Cooking Terminology

Cooking is much like learning programming: first, you must master the specialized terminology, just as you would learn basic syntax. Only by combining these terms correctly can you complete a dish.

【Sauté (chǎo)】Originally written as "chǎo," this is one of the most fundamental cooking methods today. It involves cutting food into small pieces, placing them into a wok (or pot) with hot oil, and quickly tossing them until cooked before adding seasonings.

【Quick Stir-fry with Aromatics (qiàng)】After cutting the food, it is briefly blanched in boiling water or "par-boiled" in hot oil. Then, it is quickly tossed in a wok with dried chili peppers and Sichuan pepper oil to mix and coat the ingredients.

【Steamed/Boiled Dish (chuī)】A method of cooking food to doneness using steaming or boiling. This term is frequently used in the names of Teochew (Chaozhou) cuisine dishes.

【Boil (zhǔ)】One of the simplest cooking methods. It involves cooking food to doneness in a wok (or pot) using an appropriate amount of boiling water or broth, along with seasonings.

【Pan-fry (jiān)】Heat a wok (or pan), add a small amount of raw oil, then place the food flat and tightly against the bottom of the pan. Use low heat and hot oil to cook the food until the surface turns golden brown and the inside is fully cooked.

【Flash-fry (bào)】Using a hot wok and hot oil, quickly add an appropriate amount of pre-mixed sauce or broth. This method rapidly cooks small pieces of food in the wok while infusing them with aroma.

【Deep-fry (zhá)】Originally written as "zhá," this is one of the most commonly used cooking methods. It refers to cooking food in a large amount of hot oil until it becomes crispy.

【Simmer/Boil Soft (xiá)】Originally written as "zhá," this method uses a large amount of boiling water to cook tougher meats on the stove until they become tender and fully cooked.

【Quick Boil (gǔn)】A processing method that uses the surge of a large amount of boiling water to draw out the flavor of the food.

【Blanch and Serve (cuān)】A Northern Chinese cooking term, originally written as "chuān." It is similar to the Cantonese term "lù." It involves cooking food shaped into balls or slices in boiling water until done, then removing it and placing it in a bowl, followed by adding hot broth.

【Blanch (zhuó)】Written as "chāo" in Northern dialects. It refers to cutting food into thin slices, quickly cooking it in boiling water until just done, and then eating it dipped in sauce.

【Simmer Vegetables (dá)】A processing method where vegetables are placed in boiling water with lye water or raw oil and cooked through over low heat. This ensures the final product is tender while retaining its vibrant green color.

【Shabu-shabu/Hot Pot (shuàn)】A Northern Chinese cooking term. It involves placing thin slices of food into a spicy broth to cook them, then eating them dipped in sauce.

【Braise with Aromatics (kuò)】Originally written as "yù." This method involves placing food directly into a wok (or clay pot), adding a large amount of aromatics such as ginger and scallions, covering the pot, and using the abundance of aromatics to infuse flavor and cook the food until tender.

【Salt-bake (jú)】A method of cooking food sealed in foil or parchment paper by burying it in hot coarse salt or similar materials, allowing it to cook to doneness in a sealed environment.

【Braise (mèn)】A Northern Chinese cooking method. It involves placing tough-textured food into a wok (or pot), adding an appropriate amount of broth, covering the pot, and using low heat to simmer until tender and fully cooked.

【Braise (wén)】A cooking method closely resembling the Northern technique of "braising" (shāo), hence the saying "Southern braise, Northern braise"; refers to the method of placing tough-textured food into a wok (pot), adding an appropriate amount of broth or water, and using low heat to cook it until tender and fully cooked.

【Stew (huì)】A cooking method involving simmering various meats and vegetables together in an appropriate amount of broth or water.

【Steam (zhēng)】A cooking method that uses the heat of water vapor to cook food until done.

【Simmer (dùn)】A cooking method where food is placed in a lidded container with clear water or broth, covered, and then cooked using the heat of water vapor until tender, yielding a soup or broth. In Northern cuisine, this refers to the method of cooking food until tender and fully cooked using a large amount of broth and low heat.

【Braise and Glaze (kòu)】A cooking method where seasoned and pre-processed food is neatly arranged in a braising bowl, steamed over water until cooked, then inverted onto a plate and topped with a glossy glaze made from the original juices thickened with a roux.

【Pot-stew (bāo)】A cooking method where food is placed in a large amount of clear water and slowly cooked over low heat until tender, yielding a soup or broth.

【Simmer to Reduce (áo)】A processing method that uses low heat over a long period to infuse the umami flavors of meat into the broth and reduce the liquid to concentrate the flavors.

【Baste/Infuse (kào)】A processing or cooking method that uses richly flavored ingredients and fresh broth, applying low heat over a relatively long period to infuse flavor into a bland main ingredient.

【Bake in Embers (wēi)】Originally referred to the ancient method of burying food in charcoal ash to cook it. Today, it refers to the processing method of using ginger, scallions, and broth to infuse flavor into food and remove any off-flavors inherent to the ingredient. In Northern cuisine, it also refers to the cooking method of placing food and broth in a sealed clay pot and cooking it over low heat until tender.

【Clay-pot Bake (wù)】A term replacing the ancient meaning of "wēi" (bake in embers), referring to the cooking method where marinated food is wrapped in lotus leaves or similar, sealed with wet clay or dough, and then cooked in charcoal fire until done.

【Oven-bake (hōng)】A cooking method where pastries or seasoned and processed food are placed in an oven to cook until done.

【Stir-fry (biān)】Equivalent to "bì," previously miswritten as "biān" (whip) or "huǒbiàn" (fire convenience), similar to "rǎn"; refers to the processing method of placing food in a hot wok (pot) and continuously stir-frying to slightly dry out the moisture and remove any dull flavors; or a cooking method where this process concentrates the fresh flavors for consumption.

【Sauté with Thickened Sauce (liū)】A Northern cooking term, similar to the Cantonese "dǎ qiàn" (thickening sauce), referring to the cooking method of thickening sweet and sour sauce with cornstarch to make deep-fried food slippery, tender, and delicious.

【Thick Soup (gēng)】One of the ancient cooking methods, referring to the technique of boiling diced food in boiling broth, then adding wet starch to thicken the liquid into a paste-like consistency.

【Sizzle (zǎn)】Previously written as "jiàn" (splash) or "zàn" (pour); divided into "zǎn yóu" (oil sizzle) or "zǎn jiǔ" (wine sizzle); the former refers to the technique of pouring boiling hot oil over steamed food to remove fishy odors and enhance smoothness; the latter refers to the technique of splashing Shaoxing wine into food being cooked to enhance the "wok hei" (breath of the wok).

【Blanch (tàng)】Refers to the processing method of using boiling water to tighten the skin of meat. In Northern cuisine, it commonly refers to the cooking method of cooking sliced or cut ingredients in boiling broth or spicy soup until done.

【Braise (shāo)】In ancient times, known as “zhì,” in Cantonese cuisine, this refers to the cooking method of placing food over charcoal or an open flame until it is cooked. In Northern Chinese cuisine, it now refers to the cooking method of simmering food over low heat until the juices are slightly reduced and the food is fully cooked.

【Roast (kǎo)】In Northern Chinese cuisine, this term is used to replace the older meaning of “shāo,” giving rise to the saying “Braise in the South, Roast in the North.” It refers to the cooking method of placing food over an open flame until it is cooked.

【Braise in Brine (lǔ)】The cooking method of using a “brine” prepared with light soy sauce, spices, and medicinal herbs to cook food or infuse it with flavor.

【Sauce (jiàng)】The cooking method of using a large amount of sauce or light soy sauce to infuse food with flavor or cook it.

【Poach (jìn)】The cooking method of using a large amount of boiling water or broth, applying heat to the level of “chrysanthemum heart” (a specific degree of boiling), to cook food within a certain time. It is similar to the Northern method of “tǔn,” which refers to blanching ingredients and then scooping them into soup for consumption.

【Air-dry (fēng)】The processing method of hanging cured food in a well-ventilated area year-round to allow it to air-dry or dry naturally.

【Cure (là)】The processing method of hanging cured food in a well-ventilated area around the twelfth lunar month to allow it to air-dry or dry naturally.

【Smoke (yān)】The cooking method of lighting tea leaves or spices/medicinal herbs in a sealed environment to impart a smoky aroma to the food.

【Cure with Smoke (xūn)】Formerly written as “xūn,” this is divided into “dry smoking” and “wet smoking.” “Dry smoking” is similar to “smoke”; “wet smoking” is the cooking method of infusing food with aroma using fresh flowers, Shaoxing wine, etc.

【Marinate in Lees (zāo)】The cooking method of placing food in wine lees to infuse it with flavor or cook it.

【Drunk (zuì)】The cooking method of using a large amount of distilled liquor to infuse food with flavor or cook it.

【Steam (zèng)】In ancient times, known as “steam”; this is the cooking method of cutting and seasoning food, placing it in a clay pot, and then using strong steam to cook it.

【Jelly (dòng)】Also known as “Crystal,” this refers to the cooking method of boiling food until tender, adding gelatin or pork skin, cooking it into a thick soup, and then refrigerating it until it sets and is eaten.

【Blanch】The processing method of briefly plunging food into boiling water to partially cook it and then quickly removing it, providing a good foundation for subsequent cooking.

【Ice Bath】The processing and cooking method of cutting food into shreds and quickly plunging it into ice water to achieve a crisp texture. This method originates from Japan.

【Candied】The cooking method of coating food in batter, deep-frying it, and then tossing it in melted syrup so that fine threads of sugar can be pulled when lifted.

【Sugar-Coated】The cooking method of deep-frying food and then tossing it in melted syrup to coat and break it apart, or directly sprinkling it with powdered sugar.

【Salt and Pepper】The cooking method of deep-frying food until cooked and dry, then stir-frying and mixing it with a pre-prepared mixture of pepper grains and fine salt.

【Deep Fry】The cooking method of using a large amount of hot oil to quickly cook food.

【Flash Fry】Also known as “drag oil” or “run oil”; this refers to the processing method of quickly passing prepared ingredients through boiling oil to provide a foundation for subsequent cooking.

Flame Cooking A cooking method in which fresh, lively seafood is placed in glass containers and cooked using the heat generated by burning high-proof baijiu (Chinese white liquor).

Zé Zé A cooking method where food, along with ginger and scallions, is placed into a clay pot (or casserole) heated to an extremely high temperature, causing the food to emit a "zé zé" sizzling sound and release its aroma.

Skewer Grill A cooking method where meat is sliced, marinated, threaded onto bamboo skewers, and briefly "blanched" in hot oil before serving. Alternatively, meat is sliced, threaded onto metal skewers, grilled over charcoal until cooked, and then seasoned with cumin and other spices.

Sizzling Plate Originally a Western cooking method; it refers to the technique of cooking food after "walking it through oil" (searing), then placing it, along with aromatics (primarily onions) and sauces, onto an extremely hot iron plate to finish cooking and release its aroma.

Sauna Cooking Also known as "stone cooking," among other names. After lightly sautéing the food in oil, it is placed onto scorching hot stones (often rain flowers/pebbles). Seasoned sauces or broth are then poured over, and the steam is used to cook the food or release its aroma.

Pan-Fry with Sauce In Northern China, also known as "Pan-Fry and Braise." This method is generally more suitable for fish. It involves marinating the fish, pan-frying it slowly in hot oil until fully cooked, and then coating it with a thickened sauce (roux) to allow the flavors to penetrate.

Wō Tiē A "half-fry, half-pan-fry" method. Marinated meat is coated with a "wō tiē" batter and attached to fatty meat. Using a "high heat, low oil" technique, one side of the meat becomes crispy while the other side remains soft and tender.

Wō Tā Marinated food is coated with an "egg and flour batter." Using a technique of first pan-frying and then deep-frying, the food is cooked until golden. Finally, seasoned fresh broth is added and the dish is simmered until fully cooked through.

Soft Fry A "half-fry, half-pan-fry" method. Marinated meat is mixed with an "egg and flour batter." Using a technique of first pan-frying and then deep-frying, the meat is cooked. It is then cut into pieces and drizzled with sauce.

Egg Omelet Meat is first partially cooked using the "blanching in boiling water" or "blanched in oil" method. It is then mixed evenly into seasoned egg batter and cooked over low heat until the bottom is golden brown.

Cutlet A transliteration of the English word "CUTLET." This method involves coating food in egg batter, dredging it in breadcrumbs, and deep-frying it in hot oil. This technique originates from Western cuisine.

Crispy Fry Food is marinated with seasonings, coated with a wet batter, dusted with dry starch, and deep-fried in hot oil until cooked. It is then tossed with sauce.

Hot Pot Also known as "Shuan Guo" (quick-boiled pot). In Guangdong, it is called "Da Bian Lu" (cooking at the edge of the stove). This method involves slicing fresh meat thinly or pounding it into balls, patties, or fillings. These ingredients, along with vegetables, are served to the table, where diners cook them themselves by dipping them into boiling water or hot broth.

Steam Pot Meat is marinated and placed, along with medicinal herbs, into a specially designed "steam pot" containing boiling seasoned broth. The dish is simmered gently and served.

Cold Tossed A cooking method where cooked food or fruits and vegetables are cut and then mixed evenly with seasonings.

Yusheng A dish where fresh, lively aquatic products are bled, cut into thin slices, and tossed with shredded ginger, scallions, thin crispy crackers, lemon zest, and other ingredients. It is eaten with a dip of light soy sauce.

【Sashimi】Originally a Japanese culinary technique, it initially referred to raw meat slices. Adopted into Chinese cuisine, it refers to the cooking method of scaling and bleeding fresh aquatic or marine products, thinly slicing them, drizzling with lemon juice, and eating them with Japanese wasabi.

【Bamboo Tube】Anciently known as "zeng" (zēng), it refers to the cooking method of using bamboo tubes as vessels and employing techniques such as "roasting," "burning," "steaming," or "stewing" (dùn) to cook food to maturity.

【Honey Sauce】Refers to the cooking method of dissolving white sugar, honey, maltose, and similar ingredients into a thick syrup, adding processed raw materials, and using methods like "simmering" or "steaming" to achieve a soft, glutinous texture (nuò), infuse sweetness, and saturate the ingredients with the syrup.

【Blanching】Also known as "shuǐ chū" (chāo), it is a method of preliminary heat treatment by placing raw materials in boiling water or cold water.

【Deep Frying】A method of preliminary heat treatment using oil as the heat transfer medium. Small raw materials passed through warm oil are also called "slip oil" (huá yóu); large raw materials passed through high-heat oil are also called "walk oil" (zǒu yóu).

【Coating with Paste】The process of evenly coating raw materials with a layer of paste liquid before cooking.

【Coating with Slurry】The process of mixing raw materials with starch, eggs, salt, and other ingredients to coat the outer layer of the raw materials with a thin layer of slurry.

【Binding】A processing method where animal-based raw materials ground into a paste (róng) or powder (mò) are repeatedly stirred with fine salt, water, starch, and other auxiliary ingredients until they achieve a glossy appearance, tender texture, and a state where they do not sink or disintegrate in water.

【Thickening】The process of adding a starch-water solution to the pot during cooking to give the dish's sauce a certain degree of viscosity. Also known as "zháo nì," "zháo qiàn," or "lǒng qiàn."

【Warm Oil】Commonly referred to as 30% to 40% heat, with a temperature generally between 70°C and 100°C.

【Hot Oil】Commonly referred to as 50% to 60% heat, with a temperature generally between 110°C and 170°C.

【High Heat Oil】Commonly referred to as 70% to 80% heat, with a temperature generally between 180°C and 220°C.

【Seasoning the Pan】A method of heating the pan, coating it evenly with a small amount of oil, and then pouring out the oil.

【Fragrant Oil Sautéing】Also known as "zhá guō," it refers to the method of adding minced ginger, scallion, chili pepper, or other aromatic seasonings to heated base oil, sautéing until fragrant, and then promptly adding the main ingredients.

【Rich Broth】Also known as "clear broth," "top broth," or "premium broth," it refers to a broth made by simmering raw materials such as pork bones, chicken bones, duck frames, and meat trimmings to create a rough broth, then treating it with a thin paste made from unsalted chicken paste or meat paste to achieve a clarity like water with a rich and fresh flavor.

【Milky Broth】Also known as "white broth," it is a broth with a milky white color, made by simmering raw materials in clear water.