san cai

San Cai, meaning "Three Talents," is a traditional Chinese culinary technique that combines three key cooking methods: boiling, braising, and steaming. This approach allows chefs to develop complex flavors and textures within a single dish. For example, a dish might include ingredients that are initially boiled to tenderize, then braised for rich flavor, and finally steamed to preserve delicate qualities. San Cai balances the different techniques to create harmonious, flavorful dishes that showcase both culinary skill and cultural tradition. It highlights the importance of varied methods in achieving depth and sophistication in Chinese cuisine.