There are a lot of different ways of preparing food in Chinese cuisine. Whether you’re quickly stir-frying a meal or slowly braising a complex dish, understanding key cooking verbs is essential for mastering Chinese cooking vocabulary.

Here’s a guide to some common Chinese cooking verbs and how they’re used in recipes.

10 Essential Chinese Verbs for Cooking

01. To Bake / Roast

In Chinese cuisine, the term 烤 (kǎo) refers to roasting and baking techniques, both of which use dry heat to cook food.

烤
kǎo
to roast

ICONIC DISHES

(北京) 烤鸭
(Běijīng) kǎoyā
(Peking) roast duck
Peking duck is seasoned, air-dried, and roasted until the skin is crispy and golden brown.

月饼
yuèbǐng
mooncake
Mooncakes come in various flavors, including lotus seed paste, red bean paste, and salted egg yolk.

02. To Stir-fry

Stir-frying, a popular Chinese cooking technique, involves quickly cooking ingredients in a small amount of oil over high heat.

炒
chǎo
to stir-fry

ICONIC DISH

炒饭
chǎo fàn
fried rice
Fried rice involves stir-frying cooked rice with various ingredients such as vegetables, eggs, meat, and seasonings.

03. To Deep Fry

炸 (zhá), or deep-frying, is a popular cooking technique in Chinese cuisine that creates dishes with a crispy, golden exterior and a tender interior.

炸
zhá
to deep fry

ICONIC DISH

炸春卷
zhá chūnjuǎn
fried spring rolls
Spring rolls are a popular appetizer made with thin pastry wrappers filled with a mixture of vegetables, meat, or seafood, then deep-fried until golden and crispy.

04. To Boil

Boiling involves cooking food in a liquid, typically water or broth, at or near its boiling point. This technique is used to cook a wide range of ingredients, from vegetables and meats to noodles and dumplings.

煮
zhǔ
to boil

ICONIC DISHES

火锅
huǒguō
hot pot
A popular Chinese dining experience where diners cook a variety of ingredients in a communal pot of boiling broth at the table.

茶叶蛋
cháyèdàn
tea egg
A tea egg is a boiled egg that is cracked slightly and then boiled again in a mixture of tea, sauce, and spices. It’s known as a marble egg due to the shell’s cracked, marble-like appearance.

05. To Steam

蒸 (zhēng) is a cooking technique where food is placed in a steamer basket over boiling water, making the steam to gently cook it.

蒸
zhēng
to steam

ICONIC DISH

小笼包
xiǎolóngbāo
steamed dumpling
小笼包 (xiǎolóngbāo), or soup dumplings, are known for their delicate wrapper, flavorful filling, and piping-hot soup inside.

06. To Pan-fry

Pan-frying is a popular Chinese cooking technique that involves cooking food in a small amount of oil over medium to high heat in a pan.

煎
jiān
to pan-fry

ICONIC DISH

煎饼
jiānbing
jianbing, a savory Chinese crêpe
Chinese savory pancakes are a beloved Chinese street food and breakfast item, they are made from a thin batter that is spread over a griddle and cooked until golden brown.

07. To Stew

Braising (炖 dùn) involves simmering ingredients in a covered pot with liquid, which can be water, broth, or sauce. This technique is used to cook tougher cuts of meat, or root vegetables, transforming them into tender, flavorful dishes.

炖
dùn
to stew

ICONIC DISH

红烧牛肉面
hóngshāo niúròumiàn
braised beef noodles
Classic Chinese dish featuring chunks of pork belly braised in a savory-sweet sauce made from soy sauce, sugar, rice wine, and aromatics.

08. To Marinate

In Chinese culture, pickling or marinating preserves vegetables by soaking them in seasoned liquid. This method enhances flavor and tenderizes ingredients, making them more enjoyable to eat.

腌
yān
to marinate

ICONIC DISH

腌黄瓜
yān huángguā
pickled cucumbers
This tangy, crunchy, and refreshing snack is not only easy to prepare but also versatile, making it a favorite in many households.

09. To Cold Toss

凉拌 (liángbàn), or cold tossing, is a refreshing and flavorful technique in Chinese cuisine used to prepare salads and cold dishes. This method involves mixing raw or lightly cooked ingredients with various seasonings.

凉拌
liángbàn
to cold toss

ICONIC DISH

凉拌面
liángbàn miàn
cold noodles
Noodles tossed with vegetables, peanuts, and a tangy, spicy sauce.

10. To Season / Flavor

调味 (tiáowèi), or seasoning can be done at various stages of cooking, from marinating ingredients to adding final touches before serving.

调味
tiáowèi
to season

Here are some frequently used seasonings and spices in Chinese cuisine:
姜 (jiāng) · ginger
蒜 (suàn) · garlic
醋 (cù) · vinegar
酱油 (jiàngyóu) · soy sauce
海鲜酱 (hǎixiān jiàng) · hoisin sauce
芝麻油 (zhīma yóu) · sesame oil
五香粉 (wǔxiāng fěn) · five-spice powder

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