Yize kuliqiniso ukuthi ukupheka idada elidumile elenziwe ngezinwele laseChina kunzima kakhulu futhi kudinga izinto ezithile ezingekho ekhishini, kufanele sikhohlwe umbono wokuthi ubuciko bokudla kwaseChina bunzima kakhulu. Izitsha eziningi kufayela le- Gastronomy yaseChina azidingi zinyathelo noma imishini ephelele. Ukwenza izinto zibe lula imfihlo yokudla kwaseChina, ukudla okuphekiwe izindlela ezintathu zokupheka:
El yosiwe. Akukhona ukuthi yonke imindeni yamaShayina yosa ekhaya, lokhu empeleni kuyindlela yokupheka izindawo zokudlela, ikakhulukazi lezo ezinikezelwe ku-Cantonese gastronomy. Kosiwe zonke izithako zihlanjululwa ngaphambi nangemva kokuya kuhhavini noma i-grill ngokushisa okuqondile. Izithako ngakho-ke zigcina ujusi wazo, ngoba ziphendulwa njalo futhi lezo zingcezu ezinesikhumba, inkukhu noma idada, ngokwesibonelo, ziyaqina. Enye indlela ejwayelekile yokupheka ekudleni kwaseChina yi- kubilisiwe, okungukuthi, pheka ukudla emanzini abilayo kodwa ngaphandle kodlame. Lokho wukuthi, i-cuisine yaseChina isebenzisa amanzi abilayo kepha hhayi ithumba eliqhumayo. Ngaphezu kwalokho, kuyisinyathelo esisodwa kuphela ekuphekeni njengoba ngokuqinisekile ukudla kuzoba nokunye ngaphambi kokufika etafuleni.
Futhi ekugcineni, ku-Chinese gastronomy kukhona ukuthosa ngamafutha amancane hhayi ukushisa okuphezulu kakhulu. Izithako ngokuvamile zihlukaniswa zibe izingxenye ezincane, imifino, nenyama njengenkukhu nenhlanzi. Uhlangothi oluzokwethulwa kudina luthosiwe kuqala bese kuba kolunye, ngoba ngale ndlela kusetshenziswa uwoyela ohlanzekile. Ngemuva kwalokho kuphela okungezwa amasoso.