1. Seasonings.
01. Put the oyster sauce last when it is cooked.
02. Put the monosodium glutamate dish out of the pot.
03. Put cooking wine when the temperature is high.
04. Put the salt vegetables in the pot.
05. Put sugar in the middle of the stir-fry.
06. Put soy sauce and salt together.
07. Put vinegar before and after stir-frying.
08. Put salt when the meat dish is almost cooked.
09. Fry the fish and put salt when the oil is hot.
10. Cook the soup and put the salt last.
2. Stir-frying.
1. Fried eggplant: put some vinegar and the color will not turn black.
2. Scrambled eggs: put some vinegar, soft and fragrant.
3. Old hen: add soybeans, delicious taste.
4. Fried eggs: add flour, yellow and delicious.
5. Cook noodles: put cooking oil, and the soup will not foam.
6. Boiled duck: Put snails, which are easy to boil.
7. Roasted tofu: add bean juice for a fragrant taste.
8. Pork rib soup: add orange peel to make it fresh and less greasy.
3. Fish. 
3. Fish and meat.
1. Hairtail: soak in alkaline water to remove the fishy smell.
2. Waist flower: soak in self-vinegar for smooth and refreshing taste.
3. Beef: Marinated beef diluted with beer flour is more tender.
4. Pork liver: It tastes good when soaked in vinegar.
5. Shrimp: soak in salt and edible alkali, which is crystal clear, smooth and delicious.
6. Fish: Boiled water and steamed in a pot are delicious.
Fourth, skills.
1. Vegetables cannot be cut and washed.
2. Blanch the meat used in the soup.
3. Fry the peanuts in cold oil and simmer over low heat.
4. The fuel consumption must be put in refrigeration.
5. Boiling water cannot thaw frozen meat.
6. Broccoli should be cleaned whole.