As far as I know, there will be 26 kinds, as follows: frying, frying, frying, boiling, roasting, stewing, stewing, boiling, washing, stewing, steaming, frying, pasting, collapsing, roasting and roasting with salt. However, due to the development of the times, it is likely that a new cooking technology will continue to emerge. There are 24 common cooking methods in Chinese restaurants, namely: frying, frying, boiling, stewing, stewing, roasting, roasting, stewing, stewing, frying, pasting, collapsing (this is a typo, it should be beside the word fire, but it can't be typed) and steaming.

The key cooking methods of cold salad in China: stir-frying, mixing, salting, salting, freezing, crisp, smoking, sauce, rolling, waxing, icing and stuffing, totaling 12. For example, frying is not too much oil, so it can be called fragrant frying. Stir-fry oil gradually, but stir-fry raw and home-cooked food. Explosion needs to be cooked quickly with popularity and high temperature, or oil explosion. Frying is oil. Put more things in the pot and fry them until they are done. If you can eat them directly, it's called frying. Steaming is to put the things you need to steam in a steamer or pot with water, which can be called steaming or boiling. It is to boil things in a pot, which is called water boiling.

There are many ways of cooking: for example, the behavior of (home-cooked tofu, small fried chicken) is to fry the finished product with low fire and make it, so as to achieve the actual effect of fried chicken shreds. There are also many ways to stir fry: for example, some dishes need to be fried quickly, such as pork liver, or stir fry slowly with slow fire. It's delicious. There are many kinds of stir-fry dishes, so it is necessary to cook dishes quickly on the fire, such as (Hot Kidney Flower) and (kung pao chicken). This dish can only be cooked in an explosive way if it tastes crisp and delicious.

There are many cooking methods of frying, for example, meatballs must be fried to highlight the actual effect of meatballs (burnt meatballs). Another example (fish-flavored eggplant) is the cooking method of frying first and then burning to achieve the taste of the dishes. There are many kinds of steamed vegetables, such as (braised pork with dried plum) which needs to be steamed to meet the needs of dishes, and (steamed pork ribs with powder) which must be steamed. After years of tempering, the development trend of China restaurants is a detailed special food management system dominated by eight major cuisines, supplemented by local specialties in many areas, but whether it is "Sichuan, Shandong, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou"; Hakka cuisine and Shanghai local cuisine, their cooking skills are inseparable from the basic methods of frying, boiling, steaming and frying. Only the majors are different, and the skills they focus on are different.