主题：中国菜烹饪的常用词汇

Five Spices (五香料) 

Cinnamon (桂皮) 

Cooking wine (料酒) 

Thickening with mixture of cornstarch and water (勾芡) 

Deep-frying (炸) 

Stir-frying (炒) 

Slippery-frying (熘) 

Quick-fry over high heat (爆) 

Steaming in a container (隔水炖) 

Stewing over medium, then high heat (烧) 

Precooking and then stewing (烩) 

Sauteing (煎) 

Steaming (蒸) 

Crisp frying with syrup (拔丝) 

Quick boiling (焯) 

Grain-sized dicing (切粒) 

Dicing (切丁) 

Coating (上浆) 

Cutting techniques 

Slicing(片) 

Shredding (撕) 

Strapping (条) 

Mincing (磨) 

Cutting into chunks (块) 

Pickly ash (花椒) 

Pepper salt (椒盐) 

Monosodium glutamate and chicken bouillon  （味精、鸡精）

Fennel seeds (茴香) 

Star anise (大茴香) 

Steaming with distiller's grains sauce (zao)