Cooking of food includes various stages such as heating and seasoning."Peng" refers to the proper application of cooking heat, while "tiao" means balancing flavors suitable for diners' needs.

"Peng" and "tiao" are inseparable aspects; mastering and applying these methods can enhance the sensory qualities of food, stimulate appetite, and aid digestion.Different regions in China have distinct requirements for food preparation, resulting in diverse cooking techniques. Below are several common cooking methods:

Mixing is a methodfor cold dishes.Mixed dishes involve cutting raw or cooked ingredients and adding various seasonings to mix them evenly.Soy sauce,vinegar,salt, sesame oil,monosodium glutamate (MSG)are commonly used as seasonings.Cold dishes generally fall into two categories: raw mixed dishes (such as shrimp and cucumber) and hot mixed dishes (such as chicken strips).stir-frying is the most common cooking method, which involves adding a small amount of oil to a pan, heating it until very hot, then adding ingredients and stir-frying them until cooked before removing from heat.

Due to its short cooking time, quick fire, and minimal liquid content, this can maintain the freshness and vibrant color of vegetables while minimizing nutrient loss.Stir-fry methods include raw stir-fry, cooked stir-fry, soft stir-fry, etc.Steaming is a method that uses steam to cook food by heating it in a steamer.

This cooking method helps maintain the freshness and tenderness of food while reducing nutrient loss.Ingredients are placed in a container with seasonings and broth (or water), then steamed until cooked.Steaming time varies depending on the nature of the ingredients and desired preparation.Based on the type of ingredient used, steamed dishes can be categorized as clear steamed (such as clear steamed fish) powder steamed (such as powder steamed meat), wrapped steamed (such as lotus leaf duck breast) and inverted steamed, etc.Sautéing, a method that involves frying first before mixing with seasonings. The most common form is deep-fried sautéed.Deep-fried sautéed involves marinating sliced raw ingredients in seasonings, then coating them with a wet batter and frying until cooked. It includes dishes such as sautéed beef strips and sautéed pork ribs.Boiling is a method that involves adding the ingredient to a large amount of water or broth, bringing it to a boil over high heat, then simmering until tender.When boiling meat, placing raw meat in boiling water causes proteins on the surface to coagulate, reducing the in the broth and enhancing its flavor, making the meat more delicious.Pan-frying involves cooking ingredients coated or not with batter in a pan with a small amount of hot oil until both sides are golden brown. This is referred to as pan-frying; if additional seasonings or ingredients are added during steaming or simmering, it becomes pan-steamed and pan-seared.Fried dishes have crispy, tender, and crunchy flavors but can be high in fat content, making them difficult to digest.Simmering is a method for small pieces of raw materials. A small amount of oil is heated in a pot, then scallions and ginger are sautéed before adding the main ingredients, seasonings, and broth. It is simmered over low heat until cooked.This method is simple to operate and suitable for family cooking as it provides both soup and vegetables.Braising involves first stir-frying or boiling ingredients, then adding additional ingredients, sautéing them with the addition of broth and seasonings. It simmers over a low heat until nearly dry before being removed from the pot.Braising can be red braised (using soy sauce and coloring) or white braised (without soy sauce and sugar, using only salt).

Simmering involves combining several small ingredients into one dish with broth and seasonings to create a soup-like meal.Generally, it first heats a small amount of oil in a pan, then adds scallions and ginger to sauté before adding the main ingredients and cooking them briefly. It is then simmered in seasoned broth until cooked, using a slurry to thicken the sauce at the end.This method is often used for tender meat strips or slices such as braised meat slices or tri-color mixed vegetables.Heat the wok, then add appropriate seasonings and broth, thicken the sauce with water starch, pour the sauce over the just-fried food, mix well to serve, as in fried stir-fry.Beef sirloinFried stir-fryRibsetc.

Boil, which involves placing ingredients in a large amount of water or broth, boiling with high heat first, then simmering until cooked and tender.When cooking meat, place the raw meat in boiling water to cook.Proteincoagulates when heated, reducing the extract in the soup stock, making the broth more flavorful and the meat taste milder.

Pan-fry, which involves frying ingredients with batter or without it until both sides are golden yellow, then it's done; this is called pan-frying;if adding appropriate accompaniments or condiments, further steaming or stewing can create variations like pan-steamed or pan-stewed.

Fry, a high heat method with much oil, typically involving placing a large amount of oil in the pot and strong fire.Due to very high oil temperature, the outer layer of food forms quickly and becomes crispy, reducing heat transfer. For frying meat, if pieces are too large, they may be burnt on the outside but uncooked inside, which is unhygienic.Thus, cut the meat into smaller pieces and fry repeatedly 2-3 times to ensure thorough cooking.Depending on the nature of the ingredients and taste requirements, frying can be categorized as clear frying, dry frying, soft frying, etc. Frying results in crispy, tender, and fragrant food, but it contains more oil, making it less digestible.

Stew is used for small cuts like slices, blocks, cubes, or strips of ingredients.Add a little oil to the pot, heat it up, then sauté garlic and ginger in it. Add the main ingredient and stir-fry briefly before adding broth or water and seasonings; simmer until cooked.This method is simple with both soup and vegetables, suitable for family cooking.

Stew involves frying or steaming ingredients, adding additional ingredients, sautéing, adding broth, bringing to a boil, then reducing heat and simmering until nearly dry before serving.Stewing can be red-stewed where seasonings are accompanied by soy sauce and coloring to achieve a deep red color;or white-stewed without added soy sauce or sugar, only using salt.

Simmer is used for combining several small ingredients into a soup-based dish with both soup and vegetables.First sauté garlic and ginger in oil, then add seasonings and broth along with the ingredients. Simmer until cooked, then thicken with water starch to form a rich sauce.This method is often used for simmering tender meats like meat shreds or slices, such as shredded meat or three delicacies stew.