Chinese cuisine is as diverse as it is delicious, with a vast array of techniques and terms associated with it. Whether you’re a language enthusiast curious about culinary phrases or an aspiring chef looking to expand your Chinese cooking vocabulary, understanding these commonly used Chinese cooking phrases can enhance your cooking and language skills. Here’s an overview of some essential terms to get you started.
炒 (Chǎo) – Stir-frying; a cooking technique involving high heat and quick cooking.
可以教我如何正确地炒蔬菜吗？(Kěyǐ jiāo wǒ rúhé zhèngquè de chǎo shūcài ma?) – Can you teach me how to stir-fry vegetables correctly?
蒸 (Zhēng) – Steaming; a method of cooking food with steam heat.
我最喜欢用竹笼来蒸包子。(Wǒ zuì xǐhuān yòng zhú lóng lái zhēng bāozi.) – I prefer using a bamboo steamer to steam buns.
煮 (Zhǔ) – Boiling; cooking foods in water or broth at a high temperature.
将鸡蛋煮六分钟会很完美。(Jiāng jīdàn zhǔ liù fēnzhōng huì hěn wánměi.) – Boiling the eggs for six minutes will be perfect.
焖 (Mèn) – Braising, simmering; a cooking method where food is first fried lightly and then stewed in a closed container.
我用大火先炒牛肉，然后再焖一个小时。(Wǒ yòng dàhuǒ xiān chǎo niúròu, ránhòu zài mèn yīgè xiǎoshí.) – I first fry the beef on high heat, and then I braise it for an hour.
烤 (Kǎo) – Roasting or grilling; cooking food with dry heat in an oven or over a fire.
鸡肉需要在烤箱里烤45分钟。(Jīròu xūyào zài kǎoxiāng lǐ kao sìshíwǔ fēnzhōng.) – The chicken needs to roast in the oven for 45 minutes.
炖 (Dùn) – Stewing; a slow cooking process in a pot on low heat.
冬天里，一锅牛肉炖萝卜特别暖身。(Dōngtiān lǐ, yīguō niúròu dùn luóbù tèbié nuǎn shēn.) – In winter, a pot of beef stew with radishes is particularly warming.
切 (Qiē) – Cutting; the act of chopping or slicing food ingredients.
请先切好蔬菜，然后再炒。(Qǐng xiān qiē hǎo shūcài, ránhòu zài chǎo.) – Please cut the vegetables first, then stir-fry them.
剁 (Duò) – Chopping; to cut food into pieces using a chopping motion.
过年的时候，我们通常会剁些排骨。(Guònián de shíhòu, wǒmen tōngcháng huì duò xiē páigǔ.) – During the new year, we usually chop some spare ribs.
拌 (Bàn) – Tossing or mixing; usually referred to in the context of mixing cold dishes.
把黄瓜和醋一起拌在一起，味道挺好。(Bǎ huángguā hé cù yīqǐ bàn zài yìqǐ, wèidào tǐng hǎo.) – Tossing the cucumbers with vinegar together tastes pretty good.
煎 (Jiān) – Pan-frying; cooking food in a small amount of hot oil in a pan.
鱼两面煎到金黄色最美味。(Yú liǎngmiàn jiān dào jīn huángsè zuì měiwèi.) – The fish is most delicious when pan-fried to a golden brown on both sides.
Learning these phrases and implementing them in the kitchen can lead to a deeper understanding of both Chinese language and culinary culture. Whether visiting China or cooking up a storm at home, these terms will help you navigate recipes and convey your newfound cooking skills with authenticity and precision.
Remember, practice is key, so try incorporating these phrases in your next Chinese cooking adventure for a truly immersive experience.
