1. Slipping vegetables: Slipping vegetables takes two steps. The first step is to fry or size the raw materials with medium oil temperature. The second step is to put the sauce and seasoning into the pot, pour the fried raw materials and turn them over and take them out of the pot. Slippery vegetables are crisp, tender and soft. Generally, the second step is to stir fry on fire and stir fry quickly. Common dishes are "sliced meat" and "vinegar-preserved cabbage".

2. Braised: It is a cooking method in which the main ingredients are fried to half-cooked, and then the soup is simmered to maturity, which is characterized by softness but not greasy. Such as "braised chicken nuggets" and "braised prawns".

3. Burning: first stir-fry or bake the main ingredients with fire, then add the auxiliary materials, and then add the soup to stew until cooked. It is characterized by thick juice, little soup, soft and rotten vegetables and beautiful color. Such as "braised sea cucumber" and "dried fish".

4. Baba: Baba is a method of cooking in a water pot after seasoning with raw materials. The method of water chestnut is simple and easy to do, and the focus is on seasoning. Chicken soup and bone soup are generally used, and ingredients are added to enhance the taste. Characterized by lightness and refreshment. There are vegetables and soup, suitable for winter. Like "Juan Maruko".

5. Steaming: it is a method of seasoning raw or semi-cooked raw materials and steaming them in a steamer. Steaming can be divided into steaming, dry steaming and powder steaming. Original flavor, complete shape and fresh texture. Such as "steamed chicken nuggets" and "rice flour meat".