Flying water means blanching.

Blanching is a cooking process, pronounced chāo shuǐ, which refers to placing raw materials that are initially processed in a pot of boiling water and heating them until they are half-cooked or fully cooked, and then removing them for further cooking or flavoring. It is an indispensable process in cooking, especially in cold dishes.

The color, aroma and taste of the dishes, especially the color plays a key role. Blanching has a wide range of applications, most of the vegetables and meat raw materials with fishy odor need to be blanched.

The key to blanching

Cold water pot blanching is the raw materials and cold water at the same time in the pot. The water should be submerged and then boiled in order to mature the ingredients for further processing. Potatoes, carrots, etc. need to be boiled for a longer period of time because they are large and not easy to mature.

Some animal raw materials, such as; white meat, beef peper, tripe collar, etc., is also cold water in the pot to heat and mature before further processing. Some animal raw materials used to cook soup; also to cold water in the pot, in the heating process so that the nutrients gradually overflow, so that the soup flavor, such as hot water pot, will cause protein coagulation.

Reference: Baidu Encyclopedia-Blanching