焗，是一种将生料加各种调味品腌渍调味后，放入容器内加热至原料熟透而成菜的烹调方法。若以烹调过程中所用传热介质的不同来分类，焗法则可分为汤汁焗、盐焗和气焗三大种。这里，笔者根据近几年学习粤菜的体会，对汤汁焗这种技法作一浅谈。A．汤汁焗的方法：所谓汤计焗是指生 Baked, is a kind of raw materials plus a variety of seasoning pickled seasoning, into the container heated to cooked raw materials and cooking methods. If the cooking process used in the classification of different heat transfer medium, baked law can be divided into soup baked, salted and gas baked three kinds. Here, I learned from the experience of Cantonese cuisine in recent years, on the soup baked this technique to make a brief talk. A. Baked soup: the so-called soup meter baked is raw