Chinese Cooking Glossary

Versatile rectangular knife for chopping, slicing, mincing, and transferring ingredients.

Crunchy, brittle texture that provides contrast in Chinese dishes.

Cooking in hot oil to create crispy exterior while sealing in moisture and flavor.

Cantonese tradition of small plates served with tea, meaning "touch the heart."

Fermented broad bean paste, the "soul of Sichuan cuisine," providing deep umami and spicy heat.

Blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.

Signature Sichuan flavor combining numbing (ma) and spicy (la) sensations.

Tingling, numbing sensation created by Sichuan peppercorns, essential to Sichuan cuisine.

Braising in dark soy sauce, sugar, and wine to create rich, glossy, reddish-brown dishes.

Fresh, savory taste often translated as umami, the essence of good Chinese cooking.

Aromatic mushroom with meaty texture, used fresh or dried for intense umami flavor.

Gentle cooking using moist heat from steam, preserving nutrients and natural flavors.

Quick cooking over high heat with constant stirring in a wok. The fundamental technique of Chinese cooking.

Soft, delicate texture achieved through proper cooking techniques like velveting.

Soy bean curd available in various textures from silky soft to extra firm.

Technique of coating meat in cornstarch and briefly cooking in oil or water to create tender texture.

Round-bottom cooking vessel essential for high-heat Chinese cooking techniques.

The "breath of the wok" - the distinctive smoky flavor and aroma from high-heat wok cooking.

Cantonese tradition of drinking tea with dim sum, a social dining experience.