Chinese cuisine， with a long history and a comprehensive① and profound theory， has undergone different historical stages of development with regard to the way of cooking which started with roasting② by fire and then with stone utensils， pottery utensils， copper utensils and nowadays with iron and stainless steel utensils③. It has gradually developed into the one with special style and outstanding characters of its own. It is characterized by its complete and perfect technique system which includes the careful selection and extensive use of a wide range of raw materials， the meticulous care of cutting style and skillful mixture of ingredients， the enormous attention to the heat used that plays an important part in the texture of dishes， and finally， the way of ingeniously blending condiments. The following are some typical ways of Chinese cooking：
Stir frying：
It is the classic Chinese cooking method： quick cook over high heat in a small amount of oil， toss and turn the food when it cooks. This method allows meats to stay juicy and flavorful， vegetables to come out tender-crisp.
Steaming：
The Chinese steam food in woven bamboo trays that stack one atop the other. When steaming food， see that the water level stays an inch or so below the food， or you will boil it. The beauty of this system is that several foods cook at one time， saving fuel. All sorts of foods are steamed： meats， fish， dumplings， buns stuffed with meat or a sweet bean paste， etc..
Deep frying：
Some of the most delectable④ Chinese hors doeuvres are deep-fried. The oil must be at the right temperature—160℃ to 175℃—to cook food properly. If the food you are deep frying sizzles and skates around the surface of the oil， the temperature is right. If it browns too quickly， and the oil smokes， the temperature is too high. If it sinks， the oil is not hot enough.
① comprehensiveadj. 广泛的；无所不包的；综合的
② roastingn. 烧烤，烘焙，干炒 adj. 可供烤炙的；用于烤炙的，用于烘焙
③ utensiln. 器皿，用具
④ delectableadj. 好吃的，甘美的； 令人愉快的，使人高兴的
中餐烹调
中国烹饪技术历史悠久，博大精深，历经火燔、石烹、陶烹、铜烹直至当今的铁烹各个历史发展阶段。它逐渐形成了自己独特的风格和出类拔萃的特质。它以其完善的技术体系而独树一帜：选料精细，广采博取；切配加工刀法细腻，组配平衡；烹制讲究火候，注重滋感；味调巧妙，追求风味。下面介绍几种典型的中餐烹调技术：
炒：
炒是中国传统的烹调方法。烹制食物时，锅内放适量的油在旺火上快速烹制，不断地搅拌、翻锅。这种烹调法可使肉汁多而味美，蔬菜则又嫩又脆。
蒸：
中餐的蒸是把食物摆放在竹笼中，笼屉上码笼屉。蒸食物时，注意让水位保持在食物下方一寸左右，否则所蒸的食物就会变成水煮食物。这一烹饪方法的优点是一次可烹制多种食物，并节省燃料。所有食物都可以采用此法制作，如各种肉类、鱼类、饺子、肉(或豆沙)包子等。
炸：
大部分美味的中餐冷拼食品都是油炸的。油温在160℃到175℃之间为宜，这样炸出来的食品才恰到好处。如果你炸的食物发出嗞嗞声或在油表面打转，表明油温适宜；如果食物变色极快且油烟直冒，油温就过高；如果食物粘底，则油温偏低。