Traditional Chinese Cooking Methods

Chinese cuisine employs a variety of techniques, each suited to different ingredients and flavors.

• Stir-frying (炒 Chǎo): Quick cooking over high heat in a wok.
• Steaming (蒸 Zhēng): Healthy method preserving nutrients; used for fish, vegetables, dumplings.
• Deep-frying (炸 Zhá): Submerging food in hot oil for crispiness.
• Braising (红烧 Hóng Shāo): Slow simmering in seasoned liquid for tender, flavorful dishes.
• Simmering (炖 Dùn): Low, slow cooking in liquid for soups and tough meats.
• Blanching (焯水 Chuò Shuǐ): Brief boiling to preserve color and texture.
• Boiling (煮 Zhǔ): Simple submersion in boiling water for noodles, dumplings.
• Pan-frying (煎 Jiān): Cooking in a small amount of oil.
• Roasting (烤 Kǎo): Dry heat in oven or over fire.
• Barbecuing (烧烤 Shāo Kǎo): Grilling over coals for smoky flavor.