There are dozens of traditional Chinese cooking techniques, all of which are stir-frying, popping, stir-frying, deep-frying, cooking, pan-frying, pasting, broiling, stewing, braising, steaming, boiling, boiling, braising, choking, pickling, mixing, baking, brining, freezing, plucking, honey sauce, smoking, and rolls.

And a large number of books about cooking appeared in ancient times. They put the results of the study is converged into a book, in which Yu Zong's "food treasures record", it is recorded in the six dynasties of emperors and kings of the famous family home of the most precious cooking each thing, this book reflects the high achievement of China's ancient culinary arts. There is also a high degree of achievement in chemistry.

"Qingyilu" The Northern Song Dynasty people Tao Gu authored "Qingyilu", he took the Sui and Tang dynasties to the ancient song written by a collection of essays, the book on the diet of the introduction. The book is written in a humorous style for fun and amusement, reflecting the rich history of food culture from various aspects. In the book, it is recorded that "Xie Ti Food Scripture" of Sui Dynasty and "Yakio Food List" of Wei Juyuan of Tang Dynasty are the only complete food lists of the court and official feasts of Sui and Tang Dynasties that we can see today. These are all books with explanations of cooking methods that have survived from ancient China.

China's culinary technology has a long history, exquisite skills, and there are many world-famous exquisite delicacies. China's traditional cooking technology is specifically characterized by a wide range of materials, selection of materials, knife skills exquisite, diverse techniques, varied, flexible use of varieties, pay attention to fire, pay attention to the texture, seasoning, hygiene, rich in nutrients, color and shape beautiful, artistic, unique style, etc., with a complex and detailed technical content.