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Many cooking methods are used, with steaming and stir-frying being the most favoured due to their convenience and rapidity. Other techniques include shallow frying, double steaming, braising and deep frying. Compared to other Chinese regional cuisines, the flavours of most traditional Cantonese dishes should be well-balanced and not greasy.
Chinese cooking techniques (Chinese: 中餐烹調法) are a set of methods and techniques traditionally used in Chinese cuisine. [ 1 ] [ page needed ] The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.
The wok can be used in a large number of cooking methods. Before the introduction of Western cookware, it was often used for all cooking techniques including: [2] [15] Boiling: For boiling water, soups, dumplings, or rice. In the latter case, guoba often forms. Braising: Braised dishes are commonly made using woks. Braising is useful when ...
It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century. [1] [7] These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing, and baking. It is designed so that one person may taste an assortment of different dishes in bite-size.
Jiangsu cuisine boasts strictly selected ingredients, exquisite workmanship, and rich culture, with fresh seafood being one of the main features.
In sources from the Tang dynasty (618–907), chao refers not to a cooking technique, but to a method for roasting tea leaves. It reappears as a cooking method in a dozen recipes from the Song dynasty (960–1279). The Song period is when the Chinese started to use vegetable oil for frying instead of animal fats. Until then, vegetable oil had ...
a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ...
Chaoshan or Teoswa (Chinese: 潮汕; pinyin: Cháoshàn; Cantonese Yale: Chìusaan; peng'im: Dio 5 suan 1 [ti̯o˥˥˩˩.sũ̯ã˧˧]) is a cultural-linguistic region in the east of Guangdong, China. It is the origin of the Teochew Min (潮汕话). The region, also known as Chiushan in Cantonese, consists of the cities Chaozhou, Jieyang and ...