For over 3000 years, the Chinese have been creating a rich, diverse, and flavorful food culture. Many different places in China have many different characteristic dishes and techniques.在中国几千年的历史进程当中，创造了丰富多样的美食文化。中国的许多地方拥有着许多不同特色的美食品种及烹饪方法。1. Become familiar with the several types of "frying" in Chinese cooking:炸 (zhá): Frying/ Deep-frying; Full or partial immersion cooking in hot oil or fat煎 (jiān): Pan frying; Cooking in a pan with a light coating of oil or liquid and allowing the food to brown.炒 (chǎo): Stir-fry; Cooking ingredients at hot oil and stirring quickly to completion. This technique and bao (爆炒, 油爆) are commonly known in English as stir frying. This technique uses higher heat than that of Sautéing.2. Some cooking methods require a great deal of time:煨 (wēi): Baking in a clay pot; Slowly cooking a ceramic vessel of broth and other ingredients by placing it in or close to hot embers.炖 (dùn): Gradual simmering; Adding ingredients to cold water along with seasonings and allowing the contents to slowly come to a prolonged simmering boil.炖：缓慢入味，把配料及调味料放入冷水中长时间缓慢加热直至入味。卤 （lǔ): Cooking over prolonged and constant heat with the ingredients completely immersed in a strongly flavoured soy sauce based broth.卤：配料完全埋入浓汤中，长时间持续性加入直至完全入味。煮 (zhǔ): One of the most commonly known techniques; boiling蒸 (zhēng): steam/evaporate3. Here are some techniques shared with Western cooking:烧 (shāo): Braising; Braising ingredients over medium heat in a small amount of sauce or broth and simmering for a short period of time until completion.烧：先将主料进行一次或两次以上的热处理之后,加入汤(或水)和调料,先用大火烧开,再改用小火慢烧至酥烂(肉类,海味),或软嫩(鱼类,豆腐),或鲜嫩(蔬菜)烤 (kǎo): Roasted/grilled;4.Acquaint yourself with combination techniques:Dòng (冻): Simmering meat for a prolonged period in a broth (lǔ, 卤) or (dùn, 炖) and then chilling the resulting meat and broth until the mixture gels冻：以鱼或肉的碎料添加明胶及调味料后凝成稠厚的一种美味冻膏。huì (烩): Quick precooking in hot water (Tang, 烫) finished by stir-frying (爆, 炒) or Shāo (烧)烩： 烩是将汤和菜混合起来的一种烹调方法.用葱,姜炝锅或直接以汤烩制,调好味再用水淀粉勾芡Liū (溜): This technique is commonly used for meat and fish. Deep frying (zhá, 炸) the ingredients until partially cooked then finish the ingredients by lightly braising (shāo, 烧) it so it acquires a soft "skin".熘是用旺火急速烹调的一种方法.熘法一般是先将原料经过油炸或开水氽熟后,另起油锅调制卤汁(卤汁也有不经过油制而以汤汁调制而成的),然后将处理好的原料放入调好的卤汁中搅拌或将卤汁浇淋于处理好的原料表面. Mēn (焖): Stir-frying (爆, 炒) the ingredients until partially cooked. Cover and simmer (shāo, 烧) with broth until broth is fully reduced and ingredients are fully cooked.焖：焖是将锅置于微火上加锅盖把菜焖熟的一种烹饪方法.操作过程与烧很相似,但小火加热的时间更长,火力也跟小,一般在半小时以上. Cooking Preparation and Techniques1.Learn the various methods for preparing food:切(qiē): Mince or finely chop焯(chāo): Like blanching in cooking.2.China also has some special techniques associated with certain dishes.拉面(lā miàn): Known in the U.S as ramen; Noodle dough is twisted and pulled (拉) until long enough.刀削(dāo xiāo): Knife-cut; a process in which small chunks are cut off of noodle dough, making uneven, but thick noodles.刀削：由用刀快速从生面团上削下的面片做成的不规则而且较厚的面条。
source: vikihow, translated by Hanbridge Mandarin
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