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干煸 (Gānbiān): A technique of frying without much oil and then stir-frying with seasonings, often resulting in a slightly crispy texture.
水煮 (Shuǐzhǔ): Literally means "water-boiled," a method where meat or vegetables are poached in a flavorful, spicy broth, usually served with a generous amount of vibrant oil.
蒜泥 (Suànní): Minced or mashed garlic, a common flavor base in many Chinese dishes.
糖醋 (Tángcù): Sweet and sour sauce, a popular combination in Chinese cuisine, balancing the tanginess of vinegar with the sweetness of sugar.
泡椒 (Pàojiāo): Pickled chili peppers, used to add heat and tanginess to dishes.
蒸煮 (Zhēngzhǔ): A method that involves both steaming and boiling, often used for dishes that require gentle cooking.
溜 (Liū): A quick stir-frying technique that usually involves a small amount of liquid to create a light sauce.
扣肉 (Kòuròu): A dish of braised pork belly, steamed or cooked upside down to infuse it with aromatic spices and sauces.
糟卤 (Zāolǔ): A technique of marinating or cooking foods in a fermented rice wine lees, imparting a unique aroma and taste.
荷叶蒸 (Héyè zhēng): Steaming with lotus leaves, which imparts a distinctive fragrance to the food, commonly used for rice dishes or poultry.
椒盐 (Jiāoyán): A mixture of salt and toasted Sichuan or other peppercorns, used as a seasoning or dipping spice.
芥末 (Jièmò): Mustard or wasabi, used for adding a sharp, pungent flavor to dishes or as a condiment.
Kitchen Equipment:
烤架 (Kǎojià): Grilling rack or barbecue grill, used for cooking food over direct heat.
烟熏 (Yānxūn): Smoking, a cooking method that uses smoke from burning wood to flavor and cook the food.
腌蘑 (Yānmó): Pickled mushrooms, a method of preservation and flavor enhancement.
研磨机 (Yánmó jī): Grinder, used for grinding spices or making pastes.
调酒器 (Tiáojiǔ qì): Cocktail shaker, though not traditionally associated with Chinese cuisine, its inclusion reflects modern influences and the fusion of culinary cultures.
Ingredients and Techniques:
砂糖 (Shātáng): Granulated sugar, a common sweetener in many dishes and desserts.
食用色素 (Shíyòng sèsù): Food coloring, used to enhance the visual appeal of dishes, especially festive or special occasion foods.
酵母 (Jiàomǔ): Yeast, essential for fermenting doughs and batters in various Chinese breads and pastries.
发酵 (Fājiào): Fermentation, a process used in making a wide range of Chinese foods, including pickles, doughs, and alcoholic beverages.
凉拌 (Liángbàn): A method of making cold tossed salads or dishes, dressed with a mixture of seasonings and sauces.
烹调 (Pēngtiáo): Cooking, a general term that covers a broad range of techniques from boiling to frying.
烤炉 (Kǎolú): Oven or roaster, used for baking, roasting, or grilling foods.
