The difference between blanching and blanching is that the ingredients are not processed to the same degree. Blanching to heat the ingredients to half-cooked or fully cooked, while blanching only need to heat the material to be processed. Specific differences are as follows:

Blanching (chāo shuǐ) refers to the initial processing of raw materials in a pot of boiling water heated to half-cooked or fully cooked, removed for further cooking or seasoning. Northeast region is called "tight", Henan area is called "dust", Sichuan is called "泹", Guangdong is called "burned ".

Blanch water (tǔn shuǐ), also known as burning water or drag water, is the material before cooking heating treatment cooking techniques. "Blanch" means floating on water. In cooking, the practice of "blanching" is known as deep-frying (when food is fried in a frying pan, it floats).