1. Pan-frying, deep-frying, and stir-frying: such as pan-fried pancakes, deep-fried bean curd, and stir-fried meat. Through the temperature of the oil will be cooked until the surface of the golden crispy or fried to a dark color.

2. braised, stewed: such as braised pork, stewed duck. Through soy sauce, sugar, cooking wine and other seasonings, in the same fire slowly cooking, so that the ingredients color and flavor.

3. Roast: such as roast duck, kebabs and so on. The ingredients are grilled directly over an open fire, resulting in a crispy, golden surface.

4. Braising and stewing: stewed chicken, noodles, etc. The ingredients are slowly cooked over low heat in a covered pot. The ingredients are cooked slowly over low heat in a covered pot to make them flavorful and soft.

5. Wet stir-fry: such as homemade bean curd, shredded pork with green peppers and so on. Sauté the ingredients quickly in the pan by stirring, and then add a little stock to cook.

6. dry stir-fry: such as dry-fried beans, dry-fried eggplant. Put a little oil in the pot and stir-fry the ingredients at high temperature until dry and crispy.

7. Steaming: such as dumplings, buns, chicken and so on. Steam cooks the ingredients so that the surface is moist and tender and the texture is easy.

8. Buttermilk and goulash: such as buttermilk chicken and goulash. First, the ingredients in the frying pan stir fry, then add the appropriate amount of soup boiling, low heat to cook the ingredients until the soup concentration.

9. Hot and sour cooking: such as hot and sour potato, hot and sour noodles. Add the right amount of cut ingredients, vinegar, chili peppers, onions and ginger and other seasonings for cooking, the taste of sour and spicy appetizing.

In addition to this, there is a wide range of cooking techniques such as buckled meat, marinated, sweet and sour, and kung pao. Chinese food cooking techniques are unique, a wide range of flavors, is an important part of Chinese cuisine.