Chinese cooking techniques
Chinese cooking techniques 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.
Single
Many cooking technique involve a singular type of heated cooking or action.
Wet
Wet-heat based cooking methods are the predominate class of cooking techniques in Chinese cuisine and are usually referred to as "zhǔ" (煮). In fact the term (zhǔ, 煮) is commonly used to denote cooking in general.
Quick
Rapid 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:
Without heat
Food preparation techniques not involving the heating of ingredients include:
Combination
Several techniques in Chinese involve more than one stage of cooking and have their own terms to describe the process. They include:
References
See also
Retrieved from : http://en.wikipedia.org/wiki/Chinese_cooking_techniques
