There are many techniques and ways to cook Chinese cuisine. Two of them are named Peng and Tie. When you come to study Mandarin in China, you should know Peng is one of the important cooking methods to fry quickly in hot oil and stir in sauce. It is on the bass of cooking methods of fry and fry in the shallow oil.

Some of the students may try to cook in this way when they learn Chinese in China. The ingredients are mainly green onion, ginger, garlic and caraway. The dishes cooked in this way are a little salty but fragrant, also a little sweet. There are two cooking methods in the Peng skill. The students who study Chinese in China can fry the ingredients or fry in the shallow oil then add some juice. As a matter of fact, Peng is the extent of fry and fry in the shallow oil.

Tie is a kind of cooking way that paste two or more tabular ingredients together and put it into the frying pan. But the learners who learn Chinese in China should notice the oil use in Tie is more than that in the Peng cooking skill.