扒是一種烹調方法。
魯菜
先用蔥薑炸鍋，下預先擺放成形的主料、湯汁和調味品，燒開並用中小火燒入味，中途不攪拌，然後用旺火加水澱粉收汁，出鍋。扒根據調味汁可以分紅扒、白扒、以及和湯汁加入牛奶的奶扒。
粵菜[1]
參考資料
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