每日雅思词汇：中式菜肴的烹饪方法

Coating (上浆)

Cutting techniques

Cutting into chunks (块)

Cinnamon (桂皮)

Crisp frying with syrup (拔丝)

Cooking wine (料酒)

Deep-frying (炸)

Dicing (切丁)

Five Spices (五香料)

Fennel seeds (茴香)

Grain-sized dicing (切粒)

Monosodium glutamate and chicken bouillon (味精、鸡精)

Mincing (磨)

Precooking and then stewing (烩)

Pepper salt (椒盐)

Pickly ash (花椒)

Quick boiling (焯)

Quick-fry over high heat (爆)

Slicing(片)

Shredding (撕)

Strapping (条)

Stir-frying (炒)

Slippery-frying (熘)

Steaming in a container (隔水炖)

Stewing over medium, then high heat (烧)

Sauteing (煎)

Steaming (蒸)

Star anise (大茴香)

Steaming with distiller’s grains sauce (zao)

Thickening with mixture of cornstarch and water (勾芡)