Distinctive (But Not Exclusive) And Common Ways To Extract Flavours For Each Native's Cuisine

Chinese Cuisine
(1) Raw ingredients sliced thin, salt, MSG, minced garlic all stir fried together quickly on wok over extreme heat with spatula constantly scraping out the slightly caramelised flavour on the wok's layer into the dish
(2) cornstarch water added into boiling watery gravy to thicken

Vietnamese Cuisine
(1) Parboil (sometimes quite long) big bones with meat before transferring them to very long boil in new clear water so that the soup is clear and tasty without unpleasant meaty flavour. Burnt whole shallots are boiled together to give a bit of sweet caramelised flavour.

Western Cuisine
(1) Deglaze caramelised layer on the pans with wine or water to make gravy
(2)  Flour mixed into hot oil and then added with cold water or milk to make rue
(3) Watery gravy boiled long enough to reduce to thicken it before finally added butter to further thicken

French Cuisine
(1) Most parts of animal are used to extract flavours to finally make very essence and reduced sauce or gravy over the food

Malay Cuisine
(1) Blended and puréed oil, shallots, garlic, chili and etc are then cooked long until caramelised and oil reappears. This serves as base for many Malay dishes.

Indian Cuisine
(1) Spices such as chili powder, coriander, turmeric, cumin or etc added to frying onions to "wake up" the spices. This serves as base for most types of Indian curry dishes.