In this section, you find a listing and brief explanation of the various cooking techniques as well as some hints on keeping your food fresh and 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 white cut chicken (bai qie ji), 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. I am sure this does not cover all cooking techniques, but it may provide for a base. We are always interested in learning more!