Chinese cuisine is a rich tapestry of flavors and techniques, making it one of the most diverse culinary traditions in the world. To help you navigate the world of Chinese cooking, here are some basic culinary terms that will enhance your understanding and appreciation of this delicious cuisine.
炒 (chǎo) – This term means to stir-fry. It is a cooking method where ingredients are fried in a small amount of very hot oil while being stirred in a wok.
我妈妈喜欢用大火快速炒菜。
蒸 (zhēng) – To steam. Food is cooked over boiling water, allowing it to be cooked thoroughly while retaining its nutrients and flavors.
蒸鱼是一种健康的烹饪方法。
煮 (zhǔ) – To boil. Ingredients are cooked in boiling water or other liquids. This is often used for soups or stews.
煮汤时，要慢慢地加热。
炖 (dùn) – To braise or stew. This technique involves slow cooking ingredients in a covered pot with minimal liquid.
牛肉炖土豆是一道很受欢迎的菜。
烤 (kǎo) – To roast or bake. Food is cooked using prolonged dry heat, either in an oven or over an open flame.
烤鸭是北京非常有名的菜肴。
煎 (jiān) – To pan-fry. Food is fried in a small amount of oil over relatively high heat.
煎饼果子是一种很受欢迎的中国小吃。
炸 (zhá) – To deep-fry. This cooking method involves submerging food in hot oil, resulting in a crispy texture.
炸鸡翅膀外酥里嫩。
拌 (bàn) – To mix or toss. Ingredients are mixed together, often with a sauce or seasoning.
拌面是一种快速简单的晚餐选择。
切 (qiē) – To cut or slice. This is a basic skill in Chinese cooking, crucial for preparing ingredients for various dishes.
切菜时请注意安全。
剁 (duò) – To chop. Ingredients are chopped into smaller pieces, often used for meats or vegetables in fillings.
剁椒鱼头是湖南菜的经典菜之一。
碎 (suì) – To mince. Food is finely chopped into uniform pieces, commonly used for garlic, onions, and herbs.
蒜末要碎一点，这样更容易和其他食材混合。
烹饪 (pēngrèn) – Cooking or culinary arts. This term encompasses all aspects of cooking and is often used in a broader sense.
烹饪不仅仅是一种技能，更是一种艺术。
调味 (tiáowèi) – To season. This involves adding spices, herbs, or sauces to enhance the flavor of food.
调味料可以大大提升菜肴的味道。
醃 (yān) – To marinate. Ingredients, especially meats, are soaked in a mixture of seasonings before cooking to enhance their flavor and tenderness.
醃过夜的肉烤出来更香更嫩。
腌 (yān) – Similar to marinating, this method also involves soaking foods in a seasoning mixture, but often with a higher concentration of salt or acid, and is used for preservation as well as flavoring.
腌黄瓜是一种很常见的凉菜。
焖 (mèn) – To braise or stew slowly in a covered pot, allowing the ingredients to become tender and flavorful.
焖土豆非常适合冬天吃。
Understanding these basic terms will provide a solid foundation for exploring and appreciating the art of Chinese cooking. Whether you’re a beginner or a seasoned cook, these terms will help you better follow recipes and communicate in the kitchen. Happy cooking!
