All groups
11 groupsBoiling and PoachingCooking in water or stock by boiling, quick poaching, blanching and Cantonese scalding, as in Guangfu scalded prawns.FTLB139Pan-Frying and GriddlingFood cooked flat in little or no oil, with fried dumplings finished under a lid and pot-stickers fried slowly without one.FTLB140Cold TossingRaw or cooled ingredients dressed with soy sauce, vinegar and sesame or chili oil, such as eggplant, shredded dried tofu and jellyfish.FTLB141Stir-FryingFast tossing over high heat in a little oil, plain, quick or dry, already used for eggs in the Qi Min Yao Shu.FTLB199SteamingFish, meat, vegetables and flour foods cooked in a steamer over strong, medium or slow fire, or over water.FTLB200StewingLong, low-heat cooking of tougher cuts and bones in plenty of liquid, broth and all, by stewing, simmering or double-boiling.FTLB201BraisingRed, white, scallion and dry braising, reduced over high heat at the end, and covered braising, slower and not thickened.FTLB202RoastingOpen fire, charcoal or hot air, from the Shijing's roasted rabbit head to the roast suckling pig of the Qi Min Yao Shu.FTLB203Deep-FryingCooking in plenty of hot oil, soft-fried in a starch batter or dry-fried straight after seasoning.FTLB204Knife WorkCutting, slicing, chopping and carving into shreds, dice, slices, chunks and strips, with four grades of shred in a Sichuan standard.FTLB205Heat and SeasoningControlling fire and timing, balancing salty, sweet, sour, hot and savoury, with thickening and batter coating.FTLB206