一、刀法

菜肴的好壞與廚師的刀功直接相關，因為菜肴講究色、香、味、形。用刀的方法和技巧主要有：

1.切，削(cutting)

直切（橫切）cut along the grain of the meat

2.切丁（cutting into dices/dicing)

切肉 丁 cut meat in dices

鮮蓮雞丁 saute diced chicken with lotus seeds

3.切絲(shredding)

清炒雞絲 plain saute chicken shreds

4.切末（mincing)

切肉末 mince meat.

5.切片（slicing)

茄汁魚片 saute fish slices with tomato sauce

芝麻腰片 sliced pork kidney with sesame paste

6.切柳（filleting)

芙蓉炒雞柳 saute chicken fillets in egg white and milk

7.切塊（cutting into pieces)

炸八塊 fried chicken in eight pieces

黃燜鴨塊 braised duck with brown sauce

8.去骨（boning)

9.去皮（skinning,peeling)

10.刮鱗(scaling)

11.剁末(mashing) 12.刻，雕（carving)

二、烹調法

我國對菜肴的制作非常講究。各地民俗、民風不同，生活習慣 不同,菜肴的用料、制作方法各有特點。綜合起來，有同有異。中國菜肴的烹調方法有50多種,主要的有如下一些種類：

1.燒(brasing)

山東燒雞 braised chicken (Shandong fashion)

紅燒羊肉 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)

雞里爆 quick fried chicken fillets

宮爆雞丁 saute diced chicken with peanuts

4.熏（smoking)

米熏雞 smoked chicken

白汁熏鱔魚 smoked pomfret with white sauce

5.炸(deep-frying)

炸鳳尾魚 deep-fried anchovies

炸蝦球 fried shrimp balls

6.蒸（steaming)

清蒸桂魚 steamed mandarin fish

生蒸龍蝦 steamed lobster with mustard sauce

7.烘,烤（baking/broiling/grilling/roasting/basting)
烤羊排 roast mutton chops
鹽烙信豐雞 salt baked Xinfeng chicken

鐵扒荷花雀 grilled sparrows

8. 燉，煨，燜（simmering/stewing)

蛇油燜雞 stewed chicken with oyster

紅燉芥菜 stewed kale

9.煎（pan-frying)

冬菇煎豆腐 fried bean curd with dried mushrooms

生煎番茄餅 fried stuffed tomatoes

10.煮（boiling)

香液煮雞 boiling chicken with spicy sauce

另外，“涮羊肉”(instant boiled mutton)和“四川火鍋”及廣東的 “打邊爐”都是用“煮”的方法。

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