CHINA ARTS COUNCIL
Chinese Cooking Methods
Steamed - "Jing"
Clear - "Ching"| Flavor Ingredients | Main Ingredients | Final Seasonings |
| Salted fish | Fresh whole fish | Light soy |
| Salted radish | Fresh ground pork | Ginger |
| Salt-chillied mustard root | Fresh beaten eggs | Scallions |
| Dried squid | Fresh shrimp | Coriander leaves |
| Salt-preserved eggs | Bean curd | Dry meats |
| Meat stocks, pork, chicken | Rice | Sesame oil |
| Dried shrimp |
Marinated - "Mun"
| Flavor Ingredients | Main Ingredients | Final Seasonings |
| Dried shitake mushrooms | Chicken | Toasted sesame |
| Cloud ears | Sliced pork | Dried scallions |
| Tree ear | Bean curd | Dried meats |
| Bamboo shoots | Wheat gluten | Sesame oil |
| Tiger lily buds | ||
| Oyster sauce | ||
| Light & dark soy sauce |
Cooking in Liquid – “Bo”
Clear water – “Bak Seui”
(Cooked in liquid and taken out)
Blanch – “Luk” and Boil – “Sahp”
| Main Ingredients | Condiments |
| Vegetables | Sweet ginger vinegar |
| Meats | Sesame oil |
| Seafood | Chili oil |
| Fish | Sweetened light soy |
| Wonton | Oyster sauce |
| Dumplings | "Hoi sien" sauce |
| Tofu | Ginger scallion sauce |
| Nuts | "Sa Cha Juern" |
| Noodles |
Soy Braised - "Lo Seui"
| Main Ingredients |
| Meats |
| Organ meats |
| Fowl |
| Vegetables |
| Bean curd |
Soup - "Tong" (Broth)
| Stocks | Ingredients | Seasonings |
| Chicken | Fresh meats | Ginger |
| Pork | Roasted meats | Scallion |
| Chicken & Pork | Poached ground meats | Sesame oil |
| Beef | Fish | Fish sauce |
| Fish | Fish cakes | Chili oil |
| Seafood | Fresh seafood | Light soy |
| Vegetable | Dried seafood | Vinegar |
| Grains | Dried meats | Fresh coriander |
| Sugar | Noodles | Salt |
| Nuts | Nuts | White pepper |
| Ground seeds | Seeds | Black pepper |
| Rice | Rice | Fresh chilies |
| Grains | Dried chilies | |
| Bean curd | ||
| Mushrooms | ||
| Fungi | ||
| Vegetables |
Stew - "Sup Bo"
| Gravies | Ingredients |
| Light soy | Meats |
| Dark soy | Fish |
| Oyster sauce | Seafood |
| Fermented bean curd | Roasted meats |
| Curry | Noodles |
| Vegetables | |
| Bean curd | |
| Wheat gluten | |
| Dried seafood | |
| Nuts | |
| Mushrooms | |
| Fungi |
Casserole - "Gorn Bo"
(Cooked in liquid that is allowed to dry out)
| Ingredients |
| Rice |
| Sweet rice |
| Sausage |
| Dry preserved meats |
| Roasted meats |
| Fish |
| Dried seafood |
| Nuts |
| Mushrooms |
| Fungi |
Deep-Fried - "Jah"
| Seasonings | Coatings | Ingredients |
| Light soy | Dry or wet | Any fresh food |
| Five-spice powder | Cornstarch | |
| Curry powder | Wheat flower |
Roast - "Siu"
| Marinade - "Yip" | Ingredients |
| Dark soy | Pork |
| Five-spice powder | Chicken |
| "Sa Cha Juern" | Duck |
| Curry | Pigeon |
| "Ho Sien Juern" | |
| Salt | |
| Pepper |
Stir-Fry - "Chao"
Gon Chao (dry stir fry)| The Five Elements | The Five Tastes | The Five Foods |
| Any and all | Any and all | Any and all |
Jeen (pan fry)
| The Five Elements | The Five Tastes | The Five Foods |
| Any and all | Any and all | Any and all |
Sup Chao (wet stir fry)
| The Five Elements | The Five Tastes | The Five Foods |
| Any and all | Any and all | Any and all |
The Five Classic Stir Fry Sauces
- Clear “Ching”
- Soy “Si Yao”
- Oyster “Ho Yao”
- Black bean “Dao Si”
- Bean cheese “Fu Yu”