Chinese cooking techniques

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Chinese cooking techniques (Chinese: ?????) are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.

Video Chinese cooking techniques

Single

Many cooking techniques involve a singular type of heated cooking or action.

Wet

Wet-heat, immersion-based cooking methods are the predominate class of cooking techniques in Chinese cuisine and are usually referred to as zh? (?). In fact the term zh? is commonly used to denote cooking in general.

Quick

Fast wet-heat based cooking methods include:

Prolonged

Prolonged wet-heat based cooking methods include:

Dry

Air-based

Food preparation in hot dry vessels such as an oven or a heated empty wok include:

Oil-based

Oil-based cooking methods are one of the most common in Chinese cuisine and include:

Stir frying

Kian Lam Kho identifies five distinct techniques of stir frying:

Without heat

Food preparation techniques not involving the heating of ingredients include:

Maps Chinese cooking techniques

Combination

Several techniques in Chinese involve more than one stage of cooking and have their own terms to describe the process. They include:

• Dòng (?): The technique is used for making aspic but also used to describe making of various gelatin desserts
  1. Simmering meat for a prolonged period in a broth (?; L?) or (?; dùn)
  2. Chilling the resulting meat and broth until the mixture gels
• Hùi (?): The dishes made using this technique is usually finished by thickening with starch (??; g?uqiàn)
  1. Quick precooking in hot water (?; tàng)
  2. Finished by stir-frying (?; bào, ?; ch?o) and ?; sh?o)
• Li? (?): This technique is commonly used for meat and fish. Pre-fried tofu is made expressly for this purpose.
  1. Deep frying (?; zhá) the ingredients until partially cooked
  2. Finishing the ingredients lightly braising (?; sh?o) it to acquired a soft "skin"
• M?n (?):
  1. Stir-frying (?; bào or ?; ch?o) the ingredients until partially cooked
  2. Cover and simmer (?; sh?o) with broth until broth is fully reduced and ingredients are fully cooked.

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See also

• Chinese cuisine
• List of cooking techniques
• Wok

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References

Source of the article : Wikipedia