There are 35 kinds of cooking in China: 1. Stir-fry-heat the pot with oil, pour in the food and seasonings, and stir them quickly with high fire to ripen. Distinguish between frying, stewing and frying. 2, burning-after frying, add water or broth to a small fire, the taste is rotten. There are braise in soy sauce, white burn, dry burn and so on. 3. Steaming-a method of putting food into a steamer and boiling it with water, and using the heat of water vapor to make it mature. Can be divided into steaming, powder steaming, brewing steaming and so on. 4. Frying-put the food into a large amount of boiling oil, and use the oil heat to make the food mature in a short time and appear golden yellow. 5, explosion-food using hot oil or hot sauce, hot soup, quickly made into dishes. Can be divided into oil explosion, sauce explosion, soup explosion and so on. 6. Fry-fry the food in a pot with a little hot oil. It can be divided into raw frying and dry frying. 7. Baking-Put the food with good taste on the baking net or in the oven and heat it to make it cooked thoroughly. It can be divided into dry roasting, raw roasting and charcoal roasting. 8. Pickling-The method of washing and draining the food, putting it into a container, and pickling the food with salt or soy sauce. Can be divided into salt pickling, sauce pickling and so on. 9. Brine-Raw or cooked food is put into boiling marinade, and the food is cooked into a special flavor. 11. Fumigation-When the food is cooked, put it on the fuel fire of tea, pine branches, brown sugar, etc. lit below and smoke it into sauce yellow. It can be divided into raw smoked and cooked smoked. 11. Freezing-The food is boiled and seasoned, and the cabbage or pectin powder is boiled into a soup, and it is frozen when it condenses. 12. Mix-Mix raw vegetarian food or cooked meat food, and then serve it. Can be divided into cold mix, hot mix and so on. 13. Stew-several kinds of food are cooked or half-cooked, and then returned to the pot to stir-fry, burn or cook together. 14. Mang-The food is poured into the boiling soup from the side of the pot. When it is boiled again, add chopped green onion, ginger and soup with food and pour it into the soup bowl. 15. Slip-thicken with white powder or pour hot oil to make the dish look smooth and delicious when serving. Can be divided into oil slip, vinegar slip, paste slip and so on. 16. Scalding-Put the food in boiling water or boiling oil until it is half cooked, remove it and drain it before returning to the pot for other cooking. 17. Stew-Fill the food with water and put it into the pot, or add onion ginger wine to taste, and simmer slowly on low heat until the food is cooked and rotten. 18. Cook-The food is wrapped in a pot with appropriate cold water or boiling water and cooked or boiled. 19. Braise-stir-fry, burn or cook the food first, add a small amount of broth, and simmer on low heat until the soup is dry to make the dish cooked. 21. Bake-After seasoning the meat, wrap it in tin foil, bury it in a parched salt pile or wrap it in gauze, bury it in a parched onion section, and slowly burn it with a small fire. 21. Rinse-Slice the food, put it in a pot, boil the soup, rinse it back and forth, and eat it with comprehensive sauce. 22 Soak-Put the fruits and vegetables in a container filled with salt, sorghum wine, cold boiled water, crystal sugar and spices for some time to eat. There are two kinds of salt water bubble and sweet and sour bubble. 23. Drunk-When meat dishes are soaked in good wine, they are steamed or eaten raw. Such as drunken chicken and drunken shrimp. 24, rolling-food into boiling water or boiling soup, make it cooked in a short time. 25. Baking-Put the food in a pan or a baking net after the taste is adjusted, and slowly dry the food with low fire. 26, simmer-food into the pot to slow fire, burn mature rotten or into thick soup. 27. Wind-The food is salted in the shade with salt, wine and spices, and the water in the food is completely dried by wind to preserve it for a long time. 28. Crispy-The food is fried in hot oil, taken out and cooled, and then fried again with low fire to make it crisp or slowly simmered with balsamic vinegar. 29. Bad-Dry fish or fresh meat is soaked in distiller's grains to make it durable and not bad, and steamed with seasoning when eating. 31. Sweet-food is soaked or boiled into soup and baked into cakes by adding appropriate amount of sugar. 31. Buckle-Put the main course into the bowl in order not to make it messy, put condiments and condiments on it, steam it in a steamer, and buckle it upside down on the plate when eating. 32, spell-meat and vegetarian dishes are cooked separately, sliced or diced, and orderly arranged in a large plate. Also known as cold cuts or platters. 33.-Also known as paste or thick soup, it is a method of cooking soup by thickening the material after cooking the broth. 34. Sauce-The food is soaked in soy sauce or bean paste and then heated and cooked. 35. Stir-fry a small amount of oil in the pot, then put the food in the pot, stir-fry with a spatula, and dry the food with low heat to flavor it.