Steaming

蒸zheng

Cook with moist vapor for tender, clean-tasting results.

Brief reference for now — not yet in the full step-by-step lesson format.

A bamboo steamer over a wok with its lid lifted and steam rising from the food inside.

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Before you start

Recipes using this method often take about 12 minutes — treat that as a rough reference; amounts and equipment set the real time.

Protein is just opaque and springs back; no gray ring on fish.