There are dozens of traditional cooking techniques in China, including frying, frying, frying, cooking, frying, pasting, roasting, stewing, steaming, braising, boiling, stewing, stewing, pickling, mixing, roasting, marinating and freezing.

and there were a lot of books about cooking in ancient times. They combined the research results into a book, among which the most precious cooking objects in the famous families of the six dynasties were recorded in Yu Zong's Record of Food Treasures, which reflected the high achievements of ancient Chinese cooking. And the high achievement of culture.

Qing Yi Lu, written by Tao Gu in the Northern Song Dynasty, is an essay collection written by him from the Sui and Tang Dynasties to the Five Dynasties, in which there is an introduction to diet. The characters in the book have a humorous style of entertainment, which reflects the rich history of food culture in many ways. The book records the Sui Dynasty's "Xie Satire Food Classic" and the Tang Dynasty's "Burning Tail Food List", which are the only relatively complete food lists we can see today for the court and government banquets in the Sui and Tang Dynasties. These are all books with explanations of cooking methods that have been preserved in ancient China.

China's cooking technology has a long history and exquisite skills, and there are many world-famous exquisite and excellent delicacies. The traditional cooking techniques in China are characterized by extensive selection of materials, meticulous selection of materials, exquisite knife skills, varied techniques, flexible application, various varieties, attention to fire power, texture, changeable seasoning, hygiene, nutrition, beautiful colors, strong artistry, unique style and so on, with complex and detailed technical content.