Chinese cooking techniques

Chinese cooking techniques vary widely in form, with stir-frying(炒, 爆) being one of the better known methods in the West

Chinese cooking techniques (Chinese: 中餐烹調法) 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 techniques involve a singular type of heated cooking or action.

Wet

Steamed sea bass in the Cantonese style

Wet-heat, immersion-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

Fast wet-heat based cooking methods include:

English Equivalent	Chinese	Pinyin	Description
Braising	simplified Chinese: 烧; traditional Chinese: 燒	Shāo	Braising ingredients over medium heat in a small amount of sauce or broth and simmering for a short period of time until completion. Known as hong-shao (红燒, lit. red cooked) when the sauce or broth is soy sauce based.
Quick Boiling	氽 or 煠	Dǔn or Zhá	Adding ingredients and seasonings to boiling water or broth and immediately serving the dish with the cooking liquid when everything has come back to a boil.
Scalding	焯 or simplified Chinese: 烫; traditional Chinese: 燙	Chāo or Tàng	Par cooking through quick immersion of raw ingredients in boiling water or broth sometimes followed by immersion in cold water.

Prolonged

Prolonged wet-heat based cooking methods include:

English Equivalent	Chinese	Pinyin	Description
Bake stewing	煨	Wēi	Slowly cooking a ceramic vessel of broth and other ingredients by placing it in or close to hot embers.
Gradual simmering	simplified Chinese: 炖; traditional Chinese: 燉	Dùn	Adding ingredients to cold water along with seasonings and allowing the contents to slowly come to a prolonged simmering boil. This is known in English as double steaming due to the vessels commonly used for this cooking method. The term is also used in Chinese for the Western cooking technique of stewing and brewing herbal remedies of Traditional Chinese medicine.
Slow red cooking	simplified Chinese: 卤; traditional Chinese: 滷	Lǔ	Cooking over prolonged and constant heat with the ingredients completely immersed in a strongly flavoured soy sauce based broth. This technique, along with hong-shao (红燒, lit), is known in English as red cooking.
Steaming	蒸 or 燖	Zhēng or Xún	Steaming food to completion over boiling water.
Decoction	熬	Áo	Cooking slowly to extract nutrients into the simmering liquid, used to describe the brewing process in Chinese herbology with the intention of using only the decocted brew.

Dry

Air-based

File:Zhangchaduck1.jpg

Zhangcha duck is a dish whose preparation involves steaming (蒸), smoking (熏), and deep frying (炸).

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

English Equivalent	Chinese	Pinyin	Description
Baking or Roasting	烤	Kǎo	Cooking by hot air through convection or broiling in an enclosed space
Smoking	熏	Xūn	Cooking in direct heat with Smoke. The source of the smoke is typically sugar or tea.

Oil-based

Stir frying (爆 bào) is a Chinese cooking technique involving relatively large amounts of oil.

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

English Equivalent	Chinese	Pinyin	Description
Deep frying or Frying	炸	Zhá	Full or partial immersion cooking in hot oil or fat
Pan frying	煎	Jiān	Cooking in a pan with a light coating of oil or liquid and allowing the food to brown.
Stir frying or high heat Sautéing	炒	Chǎo	Cooking ingredients at hot oil and stirring quickly to completion. This technique and bao (爆炒, 油爆) are commonly known in English as stir frying. This technique uses higher heat than that of Sautéing.
High heat Stir frying	爆	Bào	Cooking with large amounts hot oil (油爆), sauces (酱爆), or broth (汤爆) at very high heat and tossing the ingredients in the wok to completion.

Without heat

Food preparation techniques not involving the heating of ingredients include:

Raw methods

English Equivalent	Chinese	Pinyin	Description
Dressing	拌	Bàn	Mixing raw or unflavoured cooked ingredients with seasonings and served immediately. Similar to tossing a dressing into salad.
Marinating or pickling	腌	Yān	To pickle or marinade ingredients in salt, soy sauce or soy pastes. Use for making pickles or preparing ingredients for addition cooking.
Jellifying	凍	Dòng	To quickly cool a gelatin or agarose containing broth to make aspic or agar jelly

Combination

The chicken in General Tso's chicken has been fried and lightly braised in sauce (Liu, 溜)

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

• Dòng (凍): 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 (Lu, 滷) or (Dun, 炖)
  2. Chilling the resulting meat and broth until the mixture gels
• Hùi (燴): The dishes made using this technique is usually finished by thickening with starch (勾芡)
  1. Quick precooking in hot water (Tang, 燙)
  2. Finished by stir-frying (爆, 炒) or Shao (燒)
• Liū (溜): This technique is commonly used for meat and fish. Pre-fried tofu is made expressly for this purpose.
  1. Deep frying (Zha, 炸) the ingredients until partially cooked
  2. Finishing the ingredients lightly braising (Shao, 燒) it to acquired a soft "skin"
• Mēn (燜):
  1. Stir-frying (爆, 炒) the ingredients until partially cooked
  2. Cover and simmer (Shao, 燒) with broth until broth is fully reduced and ingredients are fully cooked.
• Biān (煸), "dry wok stir-frying": This technique is commonly used in "dry-frying" (Gān biān, 乾煸):
  1. Stir-frying (爆, 炒) the ingredients until partially cooked
  2. Broiling or stewing the ingredients

See also

• Chinese cuisine
• List of cooking techniques
• Wok