Stir-frying: Popular in China, Taiwan, and other regions, preserving the freshness of ingredients. 

Fermentation: Essential in Korean and Mongolian cuisine, with kimchi and airag as key examples. 

Grilling: Prominent in Japan, Korea, and Mongolia, with dishes like yakitori and khorkhog. 

Pounding: Ingredients for curry pastes are pounded in a mortar and pestle. 

Broiling and simmering: Used in making soups like Pho. 

Rolling: Seen in dishes like fresh spring rolls (Goi Cuon). 

Stewing and braising: Common in dishes like Adobo and Kare-Kare.