There are 24 cooking methods that is used in traditional Chinese cuisine: 炒(stir fry)，爆(quick stir fry with high heat), 熘(fried and lightly braised in sauce), 炸(deep fry),  烹(close to boil), 煎(fey with less oil), 贴(fry with no oil), 烧(braise), 焖(simmer), 炖(stew) , 蒸(steam), 永（quick boil), 煮(boil), 烩(boil with sauce), 炝(quickly fry in hot oil), 腌(marinade), 拌(mix), 烤(roast), 卤(stew with sauce), 冻(cool to make jelly), 拔丝(quick fry with sugar), 蜜汁(cook with honey sauce), 熏(smoke), 卷(roll). The Chinese character for simmering " 焖 " not only mirrors the cooking style, it also resembles the conservative and moderate lifestyle in the Chinese culture.

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Simmer Huang currently has more than 600 franchises in mainland China(more than 200 cities), Hong Kong, Taiwan, Macao, Australia, Canada, America, Indonesia, Thailand and Malaysia..