Cooking techniques
Chinese cooking techniques
Chinese cooking is easier when techniques are understood as systems for controlling heat, water, starch, texture, aroma, and sequence.
Core technique map
| Technique | What it controls | Menu clues |
|---|---|---|
| Stir-fry | Heat, sequence, surface moisture, sauce timing. | chao, dry-fried, wok-fried, chow fun, lo mein. |
| Steaming | Gentle heat, timing, thickness, doneness carryover. | steamed fish, dim sum, spareribs, egg custard, buns. |
| Red-braising | Color, soy-sugar balance, collagen, time. | hong shao, Dongpo pork, braised tofu, braised chicken. |
| Poaching and blanching | Clean flavor, doneness, sauce contrast. | white-cut chicken, poached shrimp, blanched greens. |
| Cold-dressing | Aroma, chile oil, vinegar, texture preservation. | liangpi, cold noodles, cucumber, wood ear mushrooms. |
| Noodle handling | Starch, rinsing, oiling, sauce absorption, timing. | rice noodles, wheat noodles, hand-pulled noodles, rice cakes. |
| Dumpling work | Filling moisture, wrapper hydration, sealing, cooking method. | jiaozi, xiao long bao, har gow, vegetable dumplings. |
| Broth building | Base ingredient, clarity, acidity, chile, herbs, and garnish. | hot pot, sour fish soup, beef noodle soup, crossing-the-bridge noodles. |
Technique-related guides
Why Is My Stir-Fry Not Smoky?
Why Is My Stir-Fry Not Smoky?: common causes, practical fixes, prevention steps, and Chinese cooking technique notes.
Why Is My Beef Tough in Stir-Fry?
Why Is My Beef Tough in Stir-Fry?: common causes, practical fixes, prevention steps, and Chinese cooking technique notes.
Why Is My Chicken Rubbery in Stir-Fry?
Why Is My Chicken Rubbery in Stir-Fry?: common causes, practical fixes, prevention steps, and Chinese cooking technique notes.
How to Velvet Chicken for Stir-Fry
How to Velvet Chicken for Stir-Fry: common causes, practical fixes, prevention steps, and Chinese cooking technique notes.
How to Velvet Beef for Stir-Fry
How to Velvet Beef for Stir-Fry: common causes, practical fixes, prevention steps, and Chinese cooking technique notes.
How to Get Wok Hei at Home
How to Get Wok Hei at Home: common causes, practical fixes, prevention steps, and Chinese cooking technique notes.
Pantry and sauces
Technique depends on having ingredients that do the right job.
Recipe index
Use recipes as examples of methods rather than isolated instructions.
Home kitchen constraints
Home kitchens rarely reproduce restaurant wok heat, steamer capacity, burner power, or prep speed. A good home version adapts the method. Cook in smaller batches, dry ingredients carefully, pre-mix sauces, heat pans thoroughly, and avoid adding too much liquid too early.
Do not treat every restaurant term literally. “Water-boiled” Sichuan dishes are not mild boiled dishes. “Dry-fried” dishes may use oil, time, and staged cooking. “Red-braised” means color and soy-sugar aromatics as much as braising.