In terms of the amount of soup in the finished dish, from most to least, it is boiled, boiled, simmered, stewed, simmered, braised, roasted, simmered, and roasted.

Boiling and boiling are similar. For a short time, it's boiling over high heat; for a long time, it's boiling over medium-low heat.

Boiling and stewing are similar. Simmer over low heat for a long time; bring to a boil over high heat, and simmer over low heat for a long time.

Stewing is similar to stewing. The soup is slightly less, covered to create a certain high pressure, boiled over high heat, and simmered over low heat for a long time. In short, it is high-pressure stewing.

Stewing means putting various cooked ingredients and easy-to-cook raw ingredients together, and quickly cooking them in a medium amount of soup to make a dish.

For burning, most of the materials used are raw materials. Bring a small amount of soup to a boil over high heat, add the flavor over low heat, and leave it uncovered for a short time over high heat to reduce the juice.

Simmering is mainly used for processing raw ingredients. Simmer over low heat for a long time and add salt only when the meat is tender. Most of them leave out the ingredients but not the soup, or the soup is used for other purposes.

Wan, which is very regional. I have never heard of it before. After searching, I found that it is a method of cooking vegetables by burying them in rice. It looks like the form is the same as baking.