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en/tips/advanced/辅料技巧.md
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# Auxiliary Ingredient Techniques
* The general order for adding auxiliary ingredients is: ginger first, followed by scallions and garlic, then chili peppers, then dry spices (star anise/Sichuan peppercorns/ma花椒), and finally dried chili peppers. For each step, you can remove unnecessary ingredients from the sequence depending on the dish being prepared.
* The general order for adding auxiliary ingredients is: ginger first, followed by scallions and garlic, then chili peppers, then dry spices （star anise/Sichuan peppercorns/ma 花椒）, and finally dried chili peppers. For each step, you can remove unnecessary ingredients from the sequence depending on the dish being prepared.
* Ginger has the highest water content, meaning it requires more time to sauté and release its juices.
* If you are using scallion segments (it is best to lightly crush them with the flat side of a cleaver), I recommend adding the scallion segments first, followed by minced garlic. If you are using chopped scallions, you can add both ingredients to the pan simultaneously. Note: The juices in scallion segments are harder to extract during sautéing.
* If you are stir-frying, I recommend adding the dry spices before the ginger. This infuses the oil with flavor, resulting in a more aromatic dish. The reason this isn't done for braised or stewed dishes is that you may need to stir-fry many auxiliary ingredients for a longer time, which could cause the dry spices to turn black and bitter.

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en/tips/advanced/高级专业术语.md
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[Bamboo Tube] Historically called "zeng," this refers to a cooking method where food is cooked in a bamboo tube container using techniques such as roasting, burning, steaming, or stewing.
[Honey Glaze] Refers to a cooking method where sugar, honey, maltose, etc., are melted into a thick syrup, mixed with prepared ingredients, and then simmered or steamed to achieve a soft, sticky texture with deeply渗透ed sweetness and glazed finish.
[Honey Glaze] Refers to a cooking method where sugar, honey, maltose, etc., are melted into a thick syrup, mixed with prepared ingredients, and then simmered or steamed to achieve a soft, sticky texture with deeply 渗透 ed sweetness and glazed finish.
[Blanching (Chao)] Also known as "Chu Shui," this is a preliminary cooking process where ingredients are placed in boiling or cold water.