Writing "Song" in ancient times is one of the most basic cooking methods. That is, the food is cut into small pieces, and the seasoning is put into an iron pot (pot) filled with strong oil and quickly stirred until cooked. After the food is cut, use boiling water or hot oil to "burn" or "soak", then use a wok (pot) to fry the pepper and pepper oil and mix well. Cooking is a method of cooking food by steaming and boiling. Titles are common in Chaozhou cuisine. Cooking is one of the simplest cooking methods; Cooking method of cooking food in a pot with appropriate amount of boiling water or soup and seasoning. A cooking method of frying a hot iron pan (pot) includes adding a little oil, then laying food flat in the pot, and using slow-heating oil to make the surface of the food golden and cooked. Stir-fry the hot oil in a wok (pot) and add a proper amount of sauce or soup to make the small food in the wok mature quickly and add fragrance. Fried ancient Chinese characters "fresh" is one of the most commonly used cooking methods; Refers to the cooking method of cooking food in a large amount of hot oil until it is crisp. Writing "fresh" in ancient times was a processing method of cooking tough food on fire with a lot of boiling water. Rolling is a processing method that uses a lot of boiling water to bring out the flavor of food. Use a lot of soup to cook fried food, and get the cooking method of soup. In ancient times, northern cooking terms were "biography"; Almost like Cantonese cuisine, "Lu" is a cooking method in which food processed into pills or slices is cooked in boiling water, picked up and put in a bowl, and then boiled soup is added. Burn the north and write "dragon"; Refers to cooking methods such as cutting food into thin slices. Cook quickly with boiling water and dip in the sauce. A processing method in which vegetables are put into a boiling pot filled with scooped water or raw oil and cooked thoroughly with slow fire to make the finished product soft and green. Cooking terms in northern Shu 'an; A cooking method, in which sliced food is boiled in spicy soup and dipped in sauce. Writing "ghosts" in ancient times; Refers to the cooking method of putting food directly into a wok (pot) or wok (pot), adding a lot of spices such as ginger and onion, covering the pot, and using a lot of spices to make the food fragrant and cooked. Baking is a cooking method of cooking food packaged with tin foil or jade buckle paper with hot coarse salt under sealed conditions. Cooking method of cooking with ginger powder and refined salt. Cooking method of heating and curing under sealed conditions. Braised northern cooking method; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup, covering the lid and cooking with slow fire until it becomes soft and cooked. Close to the "burning" of the northern cooking method, there is a saying of "burning in the south and burning in the north"; Refers to the cooking method of putting tough food into a wok (pot), adding appropriate amount of soup and cooking it with slow fire until it becomes soft and mature. A cooking method in which all kinds of meat and vegetables are cooked with a proper amount of soup. A cooking method that uses the heat of steam to cook food. Add water or soup to the stew, put it into a container with a lid, cover it, and cook it with the heat of steam to get the cooking method of soup. Northern cuisine refers to the cooking method of cooking food with a lot of soup and slow fire. After seasoning and pretreatment, the pickled vegetables are neatly put into a braised bowl and steamed in water, then the main ingredients are covered and buckled into the vegetables, and then the colored glass hooked by the original juice is spilled out. Pot: A method of cooking soup by putting a lot of water into food and slowly cooking it on the fire. A processing method for blending the umami flavor of meat into soup with slow fire for a long time and concentrating the soup. A processing or cooking method in which strong raw materials and fresh soup are used and slow fire is used to add umami flavor to another boring main material for a long time. Stew ancient crops and bury charcoal ash until cooked. This refers to the processing method of using ginger and onion and soup to make food taste and remove the peculiar smell of food itself. Northern cuisine also refers to the cooking method of putting food and soup in a sealed crock and cooking it with slow fire. Soup replaces the ancient meaning of "simmering", which refers to the cooking method that food is pickled, wrapped with lotus leaves, sealed with wet mud or noodles and cooked with charcoal fire. A cooking method in which baked snacks or foods are seasoned or processed and then cooked in an oven. "Whip" or "fire stool" is similar to "fire stool", which refers to the processing method of putting food into a hot frying pan and constantly frying it to make the water in the food slightly dry and remove the fishy smell; Or a rich flavor to eat. Slippery northern cooking terms are close to the "thickening" of Cantonese cuisine, that is, the sweet and sour juice is thickened with raw flour to make crispy fried food smooth and delicious. One of the ancient cooking methods of soup refers to the cooking method of putting diced food into boiling soup, except adding wet raw powder to make the soup smooth into paste. A cooking method in which fine ingredients are added to the soup and boiled, and "Ryukyu glutinous rice" is hooked with wet raw flour and then sprinkled on another neatly arranged staple food. The practice in the north is close to the "deduction" of Cantonese cuisine. Save once wrote "splashing" or "swimming", which can be divided into "saving oil" or "saving wine"; The former refers to the technology of splashing hot oil on steamed food to remove the fishy smell and increase the smoothness; The latter refers to the method of pouring Shao wine on the food being cooked to make the food more "steamed". Scalding refers to the processing method of tightening the skin with boiling water. Common in the north refers to the cooking method of putting sliced raw materials into boiling soup or spicy soup for cooking. In ancient times, Cantonese cuisine refers to a cooking method of cooking food on charcoal fire or open flame. Nowadays, northern cuisine refers to the cooking method of slightly drying the juice and cooking the food through slow fire. Roasting northern dishes is used to replace the old meaning of "roasting", so it is called "roasting in the south and roasting in the north" Refers to the cooking method of cooking food on an open flame. Brine is a cooking method, which uses "brine juice" to mix with soy sauce and spices to make food mature or delicious. A cooking method in which a large amount of sauce or soy sauce is used for seasoning or ripening. A cooking method that uses the heat of chrysanthemum heart to cook food with a lot of boiling water or soup in a certain period of time. It is similar to "cooking" in the north, that is, after the materials are cooked, they are eaten in soup. The wind hangs the pickled food in a ventilated place all the year round, so that it can be naturally dried or dried in the shade. Wax is a processing method of hanging pickled food in a ventilated place around December of the lunar calendar and letting it dry naturally or air-dry in the shade. A cooking method is to ignite rock tea flavor or spiced medicinal materials under sealed conditions, so that food has fragrant smoke. Fumigating old books can be divided into "dry fumigation" and "wet fumigation", and "dry fumigation" is similar to "fumigation"; "Wet fumigation" is a cooking method that uses flowers or Shaoxing wine to incense food. Cooking method of seasoning or ripening food in distiller's grains. Cooking method of seasoning or ripening with a large amount of soju. Ancient "steaming"; A cooking method comprises seasoning food pieces, putting them into a pottery bowl, and then cooking with strong steam. Freezing, also known as "crystal", refers to a cooking method in which agar or pigskin is added to cooked food, then boiled into soup, and then frozen and concentrated in the refrigerator. Flying water puts food into boiling water to make it semi-cooked and quickly picked up, which provides a good cutting-edge processing method for subsequent cooking. A cooking method, in which food soaked in ice is chopped and quickly put into ice water to make the food crisp. This law originated in Japan. A cooking method in which shredded food is sized and fried, and then put into boiling syrup and stirred evenly so that the food can be pulled out when it is picked up. A cooking method comprises frying frosted food, mixing with boiled syrup, and sprinkling or directly sprinkling powdered sugar. Salt and pepper food is fried and dried, then fried in advance and mixed with salt and pepper. Oil bubble is a cooking method that uses a lot of hot oil to cook food quickly. Moving oil is also called "dragging oil", "moving oil" and "running oil"; It refers to the processing method that the processed raw materials are quickly dragged in boiling oil to provide a cutting-edge foundation for subsequent cooking. A cooking method in which fresh seafood is put into glassware by flame and the heat generated by a large amount of white wine is ignited to cook. A cooking method in which food, ginger and onion are put into extremely hot soil (pot) to make the food give off a "bang" and give off a fragrance. A cooking method in which the skewered meat is sliced and pickled, then the beggar skewers it with bamboo sticks and soaks it in hot oil. Or sliced meat, strung with iron brazing, cooked on charcoal, sprinkled with cumin and other spices. Iron plate was originally a western cooking method; That is to say, after the food is "oiled", it is put into an extremely hot iron plate with onion as the main spice and sauce to ripen and make the food fragrant. Sauna is also called "stone cooking" and so on; After dragging the oil, put the food into the burning hot stone (mostly rain flower stone), then save the prepared sauce or soup, and cook the food with steam or spray it with aroma. Fried sealing in the north, also called "fried cooking", is generally suitable for fish; That is, after the fish is marinated with seasoning, it is fried thoroughly with hot oil and then sealed with seasoning to make it taste thoroughly. Nest paste belongs to the "semi-frying method", that is, the pickled meat is pasted on the fat meat with "nest paste", and the meat is crispy and tender with "strong frying yin oil". When the nest collapses, the marinated food is cooked with "egg powder slurry". The food is fried first and then fried, then the delicious fresh soup is added and cooked thoroughly. Soft frying is a kind of "semi-frying method", that is, the marinated meat is mixed with "egg powder slurry", fried first and then fried, the meat is cooked, and then cut into pieces and topped with sauce. The cooking method of fried meat with eggs is to pre-cook the meat with the method of "flying water" or "oil bubble", then put it into the seasoned egg paste and mix well, and then fry the bottom of the egg paste until golden brown with slow fire. Gillette is a transliteration of English CUTLET; That is, the cooking method of dipping food in egg paste, sticking bread crumbs and frying in hot oil. This practice originated from western chefs. A cooking method of pickling crisp fried food with seasoning, then coating it with wet powder slurry, then coating it with dry raw powder, frying it in hot oil, and then taking it out to make sauce. Hot pot is also called "shabu-shabu", and Guangdong is called "side furnace", that is, fresh meat is "sliced" or "cut" into thin slices, or meat is tarted into pills, balls, stuffing and so on. Give them to the guests together with vegetables and let them cook in boiling water or boiling soup. A cooking method in which meat is marinated in a steamer, put into a special "steamer" together with medicinal materials, and the seasoning soup is boiled and eaten. A cooking method of cutting cooked food or fruits and vegetables, adding seasonings and stirring evenly. Raw fish is a cooking method in which fresh raw aquatic products are bled, sliced and mixed with shredded ginger, shredded onion, crispy and shredded lemon. And then dip in soy sauce to eat. Sashimi was originally the practice of Japanese cuisine, which originally referred to raw meat slices. "Chinese food" quoted a cooking method in which fresh aquatic products or seafood were peeled and washed, sliced, dripped with lemon juice and dipped in Japanese mustard. Bamboo tube is called "Naan" in ancient times, which refers to the cooking method of using bamboo tube as a vessel and then baking, steaming and stewing. Honey juice refers to a cooking method in which white sugar, honey and maltose are mixed into thick juice, and processed raw materials are added to make the sugar juice moist, soft and waxy, and sweet through "boiling" and "steaming".