Pick blanch fried fried baked shabu shabu

Slipped fried simmer steamed smoked stew

Burned Simmered braised sauce (tweens replaced bac with fire) explosion

Pick

Pick the initial material neatly placed in a pot, add soup and seasonings, high heat to boil, small and medium heat through the flavor, and then thickening of a cooking method of the high fire.

Blanch

The material into the soup, a roll that is a cooking method.

Blanch: (Pu) cuan

Fry

Put small materials into a pot of hot oil on a high flame, turning rapidly to cook a cooking method.

Frying

A method of cooking in a large amount of boiling oil.

Grill

A cooking method in which ingredients are marinated and cooked in a grill.

Shabu-shabu

A method of cooking in which water is brought to a boil in a hot pot, the thinly sliced ingredients are placed in the boiling water for a few moments, and then dipped in seasonings.

Slipping

A method of cooking in which the ingredients are first deep-fried or steamed, boiled, or slipped in oil, heated and cooked, and then a marinade (gravy) is made and poured over the ingredients, or the ingredients are thrown into the marinade and stirred.

Frying

A cooking method that involves putting a small amount of oil in a pan and cooking the ingredients on both sides over medium-low heat.

Simmering

A cooking method in which ingredients that have been deep-fried, sautéed, stir-fried, or boiled are placed in a ceramic container with soup and seasonings, and cooked over high heat and low heat for a long period of time.

Steaming

A cooking method that uses the heat of water vapor to cook ingredients.

Smoking

A cooking method in which ingredients are boiled or sauced and then smoked for color.

Stew

A method of cooking in which water is added and heated over medium-low heat for a long period of time to cook.

Broiling

A cooking method in which ingredients are fried, sautéed, stir-fried, steamed, boiled, etc., and then heated over a low to medium heat with stock and seasonings to cook.

Simmer

A cooking method in which ingredients are deep-fried or sautéed, stir-fried, seasoned and seasoned with broth, and simmered over low heat for a long period of time until crispy.

Braising

A cooking method in which small ingredients are made into a half-soup, half-vegetable.

Sauce

A method of cooking blanched ingredients in a sauce made from seasonings.

The tweens (氵-火)

A cooking method in which ingredients are dredged in flour, coated with an egg mixture, and fried on both sides to a golden brown color, then simmered over low heat with soup and seasonings.

Burst

A cooking method in which tough or brittle materials are selected and quickly heated to cook.