1. Braised in soy sauce: Generally cooked into warm colors such as deep red, light red, sauce red, maroon, golden yellow, etc. Choose from a variety of condiments. Use seafood soy sauce and soy sauce for seasoning. Representative dishes: braised pork, braised fish, braised pork ribs.

3. Dry roasting: similar to braised in brown sauce, but dry roasting does not use water starch to reduce the juice. It uses medium heat to basically reduce the juice during cooking, so that the flavor can penetrate into the interior of the raw materials or adhere to them. A method of preparing dishes on the surface of raw materials. The dishes are required to be dry, crispy, tender, beautiful in color, and take a long time to taste, so the taste is mellow and rich. The finished dish can be sprinkled with a few garnishing ingredients, such as chives, coriander, etc. Dry roasting pays attention to oil but no juice or little juice. Representative dishes: dry-roasted fish (Sichuan cuisine), dry-roasted winter bamboo shoots, dry-roasted Changyu (Shandong), and dry-roasted beef breast (Cantonese).