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We've divided this section into two categories on the left: The cooking section and the cutting section.

In the long history of Chinese cooking, the cooking methods have become quite extensive. We've tried to simplify everything down to a few basic areas: Stir fry, Deep fry, Steam, Boil, Stock, and Thicken. We're confident that as you become adept at these basic Chinese cooking techniques, you will become the gourmet Chinese chef that you've always wanted to be.

Cutting methods, for the most part, are universal in all cultures, such as slice, julienne, dice, etc. But there are a few that are unique to Chinese cooking: parallel cutting, and roll-cutting. The most important part in preparing Chinese food is to cut the pieces uniformly. This not only ensures that all the pieces will be cooked evenly, but also makes the dish most presentable.

Bring out the Chinese gourmet chef within you, with detailed, easy-to-follow Recipes guaranteed to make your meal a hit

Browse through our list of the typical Ingredients used in authentic Chinese dishes

Visit our Shop section for a list of recommended products essential for cooking a knock-out Chinese meal, from woks, cookware, bakeware, tableware, to cutlery, special gift ideas. All items recommended have been closely reviewed by our experts.

Stop by the Resources section for our list of articles on all facets of Chinese cuisine and our friendly links.

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