烹饪方法
炸 | 烹 | 爆 | 炒 | 烧 | 扒 | 溜 | 焖 | 煮
炖 | 煎 | 瓤 | 烤 | 汆 | 烩 | 蒸 | 焗 | 拌
炝 | 冻 | 酱 | 卤 | 酥 | 腊 | 腌 | 涮 | 熏
干炸 | 软炸 | 酥炸 | 清炸 | 滑烹 | 清烹
油爆 | 汤爆 | 水爆 | 清炒 | 滑炒 | 生炒
熟炒 | 红烧 | 干烧 | 白烧 | 葱烧 | 焦溜
滑溜 | 软溜 | 清炖 | 熟煎 | 生煎 | 盐焗
蜜汁 | 拔丝 | 挂霜 | 玻璃 | 汽锅 | 砂锅
火锅 | 凉菜 | 风干 | 炸烹 | 干炒 | 葱爆
酱爆 | 芫爆 | 糟溜 | 醋溜 | 糖溜 | 脆炸
抓炒 | 黄烧 | 酱烧 | 蒜烧 | 锅烧 | 原炖
侉炖 | 粉蒸 | 清蒸 | 竹烤 | 软炒 | 煎烹
油淋炸 | 纸包炸 | 包卷炸 | 红外线烤 | 煨
暗炉烤 | 明炉烤 | 泥包烤 | 碎屑料炸 | 灼
糖醋溜 | 油浸炸 | 包裹蒸 | 隔水炖 | 其他
特殊烤 | 怪味焗 | 塌