In this section, you find a listing and brief explanation of how to cook: the various cooking techniques. Also some hints on keeping your food fresh and finally general cooking hints. Some years ago, I had heard of poaching but did not really know what it meant. Then I started poaching eggs. And later learned how to cook a chicken by poaching. Making white cut chicken (bai qie ji), which was when I suddenly realized what a succulent and juicy meat poaching at the right (low) temperature could provide.
The other fascination is with steaming versus boiling, sauteing versus pan-frying etc. I am sure this does not cover all cooking techniques, but it may provide for a base. We are always interested in learning more!