China's cooking methods include frying, frying, steaming, boiling, stewing, stewing, marinating, dipping, roasting, frying, salting, mixing and painting. Here's a detailed introduction to the method:

1, steaming method

Steaming is one of the cooking techniques in China, which is widely used in cooking dishes. It is a cooking method that uses the heat of steam to make food mature.

2. Cooking method

As a cooking term, "stew" refers to a cooking method in which food raw materials are added with soup and seasoning, first boiled with high fire, then turned to low heat and cooked for a long time. Belonging to the fire roasting technology. Among them, it is divided into: boiled and not boiled. 3. Halogen method

Halogen is a cold dish. Put the processed raw materials or prefabricated semi-finished products and clinker into the prepared marinade pot for heating, so that the aroma and flavor of marinade can permeate into the raw materials to cook dishes, and then cool and plate.

4, simmering method

Stewing process: firstly, blanch the processed raw materials with boiling water, add appropriate amount of soup and seasoning into a casserole, boil with strong fire, skim the floating foam, cover the lid, and heat for a long time with low fire until the soup is thick and the raw materials are completely soft.

5. Pickling method

There are many kinds of curing methods, such as salt curing, sugar curing, sauce curing, wine curing and nitrate curing. The most commonly used method is pickling, that is, wiping clean raw materials with salt or soaking them in salt water. Pickling can make the water in the raw materials seep out and the salt taste seep in, so that the pickled food can keep its original crispy and delicious characteristics.