The word "stir-fried" often appears in the menu of Chinese restaurants, which usually refers to the use of high-temperature stir-fried ingredients to make them fresh and tender in taste and attractive in color. Stir-frying is mainly based on fire and quick frying. Many tools such as wok or spoon are used to stir fry, so that the ingredients can be fully heated, and seasonings can be added to flavor, so that different flavors of stir-fried dishes can be prepared. Stir-fried is rich in vitamins and protein, and is suitable for staple foods such as rice and noodles.

In addition to appearing frequently in Chinese restaurants, stir-frying is also a part of China's traditional food culture, and it is also very common at family tables. Some classic stir-fried dishes, such as kung pao chicken, shredded pork with fish flavor and fried shrimp, are very popular. When making stir-fry, we need to pay attention to the control of heat and time, and let the ingredients stir-fry for a proper time to produce aroma and taste, instead of boiling or frying.

With the development of society and the improvement of people's quality of life, more and more people choose to eat out. In restaurants, stir-fry is one of the most common dishes, and some stir-fry dishes with local characteristics have become representative dishes of local catering culture. At the same time, stir-frying is also constantly innovating and evolving, such as healthier taste and vegetarian stir-frying are beginning to be favored by people. In a word, stir-frying is a kind of Chinese food with rich cultural connotation and high nutritional value, and it is also an indispensable part of China's food culture.