Frying
Heat the oil in the wok, add the ingredients and seasonings, and quickly mix over the high heat. Frying includes quick-frying, braise-frying, stir-frying and so on.
Braising
Add water or soup-stock after frying and braise over low heat to make the food tasty and rotten. Braising includes brown, white and dry-braising.
Steaming
Place the food in a steamer and boil the water to cook the food in the vapor. Steaming consists of basic steaming, rice flour steaming and brew-steaming.
Deep-frying
Add much edible oil to the wok and put the food into the oil to cook quickly with the heat until the food turns golden yellow.
Stir-frying
Cook the ingredients quickly in edible oil, sauce or broth with high heat. Stir-frying can be made with oil, sauce or broth.
Sautéing
Cook the food in a wok with a little hot oil. It can be made with or without water.
Roasting
Put the seasoned ingredients on the grill or in the oven to heat and cook thoroughly. It can be divided into dry-roasting, raw-roasting and charcoal-roasting.
Salting
Put the clean ingredients in a container and add salt or soy sauce to preserve. It can be made with salt or soy sauce.
Flavor-potting
Add raw or cooked ingredients to the boiling marinade to get the special flavor.
Smoking
Put the processed ingredients over the burning tea leaves, pine branches, brown sugar or other fuel. It consists of raw smoking and cooked smoking.
Jellying
Add agar or pectin powder to the cooked food and curdle it into the jelly form.
Stirring
Add seasonings to raw vegetables or cooked meat, mix evenly and serve when tasty. It can be divided into cold mixing and hot mixing.
Precooking before Stewing
Cook or semi-cook several ingredients before frying, braising or stewing together.
Quick-boiling in Broth
Put the ingredients into the boiling broth, add chopped green onion and bruised ginger, and take out into the bowl when the broth boils again.
Slippery-frying
Thicken with mixture of cornstarch and water or pour hot oil onto the dish to make it tasty and tender. It can be made with oil, vinegar or thickening.
Quick-boiling in Water
Put the ingredients in boiling water or oil until half-cooked, and take out for other cooking.
Stewing
Put the ingredients into the pan with water, add seasonings like ginger, scallion and cooking wine, and cook over the low heat until thoroughly cooked.
Boiling
Put the ingredients into the pan with cold or boiling water and cook until cooked or thoroughly cooked.
Fry-simmering
Add a little broth to the fried, braised or boiled food and cook with a very low fire until there is no more broth.
Grilling
Wrap the seasoned meat in tinfoil and bury it in hot salt or wrap it in gauze and bury in hot scallion sections to cook over the low heat.
Dip-boiling
Dip the thinly-sliced ingredients in the boiling soup until cooked and take out to eat with seasoning sauce.
Pickling
Soak vegetables and fruits in the container with salt, wine, cold boiled water, rock candy and condiment for a certain period of time. It can be made with salt or sugar and vinegar.
Wine-steeping
Steep the meat in high-quality wine and serve either cooked or raw, such as wine-steeped chicken and shrimp.
Quick-boiling
Put the ingredients in boiling water or broth to cook quickly.
Baking
Put the seasoned ingredients in a pan or on the grill to dry over low heat.
Simmering
Put the ingredients in a wok to cook over the low heat until thoroughly cooked or the broth becomes silky.
Drying
Pickle the ingredients with salt, wine and condiments and dry in the shade with wind until the food goes completely dry for long-term preservation.
Crisping
Deep-fry the food, take out and cool down. Then, deep-fry again or add vinegar to crisp it.
Vinasse-steeping
Steep the dry fish or meat in vinasse for long-term preservation and steam with seasonings before eating.
Sugar-coating
Coat the ingredients with sugar to steep, boil or bake into cakes.
Inverting
Put the properly processed base in a bowl in order to keep it from being scattered and add seasonings onto it. Steam in the steamer and invert onto a plate to serve.
Assorting
Slice the cooked meat or vegetarian food and assort on a large plate in order. It is also called Assorted Cold Dish.
Brothing
It is also called pasting or potaging. Cook the ingredients into soup-stock and add thickening.
Saucing
Steep the ingredients in soy sauce or thick broad-bean sauce for a certain period of time and cook before serving.
Raw Stir-frying
Put a little edible oil in the wok, then add the ingredients, constantly stir-fry with a turner to dry over low heat and season.