雅思口语资料：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)
　　Coating(上浆)来源：考试大
　　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)
　　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)
　　Steaming with distiller's grains sauce (醩)
　　Five Spices (五香料)
　　Cinnamon (桂皮)www.Ｅxamda.CoM
　　Cooking wine (料酒)
　　Thickening with mixture of cornstarch and water (勾芡)