There are a lot of different ways of preparing food in Chinese cuisine. Whether you're quickly stir-frying a meal or slowly braising a complex dish, understanding the key cooking verbs is essential for mastering the Chinese cooking vocabulary.

Here's a guide to some common Chinese cooking verbs and how they're used in recipes.

01. To bake/roast

In Chinese cuisine, the term 烤 (kǎo) refers to roasting and baking techniques, both of which use dry heat to cook food.

烤

kǎo

to roast

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(北京) 烤鸭

(běi jīng) kǎo yā

(Peking) roast duck

Peking duck is seasoned, air-dried and roasted until the skin is crispy and golden brown.

月饼

yuè bǐng

mooncake

Mooncakes come in various flavors, including lotus seed paste, red bean paste and salted egg yolk.

02. To stir-fry

Stir-frying, a popular Chinese cooking technique, involves quickly cooking ingredients in a small amount of oil over high heat.

炒

chǎo

to stir-fry

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炒饭

chǎo fàn

fried rice

Fried rice involves stir-frying cooked rice with various ingredients such as vegetables, eggs, meat and seasonings.

03. To deep fry

炸 (zhá) or deep-frying, is a popular cooking technique in Chinese cuisine that creates dishes with a crispy, golden exterior and a tender interior.

炸

zhá

to deep fry

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炸春卷

zhá chūn juǎn

fried spring rolls

Spring rolls are a popular appetizer made with thin pastry wrappers filled with a mixture of vegetables, meat, or seafood, then deep-fried until golden and crispy.

04. To boil

Boiling involves cooking food in a liquid, typically water or broth, at or near its boiling point. This technique is used to cook a wide range of ingredients, from vegetables and meat to noodles and dumplings.

煮

zhǔ

to boil

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火锅

huǒ guō

hot pot

A popular Chinese dining experience where diners cook a variety of ingredients in a communal pot of boiling broth at the table.

茶叶蛋

chá yè dàn

tea egg

A tea egg is a boiled egg that is cracked slightly and then boiled again in a mixture of tea, sauce and spices. It's known as a marble egg due to the shell's cracked, marble-like appearance.

05. To steam

蒸 (zhēng) is a cooking technique where food is placed in a steamer basket over boiling water, allowing the steam to gently cook it.

蒸

zhēng

to steam

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小笼包

xiǎo lóng bāo

steamed dumpling

小笼包 (xiǎo lóng bāo), or soup dumplings, are known for their delicate wrappers, flavorful fillings and for piping-hot soup inside. Nanxiang, a quaint town in Shanghai's Jiading district, is renowned as the birthplace of the original xiaolongbao. Celebrated for its delicate form and exceptional flavor, Nanxiang xiaolongbao has become an iconic dish in the Shanghai cuisine.

06. To pan-fry

Pan-frying is a popular Chinese cooking technique that involves cooking food in a small amount of oil over medium to high heat in a pan.

煎

jiān

to pan-fry

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煎饼

jiān bǐng

jianbing, a savory Chinese crêpe

Chinese savory pancakes are a beloved Chinese street food and breakfast item, they are made from a thin batter that is spread over a griddle and cooked until golden brown.

07. To stew

Braising (炖, dùn) involves simmering ingredients in a covered pot with liquid, which can be water, broth or sauce. This technique is used to cook tougher cuts of meat, or root vegetables, transforming them into tender, flavorful dishes.

炖

dùn

to stew

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红烧牛肉面

hóng shāo niú ròu miàn

braised beef noodles

Classic Chinese dish featuring chunks of pork belly braised in a savory-sweet sauce made from soy sauce, sugar, rice wine and aromatic spices.

08. To marinate

In Chinese culture, pickling or marinating preserved vegetables by soaking them in seasoned liquid. This method enhances the flavor and tenderizes the ingredients, making them more enjoyable to eat.

腌

yān

to marinate

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腌黄瓜

yān huáng guā

pickled cucumbers

This tangy, crunchy and refreshing snack is not only easy to prepare but also versatile – making it a favorite in many households.

09. To cold toss

凉拌 (liáng bàn), or cold tossing, is a refreshing and flavorful technique in Chinese cuisine used to prepare salads and cold dishes. This method involves mixing raw or lightly cooked ingredients with various seasonings.

凉拌

liáng bàn

to cold toss

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凉拌面

liáng bàn miàn

cold noodles

Noodles tossed with vegetables, peanuts and a tangy, spicy sauce.

10. To season/flavor

调味 (tiáo wèi), or seasoning can be done at various stages of cooking, from marinating ingredients to adding final touches before serving.

调味

tiáo wèi

to season

Here are some frequently used seasonings and spices in Chinese cuisine:

姜 (jiāng) · ginger

蒜 (suàn) · garlic

醋 (cù) · vinegar

酱油 (jiàng yóu) · soy sauce

海鲜酱 (hǎi xiān jiàng) · hoisin sauce

芝麻油 (zhī ma yóu) · sesame oil

五香粉 (wǔ xiāng fěn) · five-spice powder

 

Source: That's Mandarin