Chinese cooking method - Poaching


With this Chinese cooking method ingredients are cooked in liquid a little below the boiling point. This style of Chinese cooking is highly recommended especially when cooking delicate fish where yo...

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Cooking Methods | Oct 4, 2010 AM | Related:Poaching

Cold Mixing

Chinese cooking method - Cold-Mixing

Cold-mixing or Liang Ban involves precooked food ingredients instead of raw food. Cold mixing uses parboiled or scalded ingredients which are then mixed into salads and chilled before being served. Read More

Cooking Methods | Oct 4, 2010 AM | Related:Cold Mixing


Chinese cooking method - Roasting

Roasting is not family cooking in China, since few Chinese kitchens have facilities for roasting. In roasting, raw ingredients are marinated in seasonings before being roasted in an oven or barbecued over direct heat from charcoal fire. Read More

Cooking Methods | Oct 4, 2010 AM | Related:Roasting

Stir Frying

Chinese cooking method - Stir-Frying

Stir frying is a pair of Chinese cooking methods for preparing food in a wok: chǎo (炒) and bào (爆). The chao technique is similar to the Western technique of sauteing. Stir-frying 炒 is the classic Chinese cooking method. Read More

Cooking Methods | Oct 4, 2010 AM | Related:Stir Frying

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