When there is only fire, roast: the food is probably cooked in the fire until it is cooked (actually it is half-cooked). Smoke: the fire does not touch the food, but relies on very high-temperature smoke (usually containing a small amount of carcinogens). There is a pot, no oil and no water.

Food (usually refers to flat bread) is placed on an iron pot (usually a frying pan). Pan-fried with oil and no water: a small amount of oil, a small amount of flipping. Frying: a medium amount of oil, a large amount of flipping. Frying: also

Weighing is a type of stir-frying. The difference is that the first action of food entering the pot is to slide down along the wall, and the stir-frying process is very short. Frying: a large amount of oil, a small number of flips. Burning: a large amount of oil, a large number of flips.

Boiling in a pot without oil and water: a large amount of water, basically no turning. Steaming: the food does not touch the water, and uses high-temperature water vapor. Boiling: it is boiling, but the difference is that this method refers to dividing stuffed food into small batches for boiling: (

Sound), belongs to steaming. The difference is that the food does not come into contact with water, but must also be placed in a container (usually sealed). Rinse: belongs to boiling. The difference is that the food stays in the boiling water for a short time, and the action is like washing clothes.

, hence the name: it belongs to boiling. The difference is that the food stays in the boiling water for a short time, and a strainer is usually used.