Chinese cooking techniques () are a set of methods and techniques traditionally used in Chinese cuisine. - See: Pei Mei's Chinese Cook Book The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.
Single Many cooking techniques involve a singular type of heated cooking or action.
Wet
Wet-heat, immersion-based cooking methods are the predominant class of cooking techniques in Chinese cuisine and are usually referred to as (). In fact, this class of techniques is so common and important that the term is commonly used to denote cooking in general.
Quick immersion Quick wet-heat based immersion cooking methods include: English equivalentChinesePinyinDescription Braising Braising ingredients over medium heat in a small amount of sauce or broth and simmering for a short period of time until completion. Known as hóngshāo (红燒, lit. red cooking) when the sauce or broth is soy sauce-based. Quick boiling or or Adding ingredients and seasonings to boiling water or broth and immediately serving the dish with the cooking liquid when everything has come back to a boil. Blanching or or Parcooking through quick immersion of raw ingredients in boiling water or broth, sometimes followed by immersion in cold water.
Prolonged immersion Prolonged wet-heat based immersion cooking methods include: English equivalentChinesePinyinDescription Bake stewing Slowly cooking a ceramic vessel of broth and other ingredients by placing it in or close to hot embers. Steam stewing Cooking with liquid (water or soup), covering in a tight-fitting lid until absorbed Gradual simmering Adding ingredients to cold water along with seasonings and allowing the contents to slowly come to a prolonged simmering boil. This is known in English as double steaming due to the vessels commonly used for this cooking method. The term is also used in Chinese for the Western cooking technique of stewing and brewing herbal remedies of traditional Chinese medicine. Slow red cooking Cooking over prolonged and constant heat with the ingredients completely immersed in a strongly flavoured soy sauce-based broth. This technique is different from, but in English synonymous with, (). Decoction Cooking slowly to extract nutrients into the simmering liquid, used to describe the brewing process in Chinese herbology with the intention of using only the decocted brew.
Steaming
Steaming food is a wet cooking technique that has a long history in Chinese cuisine dating back to Neolithic times, where additional food was cooked by steaming over a vessel of food being cooked by other wet cooking techniques. English equivalentChinesePinyinDescription Steaming or or Steaming food to completion over boiling water and its rising water vapour. Distillation simmering A cooking technique requiring the using of a unique lidded vessel, known as the steam-pot (), with a chimney rising from inside the bowl that is covered also by a lid. Food ingredients are placed without cooking liquid in the vessel and the entire lidded vessel is seated on top of a pot of boiling water. Steam rising from the pot distills as hot water in the lidded vessel and cooks the ingredients while immersing it in soup. Used to prepare "pure" restorative foods such as steam-pot chicken.
Dry
Air-based
Food preparation in hot dry vessels such as an oven or a heated empty wok include: English equivalentChinesePinyinDescription Baking or roasting Cooking by hot air through convection or broiling in an enclosed space Grilling Cooking by direct radiant heat typically on skewers over charcoal. Smoking Cooking in direct heat with smoke. The source of the smoke is typically sugar or tea.
Oil-based
Oil-based cooking methods are one of the most common in Chinese cuisine and include: English EquivalentChinesePinyinDescription Deep frying or Frying Full or partial immersion cooking in hot oil or fat Pan frying Cooking in a pan with a light coating of oil or liquid and allowing the food to brown. Stir frying or high heat Sautéing Cooking ingredients at hot oil and stirring quickly to completion. This technique, as well as and ( and ), is known in English as stir frying. This technique uses higher heat than that of sautéing. Flash-frying or High heat Stir frying Cooking with large amounts hot oil, sauces (), or broth () at very high heat and tossing the ingredients in the wok to completion.
Stir frying Kian Lam Kho identifies five distinct techniques of stir frying: English EquivalentChinesePinyinDescription Plain stir-fry or Simple stir-fry To stir-fry a single ingredient (with aromatics and sauces). A plain stir-fry using garlic is known as , . Dry stir-fry or Dry wok stir-fry To stir-fry a combination of protein and vegetable ingredients (with a small amount of liquid) Moist stir-fry To stir-fry a combination of protein and vegetable ingredients (with a gravy-like sauce) Dry-fry or Extreme-heat stir-fry To scorch in oil before stir-frying (with no addition of water) Scramble stir-fry A technique for making egg custard.
Without heat Food preparation techniques not involving the heating of ingredients include: + Raw methods English EquivalentChinesePinyinDescription Dressing Mixing raw or unflavoured cooked ingredients with seasonings and served immediately. Similar to tossing a dressing into salad. Marinating or pickling or or To pickle or marinade ingredients in salt, soy sauce or soy pastes. Use for making pickles or preparing ingredients for addition cooking. Jellifying To quickly cool a gelatin or agarose containing broth to make aspic or agar jelly Velveting This technique involves marinating meat in corn starch and other ingredients before cooking. This produces a velvety texture.
Combination
Several techniques in Chinese involve more than one stage of cooking and have their own terms to describe the process. They include: (): The technique is used for making aspic but also used to describe making of various gelatin desserts Simmering meat for a prolonged period in a broth () or () Chilling the resulting meat and broth until the mixture gels (): The dishes made using this technique are usually finished by thickening with starch () Quick precooking in hot water () Finished by stir-frying (, ) and ) (): This technique is commonly used for meat and fish. Pre-fried tofu is made expressly for this purpose. Deep frying () the ingredients until partially cooked Finishing the ingredients by lightly braising () them to acquire a soft "skin" (): Stir-frying ( or ) the ingredients until partially cooked Cover and simmer () with broth until broth is fully reduced and ingredients are fully cooked.
See also
Chinese cuisine List of cooking techniques Wok
References