Chinese cooking techniques

Chinese cooking techniques (Chinese: 中餐烹調法) are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.

Many cooking techniques involve a singular type of heated cooking or action.

Wet-heat, immersion-based cooking methods are the predominate class of cooking techniques in Chinese cuisine and are usually referred to as zhǔ (煮). In fact the term zhǔ is commonly used to denote cooking in general.

Fast wet-heat based cooking methods include:

Prolonged wet-heat based cooking methods include:

Food preparation in hot dry vessels such as an oven or a heated empty wok include:

Oil-based cooking methods are one of the most common in Chinese cuisine and include:

Kian Lam Kho identifies five distinct techniques of stir frying:

Food preparation techniques not involving the heating of ingredients include:

Several techniques in Chinese involve more than one stage of cooking and have their own terms to describe the process. They include:

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