Chinese Cooking Techniques

Chinese cooking techniques (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.

Chinese cuisine

This article is part of the series
Regional cuisines Four Great Traditions Cantonese Huaiyang Shandong Sichuan Eight Great Traditions Anhui Cantonese Fujian Hunan Jiangsu Shandong Sichuan Zhejiang Beijing and the vicinity Beijing Imperial Aristocrat Tianjin Other regional styles Chaozhou Guizhou Hainan Hakka Henan Hong Kong Hubei Jiangxi Macanese Manchu Northeastern Shaanxi Shanghai Shanxi Taiwanese Xinjiang Tibetan (Xizang) Yunnan
Overseas cuisine Burma Canada Caribbean Philippines India Indonesia Japan Korea Malaysia Pakistan Peranakan Perú Puerto Rico Singapore United States
Religious cuisines Buddhist Islamic
Ingredients and types of food Main dishes Desserts Noodles
Preparation and cooking Stir frying Double steaming Red cooking
See also Customs and etiquette
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Read more about Chinese Cooking Techniques: Combination

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