As far as I know now, there will be twenty-six, as follows: stir-fry, sauté, stir-fry, explode, deep-fry, cook, broil, grill, simmer, braise, stew, boil, shabu-shabu, braise, steam, pan-fry, stick, boil, grill, bake, bake with salt, tenderize, pull, frosting, smoke, and microwave heating cooking. However, due to the development and evolution of the times, it is likely that a new cooking technique will continue to emerge. There are 24 common Chinese restaurant cooking methods, namely: stir-fry, deep-fry, stir-fry, explosion, cooking, stewing, stewing, simmering, burning, grilling, cooking, boiling, boiling, braising, frying, pasting, collapsing (this is a typo, it should be the fire side, but can not be typed out), steaming, baking, shabu-shabu, simmering, pulling the silk, the fragrant, the tender, the meat, the salt baking.

China's coleslaw key cooking methods: choking, mixing, pickling, brining, freezing, crispy, smoked, sauce, roll, wax, hanging frost, irrigation, a total of **** 12 kinds. For example, frying is not too much oil, gradually rotten, can be called fragrant frying. Frying on the oil properly and gradually fried, can be raw fried, home cooking. Explode to use go red high temperature quickly cooked, can also be said that the oil explosion. Frying is the oil to be more items into the pot straight fried, can be eaten directly, called aroma fried. Steaming is to put the items you need to steam, put the steamer or pot with water to steam, can be called steaming, there are also boiled, that is, the pot of water to put the items to cook, called water blanching, cooked boiled.

The production method of frying has many dishes: for example, (homemade tofu, small fried chicken) the behavior is to be sure to fry the finished product with a small fire after the production of processed, in order to achieve the actual effect of the dish fried chicken wire. Stir frying is also a variety of ways: for example, there are a number of dishes to be anxious to stir fry, (such as fried pork liver), as well as (small fried meat) slow stir frying over moderate heat. The flavor only highlights. Explode the way the dish is also more, be sure to fire quickly start the dish, such as (hot cashews), (Gong Bao chicken) this dish to dish flavor crisp and delicious highlights be sure to burst the way of cooking can be.

Fried cooking methods are also many, such as meatballs must be fried to highlight the meatballs outside the crispy tenderness of the actual effect (burnt meatballs). The first thing you need to do is to fry the eggplant and then broil it to make it taste good. Steaming is also used for many dishes, for example, steamed pork with dried plums (梅干菜扣肉), steamed pork ribs (粉蒸排骨), etc. Steaming is also used for many other dishes. Chinese restaurants through the years of experience, the development trend for the eight dishes as the leading hit, many regional local specialties for the assistance of the detailed characteristics of the food management system, but whether it is "Chuan, Lu, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan, Huizhou"; or Hakka cuisine, Shanghai local dishes such as this regional cuisine, its production techniques are not separated from the frying, boiling, steaming, stir-frying this basic method. The preparation techniques are not separated from the basic methods of frying, boiling, steaming and stir-frying. It's just that the specialties are not the same, and they focus on different techniques.