我国传统烹饪技术种类繁多、多样化,其中,烹饪的原理过程决定了烹饪结果的成败。因此,本文将中式烹饪过程中的成形、传质、过程调节等特征及其原理进行分析,阐述了烹饪过程与传递过程之间的关系。中国的饮食文化历史悠久,而且分门别类,最直观的特点为色香味俱全,对制作工艺要求十分严格。尤其在市场竞争日趋激烈的大背景下,传统中式烹饪需要适应工业化以及快餐化 The traditional cooking techniques in our country are diverse and diversified. The process of cooking determines the success or failure of cooking results. Therefore, this paper analyzes the characteristics and principles of forming, mass transfer and process regulation in Chinese cooking process, and expounds the relationship between the cooking process and the delivery process. China’s food culture has a long history, and is divided into categories, the most intuitive features for the color and flavor, the production process requirements are very strict. Especially in the increasingly fierce market competition background, the traditional Chinese cuisine needs to adapt to industrialization and fast food