ISO 18662-2:2020

INTERNATIONAL ISO
STANDARD 18662-2
First edition
2020-03
Traditional Chinese medicine —
Vocabulary —
Part 2:
Processing of Chinese Materia Medica
Médecine traditionnelle chinoise — Vocabulaire —
Partie 2: Transformation des matières médicales chinoises
Reference number
ISO 18662-2:2020(E)
©
ISO 2020

---------------------- Page: 1 ----------------------
ISO 18662-2:2020(E)

COPYRIGHT PROTECTED DOCUMENT
© ISO 2020
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting
on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address
below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved

---------------------- Page: 2 ----------------------
ISO 18662-2:2020(E)

Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
3.1 General 总论 .1
3.2 Chinese Materia Medica nature 中药药性类 .2
3.3 Principle of Chinese Materia Medica processing 中药炮制原理类 .4
3.4 Assisting material of Chinese Materia Medica processing 中药炮制辅料类 .5
3.5 Procedure of Chinese Materia Medica processing 中药炮制方法类 .9
3.6 Craft of Chinese Materia Medica processing 中药炮制工艺类 .11
3.7 Quality of processed Chinese Materia Medica 中药炮制品质量类 .14
3.8 Preservation of processed Chinese Materia Medica 中药炮制品保管类 .15
3.9 Storage of processed Chinese Materia Medica 中药炮制品贮藏类 .15
Bibliography .17
Alphabetical English name index .18
Alphabetical Chinese name index .22
© ISO 2020 – All rights reserved iii

---------------------- Page: 3 ----------------------
ISO 18662-2:2020(E)

Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www .iso .org/ patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/
iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 249, Traditional Chinese medicine.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved

---------------------- Page: 4 ----------------------
ISO 18662-2:2020(E)

Introduction
Chinese Materia Medica has been around for thousands of years and is widely used as a natural
method for processing decoction pieces, healthcare products and natural remedies. The first recorded
monograph of Chinese Materia Medica, Shennong's Classic of Materia Medica (Shen Nong Ben Cao Jing) in
the second century, listed 365 Chinese Materia Medica species, including herbs, animals and minerals. In
1596, the Compendium of Materia Medica (Ben Cao Gang Mu) was published with 1 892 Chinese Materia
Medica species. Chinese Materia Medica spread from China to its neighbouring countries thousands of
years ago and has just found its way to other countries worldwide in recent decades. Today, Chinese
Materia Medica has gained popularity and widespread use, with the global Chinese Materia Medica
trade steadily growing.
However, no International Standards for Chinese Materia Medica terminology have been published up
until now, resulting in almost every Chinese Materia Medica term being translated in several different
ways. This has hindered international education, academic exchanges and trade. The need for an
International Standard for basic vocabulary for Chinese Materia Medica has become imperative.
This Chinese Materia Medica document is provided to facilitate international academic exchange,
research and development, management and trade.
© ISO 2020 – All rights reserved v

---------------------- Page: 5 ----------------------
INTERNATIONAL STANDARD ISO 18662-2:2020(E)
Traditional Chinese medicine — Vocabulary —
Part 2:
Processing of Chinese Materia Medica
1 Scope
This document defines terms for the theory, technology and methods of Chinese Materia Medica
processing. It is not applicable to Kampo medicine.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at http:// www .electropedia .org/
3.1 General 总论
3.1.1
discipline of Chinese Materia Medica 中药学
branch of knowledge which incorporates the basic theories, sources, origins, collection, processing,
properties, functions and clinical application of Chinese Materia Medica under the guidance of
traditional Chinese medicine theories
3.1.2
discipline of Chinese Materia Medica processing 中药炮制学
subject that studies the theories, procedure, specifications, quality standards, history and current state
of Chinese Materia Medica processing
3.1.3
Chinese Materia Medica 中药
medicinal parts of medicinal plants, animals, and minerals after preliminary processing, which are
used as raw materials in Chinese medicines
Note 1 to entry: This includes the raw materials used to make decoction pieces.
Note 2 to entry: Preliminary processing can include washing and drying. Large and bulky items can also be cut
into smaller pieces or shorter lengths.
[SOURCE: ISO 18668-1:2016, 3.2, modified — Note 2 to entry added.]
3.1.3.1
raw material 药材
collected unprocessed material
© ISO 2020 – All rights reserved 1

---------------------- Page: 6 ----------------------
ISO 18662-2:2020(E)

3.1.3.2
decoction pieces 饮片
prescription medicines processed from Chinese Materia Medica under the direction of traditional
Chinese medicine and processing methods for Chinese medicines
Note 1 to entry: They can be directly used in clinical practice or for the production of prepared medicines.
[SOURCE: ISO 18668-1:2016, 3.3, modified.]
3.1.4
Chinese Materia Medica nature 药性
therapeutic properties of a Chinese Materia Medica item
3.1.5
Chinese Materia Medica processing 炮制
炮炙
physical or chemical technique of converting Chinese Materia Medica into decoction pieces based on
the theory of pharmacology of traditional Chinese medicine, the nature of Chinese Materia Medica, and
the need for dispensing, preparation and clinical application
3.1.6
adjuvants 辅料
additives added during the processing of Chinese Materia Medica
Note 1 to entry: Adjuvants are included, for example, to enhance therapeutic effect, reduce toxicity, relieve side
effects, adjust medicine properties and affect physicochemical properties.
3.2 Chinese Materia Medica nature 中药药性类
3.2.1
four properties 四气
four Chinese Materia Medica properties: cold, hot, warm and cool
3.2.1.1
cold property 寒性
cold medicinal property to clear heat
Note 1 to entry: Cold property is applied in “treating hot with cold”.
3.2.1.2
hot property 热性
hot medicinal property to dispel cold
Note 1 to entry: Heat property is applied in "treating cold with heat”.
3.2.1.3
warm property 温性
warm medicinal property to dispel cold
3.2.1.4
cool property 凉性
cool medicinal property to clear heat
3.2.1.5
neutral property 平性
medicinal property without identifiable cold, hot, warm or cool properties
3.2.2
five flavours 五味
five medicinal tastes: pungent, sweet, sour, bitter and salty
Note 1 to entry: Each of the five flavours has different therapeutic effects.
2 © ISO 2020 – All rights reserved

---------------------- Page: 7 ----------------------
ISO 18662-2:2020(E)

3.2.2.1
pungent taste 辛味
acrid taste which has the functions of dispersing, moving qi and blood
3.2.2.2
sweet taste 甘味
taste of sugar which has the functions of tonifying and replenishing, harmonizing the middle energizer,
adjusting the medical properties, releasing spasms and relieving pain
3.2.2.3
sour taste 酸味
vinegar taste which has the action of astringing and consolidating
3.2.2.4
bitter taste 苦味
heavy salty taste which has the action of clearing heat, downbearing counterflow qi, promoting
defecation, eliminating dampness and preserving yin
3.2.2.5
salty taste 咸味
taste of salt which has the action of purging and relaxing bowels to promote defecation, softening
hardness and dissipating bindings
3.2.2.6
bland taste 淡味
very light, dull, sour, bitter, sweet, pungent, salty or astringent taste which has the action of discharging
dampness and promoting urination
3.2.2.7
astringent taste 涩味
sharp taste which has the same action of medicines sour in taste, such as sweating, diarrhoea, frequent
urination, seminal emission, spermatorrhea and haemorrhage
3.2.3
ascending-descending-floating-sinking functional tendencies 升降浮沉
four functional tendencies of medicinal materials in the human body, namely upward, downward,
outward and inward, which are used to specify their pharmaceutical nature
3.2.4
meridian entry 归经
theory of medicinal nature which classifies properties and functional locations of medicinal materials,
and specifies their therapeutic action on a certain part of the body, under the guidance of the zang-fu
viscera, meridians and collaterals theories
3.2.5
seven effects 七情
seven different effects of compatibility of medicinal materials, namely single use, mutual suppression,
mutual restraint, mutual assistance, mutual reinforcement, mutual incompatibility caused by toxins or
side effects and mutual inhibition
3.2.5.1
single use 单行
use of one medicinal material alone for a disorder
3.2.5.2
mutual incompatibility caused by toxins or side effects 相反
property of two or more medicinal materials which produce toxins and side effects when used in
combination
© ISO 2020 – All rights reserved 3

---------------------- Page: 8 ----------------------
ISO 18662-2:2020(E)

3.2.5.3
mutual inhibition 相恶
property of a medicinal material to reduce the medical effects of another medicinal material when used
in combination
3.2.5.4
mutual suppression 相杀
property of a medical material to remove the toxins or side effects of another medicinal material when
used in combination
3.2.5.5
mutual restraint 相畏
toxicity or side effects of one medicinal material constrained by another medicinal material when used
in combination
3.2.5.6
mutual assistance 相使
two medicinal materials, used together, where one is the primary ingredient and the other is used to
enhance the effects of the primary ingredient
3.2.5.7
mutual reinforcement 相须
two medicinal materials used together to enhance medical effects
3.2.6
toxicity 毒性
harmful effects of Chinese Materia Medica on the human body
3.2.7
side effect 副作用
unexpected reaction to a medication
Note 1 to entry: Side effects are often slight or of little harm to the human body. Side effects may occur even with
correctly administered dosages and may disappear after the medication ceases.
3.3 Principle of Chinese Materia Medica processing 中药炮制原理类
3.3.1
processing with opposite materials 相反为制
processing method of applying adjuvants or Chinese Materia Medica that have opposite natures to
alleviate or change Chinese Materia Medica natures
3.3.2
processing with similar materials 相资为制
processing method of applying two or more Chinese Materia Medica or adjuvants that have the same or
similar natures to increase their therapeutic functions
3.3.3
mutual restraint processing 相畏为制
相杀为制
processing method of applying adjuvants that can restrict the toxicity and side effects of certain Chinese
Materia Medica
3.3.4
mutual inhibition processing 相恶为制
processing method of applying adjuvants to ease the strong nature of Chinese Materia Medica, thereby
achieving a balanced nature and avoiding damaging healthy qi
3.3.5
shape processing 制其形
processing method to change the shapes of Chinese Materia Medica and to separate the medicinal parts
4 © ISO 2020 – All rights reserved

---------------------- Page: 9 ----------------------
ISO 18662-2:2020(E)

3.3.6
flavour processing 制其味
processing method to adjust the flavour of the medicine
Note 1 to entry: This includes elimination of bad tastes.
3.3.7
quality processing 制其质
processing method to change the texture of a Chinese Materia Medica or medication
3.3.8
nature processing 制其性
processing method to alter the nature of a Chinese Materia Medica or medication
3.3.9
chemical processing 化学炮制
processing method which applies chemicals or adjuvants to stimulate change of the components of the
chemical materials according to the properties of those materials and the rules of change during the
processing of Chinese Materia Medica
Note 1 to entry: Change here includes increase, decrease, transformation or detoxication.
Note 2 to entry: Chemical processing is undertaken to enhance therapeutic effects and reduce toxicity.
3.3.10
biological processing 生物炮制
processing method which inactivates or applies an enzyme or microorganism
Note 1 to entry: This is performed to preserve the effective ingredients in the decoction pieces, to stimulate the
enzyme and the active ingredient to increase and transform, to decrease the toxicity and even to transform the
toxic constituents into atoxic ones.
3.4 Assisting material of Chinese Materia Medica processing 中药炮制辅料类
3.4.1
liquid adjuvants 液体辅料
liquid additives added during processing of Chinese Materia Medica
3.4.1.1
liquor and wine 酒
beverage made from a fermented substance
Note 1 to entry: The substance includes Chinese sorghum, barley, rice, grapes or other fruit. Liquor and wine,
with the main constituent of alcohol, has a sweet, pungent flavour and a hot but toxic nature. It can unobstruct
the blood vessels, enhance medicinal functions, conduct the therapeutic effect upward, dissipate cold and
eliminate unpleasant smells. Liquor and yellow wine are employed in processing and preparation of Chinese
Materia Medica.
3.4.1.1.1
yellow wine 黄酒
yellow-brown transparent liquid made from the fermentation of rice, millet, wheat or yeast, with an
alcohol content between 10 % and 20 % and relative density of 0,98
Note 1 to entry: This liquid has a unique fragrance. The chemical compositions include sugars, esters, acids,
amino acids and minerals.
© ISO 2020 – All rights reserved 5

---------------------- Page: 10 ----------------------
ISO 18662-2:2020(E)

3.4.1.1.2
liquor 白酒
烧酒
strong, fragrant, transparent, colourless distilled spirit made from the fermentation of rice, grain,
millet, Chinese sorghum or yeast, with 50% to 70% alcohol content and relative density of 0,82 to 0,91
Note 1 to entry: The chemical compositions include acids, esters and aldehydes.
3.4.1.2
vinegar 醋
yellow-brown to dark brown, transparent, sour liquid made from rice, wheat, Chinese sorghum or lees,
composed of 4 % to 6 % acetic acid
Note 1 to entry: Rice vinegar has a unique fragrance and is an ideal choice during processing, and a mature
example is best. It has a warm property, a bitter flavour, and functions of dissipating stasis and relieving pain,
regulating qi and moving water, removing toxins, eliminating bad smells and enhancing the medicinal function
in liver meridian.
3.4.1.3
honey 蜂蜜
golden-brown, semi-transparent, sweet, sticky fluid produced by bees from the nectar of flowers
Note 1 to entry: Honey is fragrant and mainly made of fructose and glucose. It has a neutral property, a sweet
flavour and functions of tonifying the middle energizer, moistening dryness, relieving pain, removing toxins
and eliminating unpleasant smells. When Chinese Materia Medica are processed with honey, they coordinate to
enhance the effect of tonifying the middle energizer and qi, invigorating the spleen and harmonizing the stomach,
moistening the lungs and relieving coughs.
3.4.1.3.1
refined honey 炼蜜
purified product of heated honey
Note 1 to entry: The heating process is aimed at destroying the enzymes, killing the microorganisms, decreasing
water content and increasing stickiness. Refined honey can be classified into slightly refined honey, medium-
refined honey and fully-refined honey in terms of heating degrees.
3.4.1.4
saline water 食盐水
transparent filtered liquid made from dissolved salts, which contains much sodium chloride and a little
magnesium chloride, magnesium sulphate and calcium sulphate
Note 1 to entry: When Chinese Materia Medica are fried with saline water, it can conduct the therapeutic effect
downwards to the kidney meridian, tonify the liver and kidneys, downbear deficient fire and promote urination.
3.4.1.5
ginger juice 姜汁
juice made from squeezed fresh ginger rhizomes or boiled dried ginger rhizomes
Note 1 to entry: Ginger has a mild warm property, a pungent flavour, and functions of warming the middle
energizer and dissipating cold, unblocking vessels by rescuing yang, drying damp and resolving phlegm,
stopping vomiting and removing toxins. When Chinese Materia Medica are processed with ginger juice, their cold
properties will be depressed, and the function of fortifying the stomach, stopping vomiting and reducing toxins
will be enhanced.
3.4.1.6
liquorice juice 甘草汁
dark-brown, filtered liquid made from decocted liquorice
Note 1 to entry: Liquorice has a neutral property and a sweet flavour, and functions of fortifying the spleen,
replenishing qi, clearing heat, removing toxins, dispelling phlegm and relieving tension and pain. When processed
with liquorice juice, the property of Chinese Materia Medica will be moderated and the toxins will be reduced.
6 © ISO 2020 – All rights reserved

---------------------- Page: 11 ----------------------
ISO 18662-2:2020(E)

3.4.1.7
black bean juice 黑豆汁
opaque, dark filtered liquid made from black bean seeds
Note 1 to entry: Black bean has a neutral property and a sweet flavour, and functions of activating the blood,
draining water, nourishing liver yin and kidney yin, nourishing blood, dispelling wind and removing toxins.
When Chinese Materia Medica are processed with black bean juice, they can enhance the functions of nourishing
liver yin and kidney yin and reducing toxins and side effects.
3.4.1.8
fresh animal bile 胆汁
yellowish-green, semi-transparent sticky fluid with an unpleasant smell, usually from pigs and goats
Note 1 to entry: Bile has a bitter flavour, a cold property, and the functions of clearing the liver and improving
vision, draining the gallbladder, reducing swelling, removing toxins and moistening dryness. When processed
with bile, the dry-heat property, toxicity and side effects of Chinese Materia Medica will be moderated, and the
functions of dispelling phlegm and stopping coughs will be enhanced.
3.4.1.9
rice-washing water 米泔水
greyish-white, opaque fluid from rice washing
Note 1 to entry: Rice-washing water is often deployed to remove oiliness, reduce the pungent-dry property
of Chinese Materia Medica, reinforce the function of tonifying spleen and harmonize the middle energizer by
immersing the oily Chinese Materia Medica into it.
3.4.1.10
sesame oil 麻油
oil squeezed from ripe sesame seeds in cold or heat pressing
Note 1 to entry: Sesame oil has a mild cold property, a sweet flavour, and functions of moistening dryness,
promoting defecation, clearing heat, removing toxins, and regenerating flesh, which is often deployed in the
processing of hard or toxic Chinese Materia Medica to make it crispy and less toxic.
3.4.1.11
mutton tallow 羊脂油
refined lipid oil from a goat or sheep
Note 1 to entry: Mutton tallow maintains a white solid form at room temperature and turns to transparent liquid
when heated. It has a heat property, a sweet flavour, and functions of warming and dissipating cold, tonifying
kidney yang, tonifying deficiency and moistening dryness. When Chinese Materia Medica are processed with
mutton tallow, their functions of warming and tonifying the kidney yang will be enhanced.
3.4.2
solid adjuvants 固体辅料
solid additives added during processing of Chinese Materia Medica
3.4.2.1
rice 稻米
mature seeds or grains of a type of aquatic cereal plant
Note 1 to entry: It has a neutral property, a sweet flavour, and functions of tonifying the middle energizer and
qi, invigorating the spleen and harmonizing the stomach. When Chinese Materia Medica are processed with rice,
the toxins and side effects will be reduced, the irritation will be reduced, and their effect of tonifying the middle
energizer and qi will be enhanced.
3.4.2.2
wheat bran 麦麸
brownish-yellow seed coat of wheat
Note 1 to entry: Wheat bran has a neutral property and a sweet, bland flavour.
© ISO 2020 – All rights reserved 7

---------------------- Page: 12 ----------------------
ISO 18662-2:2020(E)

Note 2 to entry: When stir-fried with Chinese Materia Medica, wheat bran can moderate dryness, eliminate
unpleasant smells and enhance the effects of the Chinese Materia Medica, and also dye the Chinese Materia
Medica with its smoke.
3.4.2.3
alum 白矾
明矾
irregular, colourless, transparent or semi-transparent massive crystal refined from alum ore
Note 1 to entry: Alum is hard but crispy, soluble to water, with the main chemical constituent of KAl(SO4)2•12H2O.
It has a cold property, a sour but astringent flavour, and functions of removing toxins, resolving phlegm, killing
parasites, astringing, drying damp and preventing decay. When Chinese Materia Medica are processed with alum
the impact of toxins is lessened, and their functions of resolving phlegm will be enhanced.
3.4.2.4
talc powder 滑石粉
powder refined, smashed and dried from silicate mineral talc, with the main chemical constituent of
hydrous magnesium silicate
Note 1 to entry: Talc is a white or whitish powder with a cold property, a sweet, bland flavour, and functions of
relieving strangury by promoting urination, clearing heat and removing toxins. When Chinese Materia Medica
are stir-fried with talc, they can be heated evenly. This method is especially applicable to pliable and tough
Chinese Materia Medica.
3.4.2.5
bean curd 豆腐
milky, white solid made from smashed soybean seeds via processing
Note 1 to entry: It has a cold property, a sweet flavour, and functions of tonifying qi and harmonizing the middle
energizer, generating thin bodily liquid to moisten dryness, clearing heat and removing toxins. When processed
with Chinese Materia Medica, it can reduce toxins and eliminate dirt.
3.4.2.6
soil 土
smoky, black and brown scorched earth, with the main chemical constituents of silicate, calcium salt
and other basic oxides
Note 1 to entry: Humus flava usta are most commonly used, while sienna and red halloysite can also be used. It
has a warm property, a pungent flavour, and functions of warming the middle energizer and harmonizing the
stomach, while arresting hemorrhage, stopping vomiting and astringing intestines to relieve diarrhea. When
Chinese Materia Medica are processed with earth, the irritation will be reduced and the effect will be enhanced.
3.4.2.7
clam shell powder 蛤粉
greyish-white powder made from calcined, smashed, dry clam shell
Note 1 to entry: It has a cold property, a bitter, salty flavour, with the functions of clearing heat and draining
damp, resolving phlegm and softening hardness. When Chinese Materia Medica are stir-fried with clam shell
powder, it will bubble up and become crispy.
3.4.2.8
river sand 河砂
hard, medium-sized sand
Note 1 to entry: When Chinese Materia Medica are stir-fried with river sand, the favourable heat conductivity of
the sand and enlarged contact area will result in evenly heated Chinese Materia Medica. This method is especially
applicable to hard Chinese Materia Medica to make them crispy and easy to smash, thus facilitating extraction of
the effective component.
8 © ISO 2020 – All rights reserved

---------------------- Page: 13 ----------------------
ISO 18662-2:2020(E)

3.4.2.9
cinnabar powder 朱砂
ground or water-ground clean, fine powder with the main chemical constituent of mercuric sulphide
Note 1 to entry: Cinnabar powder has a mild, cold property, a sweet flavour and functions of calming fright,
tranquilizing spirit and removing toxins.
3.5 Procedure of Chinese Materia Medica processing 中药炮制方法类
3.5.1
cleaning 净制
operating procedure of removing impurities and non-medicinal parts and the separation of
medicinal parts
Note 1 to entry: Chinese Materia Medica that cannot be directly used clinically after cleaning are called "cleaned
Chinese Materia Medica" and those that can be directly used clinically are called "decoction pieces".
3.5.2
cutting 切制
operating procedure of softening Chinese Materia Medica after cleaning and then chopping them into
pieces, shreds, cubes and segments
Note 1 to entry: Chinese Materia Medica after cutting are called "decoction pieces".
3.5.3
stir-frying 炒制
procedure where cleaned and cut decoction pieces are put into a pre-heated container and heated
continuously at the appropriate temperature while stirring or rotating
Note 1 to entry: This process is classified into plain-frying and frying with solid adjuvants.
Note 2 to entry: Stir-frying may be with or without adjuvants.
3.5.3.1
plain-frying 清炒
单炒
stir-frying without any adjuvants
Note 1 to entry: Plain-frying can be classified into yellowish-frying, burnt frying and carbonized frying according
to the different frying degrees.
3.5.3.1.1
yellowish frying 炒黄
procedure of stir-frying with mild or moderate fire until the surface of the decoction pieces turns
yellow or darker, bubbles up, or cracks and releases a unique smell
3.5.3.1.2
burnt frying 炒焦
procedure of stir-frying with moderate or strong fire until the surface of the decoction pieces is burnt
yellow or burnt brown outside, turns darker inside and releases a sweet burnt smell
3.5.3.1.3
carbonized frying 炒炭
operating procedure of putting the cleaned and cut decoction pieces into a pre-heated container, heating
it continuously with moderate or strong fire
...