Fried: a cooking method in which the processed raw materials are put into a hot pot and fried until cooked. There are dry fried, clear fried, soft fried, loose fried, etc.

Dry frying: After feeding, pat it with dry starch or apply gouache before frying.

Frying: Just use salt, soy sauce and other seasonings before frying.

Soft fried: add soft paste, that is, gouache plus eggs.

Songzhao: egg white paste, that is, beat egg white into foam and mix with a little starch.

Popping: A cooking method that first passes oil and then uses gravy, clear juice or sauce to hold the juice.

Stir-fry: A cooking method in which the raw materials are put into a hot oil pan and stirred until cooked. Separately stir-fry, stir-fry (use egg white and starch for sizing), stir-fry (use starch or egg white to mix well, fry until golden brown, add onions, ginger and garlic to another pot, add seasonings to make gravy, add in the main ingredients and stir-fry ).

Frying: Put the raw materials in a pot with a small amount of hot oil and cook them side by side over a warm fire. There are dry frying and paste frying.

Burning: First add a little oil, heat the oil over high heat, stir-fry the raw materials until cooked, then add the soup, move to low heat to simmer or crisp. Then put it on a high fire to thicken the soup. Generally, when the soup is thickened and then starch is used to thicken it, this cooking method is called braised in brown sauce, while when the soup is dried out it is called dry cooking.

Packing: Use two or more boneless and tender raw materials to stick together, and fry both sides with a small amount of oil until golden.

Fire cooking: a cooking method in which the raw materials are turned into a thick sauce over warm fire.

Shabu-shabu: A cooking method in which raw materials are scalded with boiling water.

Stew: A cooking method that mixes various raw and cooked ingredients together, adds soup and condiments, and cooks the soup over high heat. It can be boiled or not.

Stir-frying: A cooking method in which the raw materials are first chopped and then stir-fried with seasoned gravy. There are slippery noodles, soft noodles and fried noodles.

Simmering: The firepower of simmering is slightly smaller, and the simmering time is also longer. That is, stewing slowly over low heat is called simmering.

Put the main ingredients in egg paste, fry them with a small amount of hot oil until golden brown, then add seasonings and an appropriate amount of fresh soup, put on low heat to drain the soup and add it to the main ingredients. The soup should be drained.

氽: Use water to transfer heat to quickly make soup.