粤菜拥有丰富多彩的烹饪技法,其中以油为传热介质的烹调方法在西式快餐中的运用最为广泛,在中式烹饪中的应用也非常多,制作出来的菜品风味独特、回味悠长。拉油炒烹饪技法是一代又一代厨师们在长期的烹饪实践中不断总结与完善的智慧结晶。拉油炒是粤菜烹调法中常用的技法,在拥有丰富内涵的粤菜小炒技法中具有代表性,因其在菜品呈现的色、香、味、形等诸多方面具有不可替代性,在中国八大菜系烹饪技法中可谓一枝独秀。拉油炒可以使烹饪过程中 Cantonese cuisine has rich and varied cooking techniques. Among them, the cooking method using oil as the heat transfer medium is the most widely used in Western-style fast food, and has many applications in Chinese cooking. The produced dishes have unique flavor and long aftertaste. Pursues cooking techniques is the crystallization of generations of chefs in the long-term culinary practices continue to summarize and improve the wisdom. Lao Chao is a commonly used technique in Cantonese cuisine. It is representative in Cantonese cuisine with rich connotation. It is irreplaceable in many aspects like color, aroma, taste and shape of dishes. In the eight major dishes in China Cooking skills can be described as thriving. Pulling frying can make the cooking process