There are over thirty techniques in Chinese cuisine, including deep-frying, quick-frying, stir-frying, roasting, sauting, simmering, braising, smoking, steaming, and stewing in soy sauce and syrup. Different materials require different flavorings.
Cooking techniques are vital to the craft of the Chinese chefs. The skill of being able to control the precise heat is considered crucial to yield the best results. Although all methods of cooking are used, from braising and baking to boiling, steaming and roasting over a spit, there is one that is native to China - stir-frying. This method involves cutting the ingredients finely and rapidly cooking them in a small amount of oil in a preheated wok so that they are quickly and evenly cooked. It is advised that stir-fried dishes be eaten immediately to benefit from their huoqi or vital essence.
