Category:Preparation Methods for Chinese Cooking

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The Chinese cooking techniques include: poaching (jum), cold-mixing (lun-ban), roasting (kow), barbecuing (shu), shallow frying (shieni), stir-fry (chao), red stewing or red cooking (hung shu), boiling (chu) and deep frying (tsa). Barbecuing is done over a rotisserie or a grill, heated with charcoal fire. Chu is done after washing and cutting the aliments; these are put in a pot and let to float free at high heat. The red-cooking process applies to various kinds of meats and it means the process whereby meat is fried in soy sauce till it gets reddish. Meat is always cut into bite-sized pieces, as Chinese don’t use knives. Fish are cooked and served without cutting and as fresh as possible, sometimes just steamed. Bamboo leaves, red leaves or banana ones are used for wrapping various aliments, in order to cook them healthy and natural. Besides the cooking techniques, all foods are highly decorated with lettuce or with the composing elements. Instead of being thrown is bowls, salads are served in an aesthetic arrangement on a platter.