Chinese Cooking Glossary

Chinese cooking terms decoded into precise, stove-specific instructions.

大火 (High Heat)

dà huǒ

Da huo means maximum burner output, typically 400-500°F (200-260°C) wok surface temperature, used for searing, stir-frying, and achieving wok hei. It is the default heat level for most Chinese stir-fry dishes, creating the rapid Maillard reaction that gives restaurant-quality flavor. The wok should be heated until a drop of water evaporates instantly (within 1-2 seconds) before adding oil.

中火 (Medium Heat)

zhōng huǒ

Zhong huo is a moderate heat level, typically 300-375°F (150-190°C) wok surface temperature, used for braising, sauce reduction, and cooking ingredients that need time to absorb flavors. It sits between the rapid searing of da huo and the gentle simmering of xiao huo. Most Chinese sauces are thickened and finished at zhong huo to prevent burning while allowing proper emulsification.

小火 (Low Heat)

xiǎo huǒ

Xiao huo is the lowest effective heat setting, typically 200-275°F (95-135°C) surface temperature, used for slow simmering, rendering fat, and gently infusing flavors. It produces barely visible bubbles in liquids — a gentle simmer rather than a rolling boil. Xiao huo is essential for Chinese soups (tang), congee (zhou), and slow-braised dishes where extended cooking time breaks down collagen into gelatin.

断生 (Just Cooked Through)

duàn shēng

Duan sheng means the exact moment an ingredient transitions from raw to just cooked — no pink center remains, but the food has not been overcooked. It is the most critical doneness concept in Chinese cooking, ensuring proteins stay tender and vegetables retain crunch. The literal translation is 'break the rawness,' and achieving duan sheng requires removing food from heat 10-15 seconds before it looks fully done, as residual heat (carryover cooking) completes the process.

煸炒 (Dry Stir-Fry)

biān chǎo

Bian chao is a dry stir-frying technique where ingredients are cooked with minimal oil and no liquid, relying on high heat to draw out moisture and concentrate flavor. Unlike standard stir-frying (chao), bian chao deliberately evaporates the water content from ingredients, creating a drier, more intensely flavored result with slightly chewy or crispy textures. It is the foundation technique for dishes like dry-fried green beans (gan bian si ji dou) and Sichuan dry-fried beef.

爆香 (Aromatics Bloom)

bào xiāng

Bao xiang is the technique of briefly frying aromatics (garlic, ginger, scallions, dried chilies, Sichuan peppercorns) in hot oil for 10-30 seconds to release their volatile flavor compounds into the oil. It is the foundational first step of nearly every Chinese stir-fry dish, creating a fragrant oil base that infuses the entire dish with depth. The literal meaning is 'explode the fragrance,' and proper bao xiang transforms raw, sharp aromatics into mellow, complex flavor carriers.

焯水 (Blanching)

chāo shuǐ

Chao shui is the technique of briefly boiling ingredients in water (typically 30 seconds to 3 minutes) and then optionally shocking them in cold water to stop cooking. In Chinese cooking, it serves three distinct purposes: removing blood and impurities from meat (called 'flying water' or fei shui), par-cooking vegetables to set their bright color and remove raw bitterness, and pre-cooking dense ingredients to reduce stir-fry time. Nearly all Chinese meat stews and many stir-fries begin with a chao shui step.

过油 (Oil-Passing)

guò yóu

Guo you is the technique of briefly submerging ingredients in moderately hot oil (275-350°F / 135-175°C) for 30-90 seconds to seal the exterior, set the shape, and create a velvety texture. Unlike Western deep-frying, guo you uses a lower oil temperature and shorter time — the goal is not to crisp the food, but to create a protective oil barrier that keeps proteins tender and prevents them from drying out during subsequent high-heat stir-frying. It is the professional Chinese restaurant secret behind silky-smooth chicken and beef in dishes like kung pao chicken.

勾芡 (Cornstarch Thickening)

gōu qiàn

Gou qian is the technique of adding a cornstarch-water slurry (typically 1:1 ratio) to a hot dish in the final 15-30 seconds of cooking to create a glossy, sauce-like coating that clings to ingredients. It transforms thin, watery pan juices into a luxurious, shiny sauce that coats each piece of food evenly. The starch granules swell and gelatinize when heated above 180°F (82°C), thickening the liquid within seconds. Proper gou qian is the hallmark of restaurant-quality Chinese stir-fry.

回锅 (Re-cooking/Return to Wok)

huí guō

Hui guo is a two-stage cooking technique where ingredients are first boiled, steamed, or fried, then returned to the wok for a second round of high-heat stir-frying with seasonings. The most famous application is hui guo rou (twice-cooked pork), where pork belly is first boiled whole, sliced, then stir-fried with doubanjiang (fermented chili bean paste). This double-cooking method achieves textures impossible with single-stage cooking — a crispy, caramelized exterior with a tender, flavor-infused interior.

少许 (A Pinch)

shǎo xǔ

Shao xu is a Chinese recipe measurement meaning a very small amount — approximately 1/16 to 1/8 teaspoon, or the quantity you can pick up between your thumb and index finger (a literal pinch). It is smaller than shi liang (适量, 'to taste') and indicates that the ingredient should be barely detectable as a distinct flavor, serving as a background enhancer rather than a featured taste. In Chinese recipes, shao xu most commonly appears for salt, white pepper, MSG, sesame oil, and sugar.

适量 (To Taste/Appropriate Amount)

shì liàng

Shi liang is the most common flexible measurement in Chinese recipes, meaning 'the appropriate amount' — typically ranging from 1/2 teaspoon to 2 tablespoons depending on the ingredient and context. Unlike shao xu (a pinch), shi liang implies a meaningful quantity that actively shapes the dish's flavor profile and requires the cook's judgment. It appears most frequently for soy sauce, cooking wine (Shaoxing), vinegar, salt, and oil, where the 'right' amount depends on the protein quantity, wok size, and personal preference.