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Coating (shangjiang)

Cutting techniques

Strapping (tiao)

Grain-sized dicing (li)

Chopping to make a pulp (rong)

Cutting into chunks (kuai)

Deep-frying (zha)

Stri-frying (chao)

Slippery-frying (liu)

Quick-fry over high heat (bao)

Steaming in a container (ge shui dun)

Stewing over mediem, then high heat (shao)

Stewing and adding thickening (pa)

Precooking and then stewing (hui)

Sauteing (jian)

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