Professional Cooking Terminology

Cooking is much like learning to program: you must first master the professional terminology, just as one learns foundational syntax. Only through the combination of these terms can you successfully complete a dish.

【Stir-frying (chǎo)】Historically written as "煼(chǎo)," this is one of the most fundamental cooking methods. It involves cutting food into small pieces, placing them in a wok with hot oil, and rapidly stirring them until cooked, then adding seasonings.

【Qiang (qiàng)】A cooking method where food, after being blanched in boiling water or hot oil, is tossed in a wok with dried chili peppers and Sichuan peppercorn oil to mix and flavor it.

【Steaming/Cooking (chuī)】A method of cooking food using steaming, boiling, etc. This term is commonly found in Chaozhou cuisine.

【Boiling (zhǔ)】One of the simplest cooking methods; it involves cooking food in a wok with an appropriate amount of boiling water or broth and seasonings.

【Pan-frying (jiān)】Heating a wok, adding a small amount of oil, laying the food flat against the bottom of the wok, and using slow heat and hot oil to cook the surface until golden brown and fully cooked.

【Flash-frying (bào)】A method that uses a hot wok and hot oil, adding a prepared sauce or broth to quickly cook small pieces of food while infusing them with aroma.

【Deep-frying (zhá)】Historically written as "煠(zhá)," this is one of the most common cooking methods. It refers to immersing food in a large amount of hot oil until it is cooked and crispy.

【Xiá (xiá)】Historically written as "煠." A processing method that uses a large amount of boiling water to soften and cook tougher meats over a fire.

【Rolling/Blanching (gǔn)】A processing method that uses the agitation of a large amount of boiling water to bring out the flavor of the food.

【Cuān (cuān)】A Northern Chinese cooking term, historically "川." It is similar to the Cantonese "lù." It involves cooking food formed into balls or slices in boiling water, removing it, placing it in a bowl, and then pouring boiling broth over it.

【Blanching (zhuó)】Written as "焯(chāo)" in Northern China. It refers to cutting food into thin slices, quickly cooking them in boiling water, and then dipping them in sauce before eating.

【Dá (dá)】A processing method where vegetables are boiled slowly in boiling water with alkali water (lye) or oil until tender, keeping the finished product soft and vibrant green.

【Shuàn (shuàn)】A Northern Chinese cooking term; it refers to cooking thinly sliced food in a spicy broth and then dipping it in sauce before eating.

【Kuò (kuò)】Historically written as "爩(yù)." It refers to placing food directly into a wok or clay pot, adding a large amount of aromatics such as ginger and scallions, covering it, and using the abundant aromatics to impart fragrance and cook the food.

【Baking/Roasting (jú)】A cooking method that uses hot coarse salt or similar materials to cook food wrapped in foil or special paper under sealed conditions.

【Simmering (mèn)】A Northern Chinese cooking method; it involves placing tougher food in a wok, adding an appropriate amount of broth, covering it, and using low heat to soften and cook it thoroughly.

【Simmer (wén)】Similar to the northern cooking method of "braising," hence the saying "Southern simmering, Northern braising"; refers to the cooking method where tough-textured ingredients are placed in a wok (pot) with an appropriate amount of broth, and gently cooked over low heat until tender and fully cooked.

【Stew (huì)】A cooking method where various meats and vegetables are simmered together in an appropriate amount of broth.

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

【Stew/Double-boil (dùn)】Ingredients are added to clear water or broth, placed in a lidded container, covered, and then cooked using the heat of water vapor to produce broth. In northern cuisine, it refers to a cooking method that uses a large amount of broth and low heat to soften and fully cook the food.

【Upside-down Steaming (kòu)】A cooking method where ingredients are seasoned and pre-processed, neatly arranged in a steaming bowl, steamed over water, then inverted onto a plate, and finally drizzled with a glossy sauce thickened with the original cooking liquid.

【Clay Pot Cook (bāo)】A cooking method where ingredients are placed in a large amount of clear water, cooked slowly over low heat on a stove, and produces broth.

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

【Braise in Sauce (kào)】A processing or cooking method that uses rich ingredients and fresh broth, employing low heat and a long duration to impart umami flavor into another bland main ingredient.

【Simmer/Bury in Ashes (wēi)】In ancient times, it referred to the method of burying food in charcoal ashes to cook. Today, it refers to the processing method that uses ginger, scallions, and broth to flavor the food and remove its inherent off-flavors. In northern cuisine, it also refers to a cooking method where food and broth are placed in a sealed clay jar and cooked over low heat.

【Warm/Cozy (wù)】A substitute for the ancient meaning of "simmer," referring to the method where food is marinated, wrapped in lotus leaves or similar materials, then sealed with wet mud or dough, and placed in charcoal fire to cook.

【Bake/Roast (hōng)】A cooking method where dim sum or food, after seasoning or processing, is placed in an oven to cook.

【Dry-Fry (biān)】Same as "bì," historically miswritten as "biān" or "huǒ biàn," similar to "rǎn"; refers to the processing method where food is placed in a hot wok and constantly stir-fried to slightly dry out the moisture and remove off-flavors; or a cooking method where the umami flavor is concentrated through this process before eating.

【Slippery Stir-Fry (liū)】A northern cooking term, similar to the Cantonese "thickening with starch," referring to the cooking method where a sweet and sour sauce is thickened with starch to make deep-fried food smooth and tender.

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

【Drizzle/Pour (zǎn)】Formerly written as "jiàn" or "zàn," divided into "drizzling oil" or "drizzling wine"; the former refers to the technique of splashing hot boiling oil over steamed food to remove fishy odors and increase smoothness; the latter refers to the technique of splashing Shaoxing wine into food being cooked to enhance the "wok hei" (breath of the wok) flavor.

【Blanch/Scald (tàng)】Refers to the processing method of tightening the surface of meat with boiling water. In the north, it commonly refers to the cooking method of fully cooking sliced or cut ingredients in boiling broth or spicy broth.

[Shāo (Braising)] In ancient times, this referred to "Zhì (roasting over fire)." In Cantonese cuisine, it denotes a cooking method where food is cooked over charcoal or open flames. In Northern Chinese cuisine, it now refers to a method where food is slow-cooked in a sauce until the liquid is slightly reduced and the food is fully cooked.

[Kǎo (Roasting)] Northern Chinese cuisine uses this term to replace the old meaning of "Shāo," hence the saying "South braises, North roasts." It refers to a cooking method where food is cooked over an open flame.

[Lǔ (Brining/Poaching in Brine)] A cooking method where food is cooked or flavored by using a brine made from light soy sauce and a blend of spices and medicinal herbs.

[Jiàng (Sauce-cooking)] A cooking method where food is flavored or cooked using a large amount of thick sauce or light soy sauce.

[Jìn (Poaching/Steeping)] A cooking method where food is cooked within a certain period using the heat of abundant boiling water or broth, controlled to a "chrysanthemum heart" level of tenderness. This is similar to the Northern Chinese "Tǔn (blanching)," where ingredients are briefly scalded and then served in a separate bowl of soup.

[Fēng (Air-drying)] A processing method where marinated food is hung in a well-ventilated area year-round to naturally air-dry or dry in the wind.

[Là (Cured/Dried in Winter)] A processing method where marinated food is hung in a well-ventilated area around the twelfth lunar month to naturally air-dry or dry in the wind.

[Yān (Tea-smoking)] A cooking method where tea or spices/herbs are ignited in a sealed environment to impart a fragrant smoky aroma to the food.

[Xūn (Smoking)] Traditionally written as "熏," it is divided into "dry smoking" and "wet smoking." "Dry smoking" is similar to "Yān"; "wet smoking" involves imparting fragrance to food using fresh flowers, Shaoxing wine, or other ingredients.

[Zāo (Fermented Rice Wine Flavoring)] A cooking method where food is flavored or cooked by placing it in fermented rice wine lees.

[Zuì (Drunk/Alcohol-Infused)] A cooking method where food is flavored or cooked using a large amount of distilled spirits (Baijiu).

[Zèng (Clay Pot Steaming)] The ancient term for "Zhēng (steaming)." It refers to a method where chopped and seasoned food is placed in a clay pot and cooked using strong steam.

[Dòng (Aspic/Jelly)] Also known as "Crystal," this refers to a method where cooked-down food is mixed with agar or pork skin, boiled into a soup, and then refrigerated until it solidifies into a jelly for consumption.

[Fei Shui (Blanching)] A processing method where food is briefly dipped in boiling water until semi-cooked and quickly removed, providing a good foundation for subsequent cooking.

[Bing Jin (Ice-Poaching)] A processing and cooking method where food is cut into shreds and quickly immersed in ice water to achieve a crisp texture. This method originates from Japan.

[Bo Si (Candied Threads/Sugar-Coating)] A cooking method where food, after being coated in batter and deep-fried, is tossed in melted sugar syrup until it can be pulled into fine threads when lifted.

[ Gua Shuang (Frost-Coating)] A cooking method where food, after deep-frying, is tossed in melted sugar syrup until the sugar crystallizes on the surface, or sugar powder is sprinkled directly over it.

[Jiao Yan (Pepper Salt)] A cooking method where food, after being deep-fried until cooked and dry, is stir-fried and mixed with a pre-prepared "Pepper Salt" mixture of chili flakes and fine salt.

[You Pao (Quick-Frying in Oil)] A cooking method that uses a large amount of hot oil to quickly cook the food.

[Zou You (Oil-Blanching/Flash-Frying)] Also known as "Tuo You," "Zou You," or "Pao You." It refers to a processing method where prepared ingredients are quickly dragged through boiling oil to provide a foundation for subsequent cooking.

[Flame Cooking] A cooking method where fresh, lively seafood is placed in a glass vessel and cooked using the heat generated by ignited high-proof baijiu (Chinese liquor).

[Jee Jee] A cooking method where food, ginger, scallions, and other ingredients are placed in a clay pot (casserole) heated to an extremely high temperature, causing the food to emit a "jee jee" sizzling sound and release aroma.

[Kabob/Grilled Skewers] A cooking method where sliced meat is marinated, skewered on bamboo sticks, and "poached" in hot oil; or, after slicing, the meat is skewered on iron rods, grilled over charcoal until cooked, and then sprinkled with cumin and other seasonings.

[Iron Plate] Originally a Western cooking method; it refers to cooking food that has been deep-fried ("walked through oil"), along with aromatic ingredients primarily consisting of onions and sauces, in an iron plate heated to an extremely high temperature to cook the food and enhance its aroma.

[Steamboat/Stone Cooking] Also known as "stone cooking"; food is coated in oil and then thrown onto heated stones (often Yuhua stones), followed by the addition of prepared sauces or soups. The food is cooked or has its aroma released using the steam.

[Pan-Fried and Sealed] Also known as "pan-fried and braised" in Northern China; generally suitable for fish. It involves marinating fish with seasonings, slowly pan-frying them thoroughly in hot oil over low heat, and then sealing them with aromatic ingredients and starch thickener to ensure the flavors penetrate.

[Pan-Fried Attachment] Belongs to the "half-frying" method. It involves coating marinated meat with a "pan-fried attachment batter," sticking it onto fatty meat, and using "high heat with low oil" to make one side of the meat crispy while the other remains soft and smooth.

[Ta Ta] A cooking method where marinated food is coated with an "egg and flour batter," using a technique of pan-frying first and then deep-frying to cook the food, followed by adding well-seasoned fresh broth and simmering until thoroughly cooked.

[Soft Pan-Frying] Belongs to the "half-frying" method. It involves coating marinated meat with an "egg and flour batter," using a technique of pan-frying first and then deep-frying to cook the meat, and then slicing it and pouring sauce over it.

[Egg Pan-Frying] Meat is pre-cooked using the "blanching" or "oil-poaching" method, then mixed well in a seasoned egg batter, and finally pan-fried over low heat until the bottom of the meat and egg mixture turns golden yellow.

[Cutlet] A transliteration of the English word CUTLET; a cooking method where food is coated in egg batter, covered with breadcrumbs, and then deep-fried in hot oil. This technique originates from Western cuisine.

[Crispy Deep-Frying] After marinating food with seasonings, it is first coated with a wet starch batter, then dusted with dry cornstarch, deep-fried in hot oil until cooked, and finally tossed in sauce.

[Hot Pot] Also known as "Shuan Guo" (rinsing pot), or "Da Bian Lu" in Guangdong. It involves slicing fresh meat into thin pieces, or forming meatballs, balls, or fillings, along with vegetables, and bringing them to the table for diners to cook themselves in boiling water or broth.

[Steamer Pot] A cooking method where marinated meat, along with medicinal herbs, is placed in a specialized "steam pot" with boiling seasoned broth and simmered slowly for consumption.

[Cold Toss/Salad] A cooking method where cooked food or fruits and vegetables are cut and then mixed with seasonings.

[Raw Fish Sashimi] A cooking method where fresh, lively aquatic products are bled, sliced into thin pieces, mixed with shredded ginger, scallions, crackers, lemon zest, etc., and eaten with dipping soy sauce.

[Sashimi] Originally a Japanese culinary technique referring to eating raw slices of meat, it was adopted by Chinese cuisine to describe a cooking method where fresh aquatic or seafood is scaled, cleaned of blood, thinly sliced, drizzled with lemon juice, and dipped in Japanese wasabi for consumption.

[Bamboo Tube] Historically called "zeng," this refers to a cooking method where food is cooked in a bamboo tube container using techniques such as roasting, burning, steaming, or stewing.

[Honey Glaze] Refers to a cooking method where sugar, honey, maltose, etc., are melted into a thick syrup, mixed with prepared ingredients, and then simmered or steamed to achieve a soft, sticky texture with deeply 渗透 ed sweetness and glazed finish.

[Blanching (Chao)] Also known as "Chu Shui," this is a preliminary cooking process where ingredients are placed in boiling or cold water.

[Deep-Frying/Passing through Oil] A method of preliminary cooking using oil as the heat transfer medium. Small ingredients passed through warm oil are called "Hua You" (sliding through oil); large ingredients passed through hot oil are called "Zou You" (walking through oil).

[Batter Coating] The process of evenly coating ingredients with a batter mixture before cooking.

[Velveting] The process of mixing ingredients with starch, egg, salt, etc., to form a thin coating on the surface of the ingredients.

[Developing Texture] A processing method where animal-based ingredients (minced or pureed) are mixed with salt, water, starch, and other seasonings, then stirred repeatedly until they become shiny, tender, and neither sink nor disperse in water.

[Thickening with Starch (Gou Qian)] The process of adding a starch-water solution to the pan during cooking to thicken the sauce. Also known as "Zhe Ni," "Zhe Qian," or "Long Qian."

[Warm Oil] Commonly known as 30-40% heat, with a temperature generally between 70°C and 100°C.

[Hot Oil] Commonly known as 50-60% heat, with a temperature generally between 110°C and 170°C.

[Boiling Oil] Commonly known as 70-80% heat, with a temperature generally between 180°C and 220°C.

[Polishing the Pan] Heating the pan, adding a small amount of oil to coat the entire surface, and then pouring out the oil.

[Sautéing Aromatics (Qiang Guo)] Also known as "Zha Guo," this involves frying minced ginger, scallions, chili, or other aromatic seasonings in hot base oil until fragrant, then promptly adding the main ingredients.

[Stock] Also known as "Qing Tang," "Shang Tang," or "Ding Tang," this refers to a clear broth made by simmering pork bones, chicken bones, duck frames, or minced meat, then clarified using an unseasoned chicken or meat puree to achieve a water-clear appearance and rich, fresh flavor.

[Milk Soup] Also known as "White Soup," this is a milky-white broth made by simmering ingredients in water.