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1.Beijing style specializes in sauting, quick-frying, simmering, deep frying, braising and roasting.
北京菜的主要做法有炒、煎、、炸、和烤。收藏指正
2.To stew(a hare, for example) in an earthenware jug or jar.
用陶罐或坛子煮,(兔肉等)收藏指正
3.A jam made of fruits stewed in sugar.
果酱一种由用糖过的水果做成的果酱收藏指正
4.To cook(meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.
,蒸煮(肉或菜),先用油炒黄,然后在一个有盖容器中加少量水收藏指正
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