Chinese cooking techniques

[1][page needed] The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.

Wet-heat, immersion-based cooking methods are the predominant class of cooking techniques in Chinese cuisine and are usually referred to as zhǔ (煮).

In fact, this class of techniques is so common and important that the term zhǔ is commonly used to denote cooking in general.

[2] Quick wet-heat based immersion cooking methods include: Prolonged wet-heat based immersion cooking methods include: Steaming food is a wet cooking technique that has a long history in Chinese cuisine dating back to neolithic times, where additional food was cooked by steaming over a vessel of food being cooked by other wet cooking techniques.

[2] 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:[3] 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.