| Chinese cooking has developed many methods that take
advantage of the wide range of foods and ingredients available
throughout the nation. Different regions use different
methods, and often the same foods will be prepared quite
differently.
The basic techniques used in Chinese cooking are precooking
techniques such as parboiling and partial frying, and
cooking techniques such as frying, sauteing, braising,
stewing, boiling, simmering, steaming, "flavor-potting,"
and smoking. This section also describes cooking temperatures,
cooking with oil, marinades, sugar and other coatings,
sauces, gravies, stocks and flavoring sauces.
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