜 ; Pinyin : cuancai) : quick boiled dish
鹽水_(Jiantizi : 盐水 ; Pinyin : yanshui) : boiling ingredients in salt water