"cold water blanching" means cold water feeding, putting the raw materials into a cold water pot, heating and cooking them until they are half-cooked, just-cooked or well-done, and then taking them out. It can make the meat raw materials remove the peculiar smell such as blood stain and fishy smell. Such as cattle, sheep, pork and their internal organs, can reduce the odor after blanching. This method can also shorten the cooking time of dishes.

"hot water blanching" means boiling water feeding. After the water boils, the raw materials are put into the boiling water pot. Generally, the blanching of green leafy vegetables is fed by boiling water. This can not only reduce the loss of nutrients in vegetables, but also keep the vegetables green and bright. Such as bitter gourd and radish, can relieve bitterness after blanching. The hemagglutinin contained in lentils can be removed by blanching. "Hot water blanching" means boiling water is cooked before cold water is added. This is the difference between the two.