Southern and Northern Dynasties. In the theory of salt and iron in the Western Han Dynasty, there have been records of hotels selling leek eggs. The Western Han Dynasty wok was unearthed from the Han Tomb in Mancheng, and the cooking process was recorded in the Book of Qi Yao Min in the Southern and Northern Dynasties. During the Wei, Jin, Southern and Northern Dynasties, there was a clear written record of cooking. This is a great event in the cooking history of China and even the world.

With the maturity of iron smelting technology and people's processing and utilization of vegetable oil, wok and vegetable oil have gradually become popular. Until the Southern and Northern Dynasties, China's representative cooking technology-frying appeared and was applied. After the Tang and Song Dynasties, speculation appeared more and more frequently in historical records. It can be said that "stir-frying" has been accepted by China people since it was invented, and it has developed into a unique and diverse cooking method.

"Stir-frying" can be said to be the main cooking technique in China today. No matter the dishes used in the daily diet of ordinary people or the delicacies on the menu of state banquets, most of them are cooked by "frying" or abnormally frying. It was 1500 years ago that the "stir-fry" laid the basic characteristics of Chinese cuisine in the future and satisfied countless gluttony desires. China has always been called "the kingdom of cooking".

The "Five Lettuces" eaten in the early spring of the Tang Dynasty are sliced and fried with sheep, cattle, rabbits, bears and venison until cooked, then cut into thin strips and mixed with seasonings. In the Northern Song Dynasty, many dishes named after "Fried" began to appear, such as "Fried Rabbit", "Fried Crab" and "Fried Clam" in Tokyo Dream. With the maturity of the "speculation" method, the emphasis on "temperature" has also appeared. The concept of "Wen" originated from the original flavor of Lu Chunqiu in the Warring States Period. The so-called "fire is the discipline" means that temperature is the key. However, in the pre-Qin period, there was no problem of cooking meat and soup, just waiting for the food to be cooked, and roasting only needed to control the temperature to avoid burning the food. Even if frying is similar to frying, it is not difficult to control the "temperature" because of the oil; Only "frying", there is less oil in the bottom of the pot, the processed dishes are small in size, the cooking time is short, and it is very important to grasp the heat. In the Tang Dynasty, Ren Duan recorded a general's words in Youyang Miscellaneous Language: "Don't eat badly, but wait for the heat." It can be said that "stir-frying" has been accepted by China people since it was invented, and it has developed into a unique and diverse cooking method. Cooking can be vegetarian or mixed with meat and vegetables. A small amount of meat and more vegetables can make a dish. Its invention enables ordinary people to have daily dishes and meals, which is really an important contribution of China people to world cooking.