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 一、刀法

菜肴的好坏与厨师的刀功直接相关，因为菜肴讲究色、香、味、形。用刀的方法和技巧主要有：

1.切，削(cutting)

直切（横切）cut along the grain of the meat

2.切丁（cutting into dices/dicing)

切肉 丁 cut meat in dices

鲜莲鸡丁 saute diced chicken with lotus seeds

3.切丝(shredding)

清炒鸡丝 plain saute chicken shreds

4.切末（mincing)

切肉末 mince meat.

5.切片（slicing)

茄汁鱼片 saute fish slices with tomato sauce

芝麻腰片 sliced pork kidney with sesame paste

6.切柳（filleting)

芙蓉炒鸡柳 saute chicken fillets in egg white and milk

7.切块（cutting into pieces)

炸八块 fried chicken in eight pieces

黄焖鸭块 braised duck with brown sauce

8.去骨（boning)

9.去皮（skinning,peeling)

10.刮鳞(scaling)

11.剁末(mashing) 12.刻，雕（carving)

二、烹调法

我国对菜肴的制作非常讲究。各地民俗、民风不同，生活习惯 不同,菜肴的用料、制作方法各有特点。综合起来，有同有异。中国菜肴的烹调方法有50多种,主要的有如下一些种类：

1.烧(brasing)

山东烧鸡 braised chicken (Shandong fashion)

红烧羊肉 braised mutton with soy sauce

2.炒(stir-frying)

番茄炒蛋 tomato omelette/omeJet

炒肉片 stir-fried poric slices

3.爆(quick-frying)

鸡里爆 quick fried chicken fillets

宫爆鸡丁 saute diced chicken with peanuts

4.熏（smoking)

米熏鸡 smoked chicken

白汁熏鳝鱼 smoked pomfret with white sauce

5.炸(deep-frying)

炸凤尾鱼 deep-fried anchovies

炸虾球 fried shrimp balls

6.蒸（steaming)

清蒸桂鱼 steamed mandarin fish

生蒸龙虾 steamed lobster with mustard sauce

7.烘,烤（baking/broiling/grilling/roasting/basting)
烤羊排 roast mutton chops
盐烙信丰鸡 salt baked Xinfeng chicken

铁扒荷花雀 grilled sparrows

8. 炖，煨，焖（simmering/stewing)

蛇油焖鸡 stewed chicken with oyster

红炖芥菜 stewed kale

9.煎（pan-frying)

冬菇煎豆腐 fried bean curd with dried mushrooms

生煎番茄饼 fried stuffed tomatoes

10.煮（boiling)

香液煮鸡 boiling chicken with spicy sauce

另外，“涮羊肉”(instant boiled mutton)和“四川火锅”及广东的 “打边炉”都是用“煮”的方法。

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