What are some ways that the chinese prepare thier food?

Question

i always wanted to know the different cooking methods of the chinese i know that the japanese have yakuniku and shabu shabu are there similiar cooking styles like those

Answer 1

There's a lot of stir-frying and steaming.

Answer 2

I dont know but that cat and dog (j/k) is off the chains.. I love Chinese food all the way!!!

Answer 3

A lot of toss fried foods. This is where the wok is commonly used.

A lot of steamed foods, too.  I remember my parents and grandma steaming fish, meats, egg pudding, rice noodles, rice, vegetables.

At home, I don't recall much deep fried foods - unless it was fried rabbit or chicken or french fries (which are American dishes).

Answer 4

We prepare our foods in many ways.

Steaming: We steam our food in woven bamboo trays that stack one on top of the other. http://www.chinesefooddiy.com/images/Bam...

The beauty of this system is that several foods can be cooked together, this saves fuel. Some common foods prepared in this manner are dumplings, chinese buns and breads, fish...etc

Stir fry: Stir-frying is the classic Chinese cooking method, you cook the food quickly in high temperature in a small portion of vegetable oil or lard, then you flip and rotate the food as it cooks inside the wok. In stir-frying, the food should constantly being moved. Disperse it around the pan or the wok, then flip it together again in the middle of the wok and continue to do this over and over again. This method enables meats ( includes seafoods) to remain succulent and sapid, and the veges will turn out to be succulent and crispy.

eg Stirfried meat and veges in blackbean sauce

Deep frying: Ingredients are placed into 5cm of broiling oil, around 190 degree celcius. Often meats ( includes seafoods and poultry) are dipped in flour, then eggs then breadcrumbs then deep fried it in a wok.

Roasting: This is done when foods are roasted in ovens over a charcoal fire. You need to constantly turn the meat when you roast or if you have machine that does it that is even better. This is not something Chinese people do at home but something restaurants specialize in. A popular dish prepared in this manner is the Peking duck.

Red Stewing: the food is cooked in great amount of soy sauce and water instead of water only. It is the soy sauce that gives the food the rich, scrumptious taste. It also makes the dish reddish brown in colour. We usually use this method of cooking for pork, beef, Chinese ham, chicken, duck, or goose.

Shallow frying: Shallow frying invloves cooking using moderate heat and requires lengthly cooking time than deep frying. After heating adequate oil to cover the abosolute under surface of the wok, ingredients are dispersed in a plane fashion in the frying pan and do fry your food bit by bit for a couple of minutes, flip over a few times, until both sides are golden brown.

Cold mixing: Blanched or scorched ingredients are blend in salads and they are served on nippy temperatures.

Poaching :This method is analogous to the western styled of poached eggs, which is to cook (eggs, fish, veges, etc.) in a hot liquid that is kept just below the boiling point. A whole chicken can be arranged and cooked in this fashion. Poaching is exclusively nice for cooking dainty fish or boned fowl in a clear soup, dilatorily cook the meat (including seafoods) until it is delicate and sweet.

Answer 5

Shabu shabu is Chinese Hot Pot. Koreans and Japanese also eat Hot Pot, but it's Chinese in origin. Chinese cooking is steaming, boiling and of course stir-frying. Most households in China do not have ovens and buy their smoked, bbq and roasted meats from the local store.  

Answer 6

they dip it in raw sewage and sometimes pour steak pie smoothies over their rice because they cant afford curry source

Answer 7

fry it. lol.

Answer 8

i'm not really sure.

but i think they fry alot of foods.

Answer 9

Steamed,stir-fried, boiled, you name it, there's a million ways to wok your dog.

Answer 10

Chinese cuisine is extensive, so they use many cooking methods, with the most common being:

Stir fried

Steamed

Stewed

Boiled

Pickled &

Deep fried

Chinese do not usually roast, as ovens are rather uncommon in most households.  Chinese do share many cooking techniques with the Japanese, such as teppanyaki, shabu shabu, etc.

Answer 11

Usually they boil food in water