Frying: put the processed raw materials into the hot pot of hot fire frying dishes into the cooking method. There are dry frying, clear frying, soft frying, loose frying and so on.

Dry frying: after feeding the system should be patted on the dry starch or wipe the water powder paste and then fried.

Clear frying: only salt, soy sauce and other seasonings to feed the system, you can fry.

Soft frying: hang the soft batter, i.e., flour paste with eggs.

Loose frying: hanging egg foam batter, that is, egg white beaten into foam and then mixed with a little starch.

Bursting: a cooking method in which the oil is first passed through and then held in a gravy, clear sauce or sauce.

Stir fry: the raw materials into the hot frying pan and stir until cooked cooking method. Sub-stir-fry, stir-fry (with egg white, starch batter), stir-fry (with starch or egg white scratch, hot oil frying into a golden brown, another pan with onion, ginger and garlic stir-fry, add seasonings into the gravy, into the main ingredients fried).

Frying: put the raw materials in a pan containing a small amount of hot oil with a warm fire side by side to get cooked cooking method, there are dry frying and hanging paste frying.

Burning: first a little oil, with a high fire will be hot oil, the raw materials in the pot stir fry, to break the raw, and then add a good soup, moved to a small fire in the simmering through or simmering crisp, and then placed on a high fire on the thick soup cooking method. Generally thick soup and then thickened with cornstarch, this burning method is called braised, and the soup is dry called dry braised.

Paste: two or more boneless and tender ingredients are pasted together, and a small amount of oil is used to fry both sides to a golden brown color.

Hot leaning: warm fire will be the raw material fire leaning into the thick sauce cooking method.

Shabu-shabu: Cooking method in which the ingredients are scalded in boiling water.

Braising: cooking method in which raw and cooked ingredients are mixed together and soup and seasonings are added to make a soup dish over high heat, either with or without choking.

Buttermilk: the collapse of raw materials first after the raw, and then use the flavored gravy cooking method. There are smooth simmered, soft simmered and fried simmered.

Simmering: simmering fire is slightly smaller, simmering time is longer, that is, with a slight fire slowly cooked called simmering.

Collapse: the main ingredients hanging egg paste, with a small amount of hot oil on a high flame fried to golden, and then add seasonings and the right amount of fresh soup, put on the micro-fire will be dried soup collapsed into the main ingredients. Collapse the soup to dry.

Blanching: water heat transfer fast soup dishes.

Blanch: water heat transfer fast soup dishes.