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Stir frying involves the quick wok frying of ingredients in oil under intensely high heat.
Chinese-style steaming of food is usually done in bamboo steamers placed above vigorously boiling water. Many dim sum dishes such as various seafood and meat dumplings are cooked using this method.
Double cooking in Chinese cuisine combines two or more cooking techniques used at different stages to produce truly remarkable dishes.
Szechuan pepper actually is not a pepper at all but the dried berries of the prickly ash tree native to Szechuan. The strong and fragrant Szechuan peppercorns should be dry-roasted in a wok until brown and its aroma is released, and then ground with a mortar and pestle.
One of the most recognisable flavours in Chinese cuisine, a few drops of sesame oil imparts a rich nutty taste to any dish. Sesame oil is made from cold pressing toasted sesame seeds and is amber in colour.
Salted black beans complement seafood very well and used in dishes such as steamed fresh fish with Chinese wine and ginger. It should be used sparingly due to its strong salty flavour.
Five-spice is a strong blend of star anise, fennel seeds, cloves, cinnamon and Szechuan pepper. It is used in both marinating and cooking, and should be used sparingly. It is sold whole or ground into a powder.
Made from fermented glutinous rice or millet and aged for ten years or more, rice wine is a sweet and richly-flavoured liquid that has a relatively low alcoholic content. Rice wine is used for both drinking and cooking. A dry sherry can be used in place of rice wine if unavailable.
