Chinese cooking methods are vast and profound, with their essence summarized as “mastery of heat is king, techniques are flexible.” Below are the 10 most common cooking methods that showcase regional flavors, each explained with techniques, representative dishes, and textural characteristics for quick understanding:
1. Stir-frying (Chǎo): The Nation’s Core Technique
- Method: Ingredients are quickly tossed over high heat, usually with oil and seasonings, for a short time (1–5 minutes).
- Representative Dishes: Tomato and Egg Stir-fry, Kung Pao Chicken, Stir-fried Seasonal Vegetables.
- Characteristics: Crisp, tender, and juicy ingredients that retain their original flavor—this is the most common home-cooking method in China, suitable for a wide variety of meats and vegetables.
2. Steaming (Zhēng): The Wisdom of Healthy Lightness
- Method: Ingredients are cooked using steam without added oil, either plain or with sauces.
- Representative Dishes: Steamed Fish, Steamed Pork with Rice Flour, Soup Dumplings (Xiaolongbao), Steamed Dumplings.
- Characteristics: Preserves natural flavors, resulting in fresh, tender, and non-greasy dishes—ideal for health-conscious eating and a cornerstone technique in Cantonese and Huaiyang cuisines.
3. Boiling (Zhǔ): Simple and Direct Presentation of Natural Flavors
- Method: Ingredients are simmered gently in plain water or clear broth, often with aromatic spices for seasoning.
- Representative Dishes: Soft-boiled Eggs, Hard-boiled Eggs, Chicken Soup, Vegetable and Tofu Soup, Hot Pot (for blanching).
- Characteristics: Produces flavorful broths and tender ingredients; easy to prepare and commonly used for breakfasts and soups.
4. Deep-frying (Zhà): A Crispy, Flavorful Sensation
- Method: Ingredients, coated or uncoated with batter or flour, are immersed in hot oil until golden and crisp.
- Representative Dishes: Fried Chicken Cutlet, Chinese-style French Fries, Youtiao (Fried Dough Sticks), Sesame Balls, Crispy Fried Spare Ribs.
- Characteristics: Crispy exterior with juicy interior and rich aroma—frequently seen in street snacks and banquet dishes.
5. Braising (Dùn): Rich Flavors from Slow Simmering
- Method: Ingredients are cooked slowly with water or stock over low heat for 1 to several hours, allowing flavors to fully infuse.
- Representative Dishes: Northeastern Mixed Stew, Radish and Pork Rib Soup, Braised Chicken Soup, Buddha Jumps Over the Wall.
- Characteristics: Meat becomes melt-in-the-mouth tender, with thick, savory broth—nutritious and warming, especially popular in northern Chinese cuisine during autumn and winter.
6. Red-braising / Stewing with Lid On (Mèn): Balanced Flavor Infusion
- Method: Ingredients are first stir-fried, then simmered with a small amount of liquid or sauce, covered, until the liquid reduces.
- Representative Dishes: Huangmenji Rice (Braised Chicken with Rice), Braised Spare Ribs, Oil-Braised Prawns, Braised Eggplant (during the stewing stage).
- Characteristics: Tender texture with deep, mellow flavors; ingredients are well-coated in rich, savory sauce—perfect paired with rice.
7. Roasting (Kǎo): Bold, Smoky Flavors
- Method: Ingredients are cooked over charcoal, in an oven, or on a griddle, often brushed with sauces or sprinkled with seasonings until fully cooked.
- Representative Dishes: Xinjiang Lamb Skewers, Roasted Chicken Wings, Baked Sweet Potatoes, Peking Duck (roasted in a hanging oven).
- Characteristics: Crispy, charred exterior with firm, succulent meat—imbued with smoky aroma, a favorite for street food and late-night snacks.
8. Cold Tossing (Liáng Bàn): Refreshing and Appetizing Cold Dishes
- Method: Cooked or raw ingredients are tossed with seasonings like soy sauce, vinegar, sesame oil, and minced garlic; best served chilled.
- Representative Dishes: Cold Cucumber Salad, Smashed Cucumber, Wood Ear Mushroom Salad, Liangpi (Cold Skin Noodles), Fuqi Feipian (Sliced Beef and Ox Tripe in Chili Sauce).
- Characteristics: Refreshingly sour and spicy with crisp texture—ideal for cutting through richness in summer and a signature technique in Sichuan and northern cold dishes.
9. Pan-frying (Jiān): Lightly Oiled, Fragrant Exterior with Tender Interior
- Method: A small amount of oil is heated in a flat pan, and ingredients are gently fried over low heat until golden on both sides.
- Representative Dishes: Pan-fried Eggs, Potstickers, Pan-seared Cod, Shengjian Bao (Pan-fried Buns—first pan-fried, then steamed).
- Characteristics: Slightly crispy outside, soft and tender inside, using minimal oil—striking a balance between frying and stir-frying for well-rounded texture.
10. Combination Stewing (Huì): Harmonious Fusion of Multiple Ingredients
- Method: Chopped ingredients are simmered together in broth or sauce over low heat until thickened, allowing flavors to meld.
- Representative Dishes: Stewed Noodles, Mixed Vegetable Stew, Tomato-Braised Beef Brisket, Chinese-style Curry Rice.
- Characteristics: Diverse ingredients create rich, hearty flavors; the sauce pairs wonderfully with rice—a common home-style method in northern China, especially for main dishes.