此条目介绍的是烹调方法。关于肉块，请见“肉排”。扒是一种烹调方法。
鲁菜
先用葱姜炸锅，下预先摆放成形的主料、汤汁和调味品，烧开并用中小火烧入味，中途不搅拌，然后用旺火加水淀粉收汁，出锅。扒根据调味汁可以分红扒、白扒、以及和汤汁加入牛奶的奶扒。
粤菜[1]
参考资料
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