雅思口語資料：中國菜常用的烹調方法

Cutting techniques
　　Slicing(片)
　　Shredding (撕)
　　Strapping (條)
　　Grain-sized dicing (切粒)
　　Dicing (切丁)
　　Mincing (磨)
　　Cutting into chunks (塊)
　　Coating(上漿)來源：考試大
　　Deep-frying (炸)
　　Stir-frying (炒)
　　Slippery-frying (熘)
　　Quick-fry over high heat (爆)
　　Steaming in a container (隔水燉)
　　Stewing over medium, then high heat (燒)
　　Precooking and then stewing (燴)
　　Sauteing (煎)
　　Steaming (蒸)
　　Crisp frying with syrup (拔絲)
　　Quick boiling (焯)
　　Pickly ash (花椒)
　　Pepper salt (椒鹽)
　　Monosodium glutamate and chicken bouillon （味精、雞精）
　　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)