中国菜常用烹饪词汇

Coating(上浆)CuttingtechniquesSlicing(片)Shredding(撕)Strapping(条)Grain-sizedd icing(切粒)Dicing(切丁)Mincing(磨)Cuttingintochunks(块)Deep-frying(炸)Stir-frying(炒)Slip pery-frying(熘)Quick-fryoverhighheat(爆)Steaminginacontainer(隔水炖)Stewingovermedium,thenhighheat(烧)Precookingandthenstewing(烩)Saut eing(煎)Steaming(蒸)Crispfryingwithsyrup(拔丝)Quickboiling(焯)Picklyash(花椒)Peppersalt(椒盐)Monosodiumglutamateandchickenbouillon（味精、鸡精）Fennelseeds(茴香)Staranise(大茴香)Steamingwithdistiller’sgrainssauce(zao)FiveSpices(五香料)Cinnamon(桂皮)Cookingwine(料酒)Thickeningwithmixtureofcornstarchandwater(勾芡)