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Steaming (zheng)
Crisp frying with syrup (ba si)
Quick boiling (chao)
Temperatures of cooking oil
Pickly ash (hua jiao)
Pepper salt (jiao yan)
Monosodium glutamate and chicken bouillon
Fennel seeds (hui xiang)
Star anise (da hui xiang)
Steaming with distiller's grains sauce (zao)
Five Spices (wu xiang liao)
Cinnamon (gui pi)
Cooking wine (liao jiu)
Thickening with mixture of cornstarch and water (gou qian)
How to Use Chopsticks
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