又是一年除夕夜，酒馆家人们，你们心心念念的家乡美食都吃上了嘛？

人在国外“常年吃草”的朋友这次回家，说就想念家里起锅烧油的烟火气、厨房里“叮铃哐啷”的做饭声。

可不嘛，要说烹饪技法哪家强，美食荒漠羡东方；所以，今天就让我们来来聊聊中国厨神们的烹饪方法。

当我们说到“通过加热”来做熟食物, 这样的烹饪方法, 一般我们会把它分成两个大类, 湿热烹调法&干热烹调法。

Wet techniques

湿热烹调法

The wet techniques is basically using water, some form of water, or broth, or soup, or sauce to cook food.

该大类中又分为：快速版、慢速版。

Dry techniques

干热烹调法

干热烹调法, this can be further divided into air based and oil based.

万事顺意·龙年大吉

Quick immersion：

快速版

Quick boiling

汆

（汆丸子）

Add ingredients and seasonings to boiling water or broth, and immediately serving the dish with the cooking liquid when everything has come back to a boil.

把食材和调料加入滚开的水或者是汤里面然后等汤煮沸之后马上就上桌.

优点：This really retains some of the fresh flavors of ingredients.

Blanching

（焯水）

Put the raw ingredients in boiling water, sometimes followed by immersion in cold water or even icy water to get rid of any undesirable taste and to keep the nice texture of the ingredients.

焯水是指把食材短暂的放在滚烫的开水里, 然后马上拿出来进入冷水或者冰水里来去掉不喜欢的味道，保持食材的质地。

万事顺意·龙年大吉

Prolonged immersion：

慢速版

Braising

烧 （红烧肉）

To braise is to cook something, often meat, over medium or even low heat in a small amount of sauce, keep it simmering until completion.

用少量的酱汁, 比较长的时间用中火甚至是小火慢烧。

Steam stewing

焖（豆角焖面）

This is cooking with liquid, water or soup, covering it with a tight-fitting lid until all the liquid is absorbed by the food ingredients. You're technically using the steam within the wok to cook.

将食材放在水或者汤里面, 通常不会没过食材, 上面盖紧锅盖, 同时用汤汁和锅里的蒸汽来烹饪食材。

Gradual simmering

炖（铁锅炖大鹅）

Simmering is to cook something at very low heat, 小火慢炖. 当然有的时候也直接被叫做stewing.

Bake stewing

煨 （瓦罐煨汤）

This special cooking technique originated in Jiangxi province. The most traditional bake stewing is slowly cooking food ingredients and broth in a ceramic vessel by placing it in or close to hot embers.

把食材和汤汁放在一个瓦罐里, 然后把瓦罐埋在还有余烬的炉灰里，通过余热来烹制食物

万事顺意·龙年大吉

Steaming：

蒸

Steam food over boiling water and its rising water vapor, 用上蒸笼蒸锅, 靠水蒸气烹饪食物。

Steam-pot chicken

汽锅鸡

This is a cooking technique requiring the use of a unique lidded vessel known as the steam pot. The pot is shaped like a normal pot, but within, there is a chimney rising from inside the pot, food ingredients are placed without any cooking liquid in the vessel, and the entire lidded vessel is seated on top of a pot of boiling water.

汽锅鸡需要一种特别的气锅，它中间的设计有点像一个小烟囱。用上这样的steam pot, 即使不加水, 也能够做出鲜美的鸡汤。

万事顺意·龙年大吉

Dry techniques

干热烹调法

Air-based：空气版

Baking/Roasting

烤（烤鸭/烤乳猪）

这两个词在中文都可以被翻译成烤, 不过一般“烤整只”的, 比如烤乳猪、烤鸭 we would use roast, for example, Beijing roast duck.

Grilling

炙烤（炙子烤肉）

Smoking

熏（熏腊肉）

Oil-based：有油版

Deep frying

炸（炸丸子）

It requires a lot of oil and the food needs to be immersed in the oil. 炸一般需要很多油。

Pan frying

煎（煎豆腐）

It usually takes a bit more time, and a lot of the times you use a saucepan to cook.

Stir frying

炒（清炒时蔬）

You're frying and you're stirring the food ingredients; 你要不停的翻动, 要搅动, 一般家里做的炒菜就用的 stir fry.

Flash frying

爆（爆炒鱿鱼）

It's using high heat and fry something really quickly to seal the flavor in.

万事顺意·龙年大吉

Without heat

无加热烹调法

Dressing

拌（凉拌）

Marinating

腌（生腌）

Pickling

酱(酱菜泡菜)

Jellifying

冻（皮冻）