Chinese Cooking Techniques

Chinese cooking techniques are the set of methods traditionally used to prepare food in Chinese cuisine, grouped by whether they use a single method, such as a wet heat technique like simmering or a dry heat technique like stir frying, or combine wet and dry methods across several stages. Wet heat, immersion based methods make up the largest class of these techniques, and the general Chinese term for cooking, zhu, literally refers to this kind of cooking in water. The wider set of techniques covered includes braising, blanching, stir frying, steaming, and marinating, among others, reflecting the range of methods that give Chinese cuisine its variety. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/