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Coating Cutting techniques Slicing Shredding Strapping Grain-sized dicing Dicing Mincing Cutting into chunks Deep-frying Stir-frying Slippery-frying Quick-fry over high heat Steaming in a container Stewing over medium, then high heat Precooking and then stewing Sauteing Steaming Crisp frying with syrup Quick boiling Pickly ash Pepper salt Monosodium glutamate and chicken bouillon Fennel seeds Star anise Steaming with distillers grains sauce Five Spices Cinnamon Cooking wine Thickening with mixture of cornstarch and water | 
