Terms of Chinses cooking method  中国菜常用的烹调方法 

Cutting techniques :

Slicing(片) 

Shredding (撕) 

Strapping (条) 

Grain-sized dicing (切粒) 

Dicing (切丁) 

Mincing (磨) 

Cutting into chunks (块) 

Cooking Methods

Coating (上浆) 

Deep-frying (炸) 

Stir-frying (炒) 

Slippery-frying (熘) 

Quick-fry over high heat (爆) 

Steaming in a container (隔水炖) 

Stewing over medium, then high heat (烧) 

Precooking and then stewing (烩) 

Sauteing (煎) 

Steaming (蒸) 

Crisp frying with syrup (拔丝) 

Quick boiling (焯)  

Steaming with distiller's grains sauce (糟) 

Thickening with mixture of cornstarch and water (勾芡) 

Flovoring

Pickly ash (花椒) 

Pepper salt (椒盐) 

Monosodium glutamate and chicken bouillon  （味精、鸡精）

Fennel seeds (茴香) 

Star anise (大茴香) 

Five Spices (五香料) 

Cinnamon (桂皮) 

Cooking wine (料酒)