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 pork highlights the freshness of Cantonese cuisine rather than its lightness. Generally, ginger, onion, Shaoxing wine and Amomum tsaoko are needed to remove the fishy smell in the boiled water.

The method of "burning" can be roughly divided into two categories, one is the original burning method and the other is the "metamorphic" burning method.

"Original flavor" and roasting can keep the original flavor of the materials. Cantonese cuisine often uses this method to cook shrimp and distant vegetables.

"Deterioration" burning method, in order to refresh yourself, materials should be treated before burning, such as curing, "beer water" and so on. Let them cool and then burn. Goose intestines and pork tenderloin are often cooked in this way.

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