炒黄是指将药物或食物放在锅内用文火加热不断翻动。炒至香脆、表面呈淡黄色或比原色稍深的方法。目的是使原料作质松脆，便于粉碎和煎出药性，能矫正不良气味。例如炒鸡内金，文火炒至酥泡卷曲，有腥气溢出为度。
炒黄豆 Fried beans ; fried soybeans
清炒黄瓜 stir-fried cucumber
虾米炒黄瓜 fried cucumber with shelled shrimps ; cucumber w/dried shrimp
豆腐泡炒黄豆芽 fried bean sprouts with bean curd puffs
黄油炒豌豆 fried peas with butter
黄油炒口蘑 fried mushrooms with butter
黄油炒青豆 fried green peas with butter
黄油炒通心粉 fried macaroni with butter ; Macaroni in butter
黄油炒菠菜 fried spinach with butter
黄油炒饭 fried rice with butter
蒸羊羔肉、手抓羊肉、羊肉泡馍、羊肉粉汤、黄焖羊肉、羊肉串、辣子炒鸡、烧鸡、烧牛肉、羊杂碎等，无不味道鲜美，各具一格。
Steamed lamb, mutton, Pita Bread Soaked in Lamb Soup, mutton powder soup, stew lamb, mutton, spicy fried chicken, Roasted Chicken, roast beef, sheep offal, all taste delicious, with one.
用2汤匙油爆香洋葱，加入中虾、甜黄椒及芡汁，炒匀至热透。
Saute onion in 2 TBSP oil until fragrant. Add prawns, bell pepper and sauce mix. Stir well until heated through.
其主要成分为炒白芍、阿胶、五味子、麦冬、 火麻仁、枸杞子、蝉蜕、全蝎、生地黄、龟板、生牡蛎、生鳖甲、鸡子黄。
The main ingredients include white peony root, ass-hide gelatin, schisandra, ophiopogon root, wolfberry fruit and other eight kinds of Chinese medicinal materials.
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