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In a Chinese kitchen, a chef tutor explains to an apprentice the essence of 中餐烹饪法 (Chinese cooking methods | zhōngcān pēngrèn fǎ). “The art of 炒 (stir-frying | chǎo) requires good 火候 (heat control | huǒhòu),” she says, expertly turning vegetables in a 炒锅 (wok | chǎoguō).
She goes on to show how to 蒸 (steam | zhēng) fish with precision, using just the right amount of 调味料 (seasoning | tiáowèiliào) for the 清蒸 (steamed | qīngzhēng) dish.
“Remember, measuring with 量杯 (measuring cups | liáng bēi) is the key to perfect 烩 (braising | huì),” she advises, handing the apprentice a 厨刀 (kitchen knife | chúdāo) to 切 (cut | qiē) ingredients on the 菜板 (cutting board | càibǎn).
“Each recipe, from festive to everyday dishes, has its own rhythm,” she concludes, inspiring the apprentice with the dance of traditional Chinese culinary techniques.
