Traditional Chinese Cooking Techniques
Learn the fundamental cooking methods that have been perfected over thousands of years. Master these techniques to create authentic Chinese dishes at home.
Essential Cooking Methods
From basic stir-frying to advanced velveting, these techniques form the foundation of Chinese cuisine
Stir-Frying (炒)
炒菜
Quick cooking over high heat with constant stirring. The foundation of Chinese cooking.
Key Points:
- •High heat is essential
- •Keep ingredients moving
- +2 more points
Common Dishes:
Steaming (蒸)
蒸菜
Gentle cooking using moist heat to preserve nutrients and natural flavors.
Key Points:
- •Use boiling water for steam
- •Don't overcrowd the steamer
- +2 more points
Common Dishes:
Red Braising (红烧)
红烧
Slow cooking in soy sauce and spices to create rich, flavorful dishes.
Key Points:
- •Brown ingredients first
- •Use dark and light soy sauce
- +2 more points
Common Dishes:
Deep Frying (炸)
油炸
Cooking in hot oil to create crispy exterior while maintaining moist interior.
Key Points:
- •Maintain oil temperature 350-375°F
- •Don't overcrowd the oil
- +2 more points
Common Dishes:
Blanching (焯水)
焯水
Brief cooking in boiling water to partially cook and set color.
Key Points:
- •Use plenty of boiling salted water
- •Ice bath to stop cooking
- +2 more points
Common Dishes:
Velveting (过油)
过油
Technique to create incredibly tender meat by coating and briefly cooking.
Key Points:
- •Marinate with cornstarch and egg white
- •Use low temperature oil or water
- +2 more points
Common Dishes:
🎯 Your Learning Path
Master Chinese cooking with our recommended progression
Master the Basics
Start with stir-frying, steaming, and blanching. These form the foundation of most Chinese dishes.
Build Complexity
Learn braising and deep-frying to expand your repertoire. Practice timing and heat control.
Advanced Skills
Master velveting and other professional techniques for restaurant-quality results at home.