Cutting has always been a distinctive feature of Chinese culinary art. The ingredients of a given dish can be cut into slices, strips, shreds, cubes, segments, dices, grains, or minced into a uniform and small size. Some materials can be carved into the artistic shape of peonies, peacocks and phoenixes. Chinese characters can also be carved on food for special banquets to celebrate birthdays and weddings.

Seasoning is very important in Chinese cooking. The number of spices and herbs are estimated at more than one hundred. Those used in various regions have helped to shape the different styles of Chinese cooking, and all kind of salty, sweet, sour, and pungent flavours can be found in those cuisines. Changings resulting from cooking are carefully watched. Chinese chefs see to it that seasonings are assed at the right time so that the natural flavors of the main materials are preserved.