Chinese cooking techniques
Traditional methods and techniques used in Chinese cuisine.
Chinese cooking techniques (中餐烹調法) are traditional methods used in Chinese cuisine. These techniques fall into two categories: those relying on a single cooking method, and those combining wet and dry methods.
Single-method techniques involve one type of heated cooking or action. Wet-heat, immersion-based methods—collectively called zhǔ (煮)—are the most common in Chinese cuisine. The term zhǔ is so central that it often simply means "cooking." Quick immersion and prolonged immersion are both subtypes. Steaming, a wet technique, has been used since Neolithic times, often to cook additional food above a vessel being cooked by other wet methods.
Dry techniques include air-based methods, where food is prepared in a hot, empty vessel like an oven or wok. Oil-based methods are also widespread, with stir-frying comprising six distinct techniques identified by Kian Lam Kho. Some techniques involve no heat at all.
Combination techniques use multiple cooking stages. Dòng (凍) involves simmering meat in broth until tender, then chilling it so the broth gels into aspic or other savory jellied dishes. Hùi (燴) quickly precooks ingredients in hot water (燙), then finishes them with stir-frying (爆 or 炒) and braising (燒), often thickened with starch (勾芡). Liū (溜) deep-fries (炸) ingredients until partially cooked, then lightly braises (燒) them to create a soft "skin"; pre-fried tofu is made for this purpose. Mēn (燜) stir-fries (爆 or 炒) ingredients until partially cooked, then covers and simmers (燒) with broth until the liquid fully reduces and the food is done.
- Field
- Culinary techniques
- Known for
- Wet-heat immersion (zhǔ), stir frying, steaming, and combination methods
Lore & Background
Chinese cooking techniques include both single-method and combination approaches. Wet-heat immersion-based cooking methods, referred to as zhǔ, are the predominant class and are so common that zhǔ is often used to denote cooking in general. Steaming is a wet technique with a long history dating back to Neolithic times, where food was cooked by steaming over a vessel of food being cooked by other wet techniques. Oil-based methods, including stir frying, are also common, with Kian Lam Kho identifying six distinct techniques of stir frying.
Reader's Guide
The significance of Chinese cooking techniques lies in their systematic classification into wet, dry, and combination methods, which provides a framework for understanding the diversity of Chinese cuisine. Wet-heat immersion (zhǔ) dominates as the most common class, reflecting its foundational role. Steaming, with Neolithic origins, demonstrates the ancient roots of these practices. Combination techniques such as dòng (making aspic or gelatin desserts), hùi (thickened dishes), liū (deep frying then braising), and mēn (stir-frying then simmering) show how multiple stages create distinct textures and flavors. These techniques are essential for preparing a wide range of dishes, from simple boiled items to complex layered preparations.
Did You Know?
- Wet-heat immersion cooking methods are so important that the term zhǔ is commonly used to denote cooking in general.
- Steaming food has a long history in Chinese cuisine dating back to Neolithic times.
- Kian Lam Kho identifies six distinct techniques of stir frying.
- The combination technique dòng is used for making aspic and other savory jellied dishes.
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