At present, there are 24 common Chinese cooking methods in China, namely:

Stir-fry, fry, boil, stew, stew, simmer, burn, chop, boil, label, stew, fry, paste, collapse (this is a typo, it should be beside the word fire, so it can't be typed), steam, roast, rinse, boil, wire drawing and honey juice.

The main cooking methods of cold dishes in China are: stir-frying, mixing, salting, marinating, freezing, crisp, smoking, sauce, rolling, waxing, frosting and filling, totaling 12.