» Archive for 21 February 2007


21 February 2007

Chinese cooking methods

aō: to simmer porridge or gruel

baō: to quick-fry meat slices in a wok over high heat; sauté

bào: to simmer rice in a clay pot

bào: to quick fry; to quick boil

bèi: to bake over a low flame

bīan: to stir-fry vegetables or meat in hot oil

chāo: to blanche vegetables; cook vegetables by putting them through boiling water for a few seconds (more…)

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