China's cooking mainly the following 35 kinds: 1, frying ---- pan wrapped in oil hot, the food and seasonings poured in, with high heat and quickly stirred to maturity. Divided into clear fried, braised fried, stir-fried, etc. 2, burned ---- fried after adding water or broth to a small fire, taste through the quality of the rotten method. There are braised, white braised, dry braised, etc. 3, steamed ---- food into the steamer in the fire water rolling, the use of water vapor heat to make it mature method. Can be divided into steamed, steamed, steamed, stuffed steam, etc. 4, deep-fried ---- food into a large amount of boiling oil, the use of oil heat to make the food in a short period of time to mature, was golden brown. 5, burst ---- food using a large fire, hot oil, or hot sauce, hot soup, and quickly made into a dish. Can be divided into oil explosion, sauce explosion, soup explosion, etc. 6, frying ---- will be a little hot oil in the pan fried food. Can be divided into raw frying, dry frying, etc. 7, baked ---- food seasoned flavor on the grill or in the oven, heating so that it is cooked. Can be divided into dry grilled, raw grilled, charcoal grilled, etc. 8, marinated ---- food washed and drained into a container, salt or soy sauce to marinate the food into the flavor of the method. Can be divided into salt pickling, pickling sauce, etc. 9, marinade ---- raw or cooked food into the boiling marinade, the food will be cooked into a special flavor. 10, smoked ---- food cooked, placed below the ignition of tea, pine, brown sugar and other fuels on the fire smoked into a yellow sauce. Can be divided into raw smoked, cooked smoked, etc. 11, frozen ---- food boiled and seasoned with parsley or pectin powder cooked into a soup, to be condensed that is frozen. 12, mixed ---- will be eaten raw vegan or cooked non-vegetarian food seasoned and mixed, to be flavored to be eaten. Can be divided into cold, hot mix, etc. 13, braised ---- several kinds of food were cooked or half-cooked, and then back to the pot together with the mixed stir-fry, mixed burn or mixed cooking. 14, boil ---- food from the side of the pot poured into the boiling broth wrapped, to be once again rolled with green onions and ginger with the food soup poured into a soup bowl. 15, slipped ---- thickening or pouring on the hot oil to thicken the powder, so that the dishes on the table look tender and tasty. 16, the food is not only a good choice, but also the most important thing is that it can be used for the food. 17, the food is not only the food, it is also the most important thing for the food. Can be divided into oil slip, vinegar slip, gravy paste slip, etc. 16, hot ---- food into boiling water or boiling oil, until half-cooked and drained and then back to the pot for other cooking. 17, stew ---- food into the pot with full of water, or add onions, ginger and wine seasoning, slow simmering until the dish is cooked. 18, cook ---- food into the pot with the appropriate amount of cold water or boiling water to cook or cook. 19, simmer ---- food first stir-fried or burnt or boiled, add a small amount of broth, and then add a small amount of broth, and then add a small amount of broth. Add a small amount of broth and simmer over low heat until the broth dries up and the dish is cooked through. 20. Bake----Seasoned meat, wrapped in tinfoil and buried in a pile of fried salt, or wrapped in gauze and buried in fried scallions, then cooked slowly over low heat. 21. Shabu-shabu----Thinly sliced food is put in a pot of boiling broth and shabu-shabu, then dipped in a comprehensive sauce and eaten.22. Soak----Vegetables and fruits are put into a pot of cold boiled water, sorghum, cold water, rock sugar, spices and spices, then put into a pot of cold boiled water, Cold water, rock sugar, and spices. There are two kinds of salt water soak and sugar and vinegar soak. 23, drunk ---- meat dishes with good wine soak some time, and then steamed or raw food is called drunk. Such as drunken chicken, drunken shrimp, etc. 24, rolling ---- food into boiling water or boiling soup, so that a short period of time to cook. 25, baking ---- food seasoned in a pan or grill net, under a small fire will slowly dry the food. 26, simmering ---- food into a pot with a small fire slowly burned, burned into a ripe or into a thick soup. 27, wind ---- food with salt, wine, spices cured yin drying, the use of wind to food moisture completely dry in order to store for a long time. Water completely air-dried so that long storage. 28, crispy ---- food fried in hot oil, removed to dry and cool, and then fry again over low heat to make it crispy or add vinegar slowly simmering crispy. 29, lees ---- dried fish or fresh meat with lees soaked into the flavor to make it last, eaten with condiments steamed. 30, sweet ---- food to add the right amount of sugar to soak or boiled soup, baked cakes. 31, buckle ---- main dish Processed into a bowl in order not to make it scattered, on top of the condiments and seasonings, into the steamer to be cooked, eaten upside down on the plate. 32, spell ---- meat and vegetarian dishes are cooked separately, sliced or block, orderly rows in a large plate. Also known as cold cuts or platters. 33, drink ---- also known as paste or soup, for the material boiled soup, thickening the soup method. 34, sauce ---- food to soy sauce or soybean paste soaked into the flavor and then heated and cooked. 35, stirring ---- put a little oil in the pot, and then put the food into the pot, and constantly stirring with a spatula to cook the food over low heat dry and seasoning.