巧煮面条。不要等水开了再下挂面，这样容易外熟里生。最好是在锅中的水刚冒气泡时就下挂面，搅动几下，待水开时，再往锅里点些凉水，再稍煮片刻即可出锅。蒸菜的诀窍。鱼、肉须用沸水急火；蒸包子要猛火急攻；蛋类制品用文火慢蒸。巧去百腥味。将豆腐在谈盐水中浸泡一会再烹 Cook noodles. Do not wait for the water to open and then noodles, so easy proficient in students. The best is the pot of water just when the bubble up the next noodles, stirring a few times until the water is open, and then point to the pot some cold water, and then cook for a moment to pan. Steamed vegetables know-how. Fish, meat, boiled water with emergency fire; steamed dumpling to the urgency of fire; egg products slow fire with slow fire. Clever to smell of fish. Tofu in salt water soak for a while to cook