1, stir-fry: The common cooking method of Chinese food is the cooking process in which one or several kinds of dishes are put in a special concave pot, and the heat transferred from fire to the iron pot is used as the carrier, oil, seasoning and dishes are added, and then the dishes are turned over with a special tool "spatula" to fry them.

2. Stewed food: refers to the cooking method of adding food raw materials into soup and condiments, first boiling with high fire, then turning into medium and small fire and cooking for a long time.

3. Cooking: Heat water in the pot, and put the dish into it for heating, similar to stew.

4. frying: generally speaking, frying means heating a small amount of oil with a pot, and then putting the food in to make it cooked. The surface will be slightly golden yellow or even slightly awkward.

5. Frying: It is a cooking method with strong fire and cooking oil as the heat transfer medium, which is characterized by strong fire and more oil consumption (generally several times more than raw materials, and the catering industry is called "big oil pan"). Most of the raw materials heated in this way should be fried twice at intervals.

6. Cooking: a kind of cooking technique, which can be divided into two types: (1) cooking with chicken, duck, fish, shrimp and meat. (2) Cooking with vegetables as the main material. Cooking is a kind of cooking technique that on the basis of frying or frying, the supernatant is cooked to taste and become a dish. Deep-frying is a method that the processed raw materials, with or without paste, are fried in hot oil and taken out, and the supernatant is cooked to taste and become a dish. Frying is a cooking technique that on the basis of frying, clear juice is cooked to taste and become a dish. Cooking techniques: The processed small raw materials are marinated, directly powdered or hung in the lake, fried in an oil measuring pan (or fried with less oil), and then returned to another hot oil pan (or the original pan is left with less oil) to cook in the pre-prepared seasoning clear juice and heat it at high temperature, so that the raw materials can quickly absorb the flavor juice and become a dish with rich aroma.