STEAMED
In Chinese cuisine, “steamed” means cooking food with steam from boiling water, preserving its natural flavors, nutrients, and colors. This healthy method requires little to no oil and results in lighter, more digestible dishes.
BROTH
In Chinese cuisine, “broth” means cooking food in liquid, often by simmering to extract flavors. In desserts, it refers to sweet, usually warm, liquid-based dishes made by simmering ingredients in water or sweetened broth.
BAKED
In Chinese cuisine, “baked” refers to desserts cooked in an oven with dry heat until the exterior turns lightly golden while the interior remains tender. It commonly applies to pastries where a crust or structured outer layer forms during baking.
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