译品双语｜传统文化 — 烹饪方式 Cooking Methods

中国菜的制作方式比较精细。在烹饪之前，食材通常会切得比较细小。因此，在厨房中，菜刀和砧板是必不可少的。在烹煮方面，圆底造型的炒锅可节约烹调时间。它既可用于炒、炸，又可用来蒸或煮。另外，数层相叠的蒸笼也很常用，它可以同时蒸多种食物。

Cooking in the Chinese way is an elaborate art. Ingredients are usually chopped finely before cooking. Therefore, kitchen knives, meat cleavers and chopping boards are indispensable in the kitchen. Round-bottomed woks are widely used because they save cooking time. They can be used for stir-frying, deep-frying, steaming or boiling. In addition, multilayered steamers are common, as they can be used to steam several dishes at the same time.