Boiled juice is made up of three seasonings: sesame oil, soy sauce and vinegar, which are stirred evenly. The word "boiled" is more common on restaurant menus. "Burning" is a technique of Cantonese cuisine. It is called "burning" when raw boiled water or soup is cooked.

Boiled vegetables are mainly vegetables or seafood, aquatic products, such as lettuce, okra, Chinese cabbage, kale, broccoli, oily cabbage, Chinese cabbage and so on. Seafood, such as fresh shrimp, abalone, oysters and crab meat, has a strong fishy smell. Therefore, the water commonly used in white cooking needs to be deodorized and refreshed with ginger and onion.

The cooking method of boiled juice is simple. Fish sauce, soy sauce and other condiments are mixed together and poured on the dishes. Boiling juice is the seasoning of home cooking, and it is a common technique in Cantonese cooking. Cooking with boiled juice not only tastes good, but also makes food taste fresher, more fragrant and tender, and tastes lighter and more delicious.