Analyzing Chinese Cooking Techniques

The cuisine of China is an immense source of both joy and adventure for food lovers across the globe. With its rich history, culture, and regional diversity, the cooking techniques of the Chinese people have become a major part of the global culinary narrative. From stir-frying and steaming to deep-frying and steeping, Chinese cooking involves complex and diverse methods that center around the use of heat, water, and seasoning to create flavorful dishes worthy of admiration. In this article, we'll take a closer look at distinct Chinese cooking techniques to better understand the art of preparing Chinese cuisine.

Stir-Frying

The stir-fry is one of the cornerstones of Chinese cooking, and it's easy to see why – it involves a simple yet effective technique for quickly cooking small pieces of food in a shallow pan. First, ingredients are cut into small, similar-sized cubes and then sautéed in a hot pan with a small amount of oil. As the food cooks, a utensil is used to stir the food every few minutes, ensuring that it cooks evenly. After the food is browned, it is usually flavored with seasonings such as soy sauce or garlic.

Steaming

Though not as popular in Western cuisine, steaming is a fundamental technique in Chinese cooking. This method consists of placing the food – most often fish and vegetables – in a perforated device inside a pot with boiling water. As the water simmers, it emits steam which cooks the food suspended above it. Steaming is an extremely healthy way of cooking, as it preserves the nutrients and minerals in food and prevents them from being lost during the cooking process.
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Deep-Frying

A common technique in Chinese cuisine, deep-frying involves submerging a food item – usually meat or vegetables – into a pot filled with hot oil. The food is then left to cook for a few minutes before being removed and drained. Deep-frying is usually used for greasy dishes such as sweet and sour pork and crispy duck, as the hot oil leaves the food with a golden, crunchy exterior.

Braising

The term braising is derived from the French words for ‘heat’ and ‘simmer’, and it refers to a slow-cooking technique that is beloved by many for its succulent, vibrant results. To achieve a braised dish, ingredients are first seared in a small amount of oil, before being covered in liquid (either broth or beer, depending on the recipe) and left to simmer on a low heat until tender. Oftentimes, herbs such as bay leaves are added prior to cooking for a fragrant and flavorful finish.
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Steeping

Steeping is the simple yet impactful technique of letting a food item – such as meat, poultry, or fish – sit in liquid for a period of time in order to impart flavor and texture. This is particularly popular with tea and herbs, which are often left to steep in hot water for several minutes, but can also be used with certain kinds of meat dishes. The food is then left to take on the flavor of the broth or beer before being drained and served, allowing the true flavors of the dish to shine through.

The nuanced methods of Chinese cooking can't be fully appreciated without understanding the various techniques that bring it to life. From the simplicity of stir-frying and steeping to the slow-cooking and deep-frying of complex dishes, Chinese cooking is an art form worthy of appreciation. From the complex and historically-rich flavors of Szechuan cuisine to the delectable dim sum of the south, there is no shortage of delicious dishes that have become synonymous with the cuisine of China.