Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. Braising and stewing are common cooking techniques. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking. They are cooked using a variety of methods including baking, stewing, braising, steaming and deep-frying. Food could be prepared by stewing, baking, boiling, grilling, frying, or roasting. Poaching is often confused with stewing, as both techniques involve cooking through simmering. Methods of preparation include braising, stewing, and "sous-vide". Grilling, boiling, stewing, steaming, searing and mixing (as in salads) are all traditional cooking methods. The favored cooking techniques are stewing, steaming, and baking. It is made from stewing steak and beef gravy, enclosed in a pastry shell. This again is contrasted with the Han, who adopted skills like stir-frying and stewing. The meat is traditionally prepared by smoking, then stewing. In Wigan, "lobbies" is often made using tinned stewing steak as the meat. Jam is prepared by stewing the flesh with brown sugar and ginger.