BRAISED
In Chinese cuisine, “braised” means cooking food in a flavorful liquid until tender. It involves browning food in oil, then simmering with seasonings. The slow simmering infuses rich flavors, resulting in succulent dishes.
ROASTED
In Chinese cuisine, “roasted” means cooking food with dry heat, often after marinating in flavorful seasonings, to enhance its flavor. It produces crispy exteriors, tender interiors, and a rich flavor profile developed through the Maillard reaction.
STIR-FRIED
In Chinese cuisine, “stir-fried” means that the ingredients are rapidly tossed in a hot wok or pan with oil, aromatics, spices, or seasonings. This method is typical in Chinese cuisine, using high heat for quick cooking while preserving texture and flavor.
COLD
In Chinese cuisine, “stir-fried” means that the ingredients are rapidly tossed in a hot wok or pan with oil, aromatics, spices, or seasonings. This method is typical in Chinese cuisine, using high heat for quick cooking while preserving texture and flavor.
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At The Chinese Table, we’re continuously expanding our recipe collection to bring you more delicious dishes. Keep checking back regularly or reach out to us with your request, and we’ll do our best to provide you with the recipe you’re looking for. Happy cooking!