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Coating (shangjiang)
Cutting techniques
Slicing(pian)
Shredding (si)
Strapping (tiao)
Grain-sized dicing (li)
Dicing (ding)
Mincing (mo)
Chopping to make a pulp (rong)
Cutting into chunks (kuai)
Deep-frying (zha)
Stri-frying (chao)
Slippery-frying (liu)
Quick-fry over high heat (bao)
Steaming in a container (ge shui dun)
Stewing over mediem, then high heat (shao)
Stewing and adding thickening (pa)
Precooking and then stewing (hui)
Sauteing (jian)
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