One technique used in Chinese cooking for tenderizing meat is called "velveting." It involves marinating the meat in a mixture of egg whites, cornstarch, and sometimes a bit of oil before cooking. The egg whites and cornstarch create a protective coating around the meat, which helps to retain moisture and prevent it from becoming tough during cooking. This method is commonly used for stir-frying, where the meat is quickly cooked over high heat. The result is beautifully tender meat with a velvety texture. Additionally, other methods like using baking soda or fruit enzymes may also be employed to tenderize meat in Chinese cuisine. Each technique has its own nuances and applications, but they all contribute to creating that sought-after tenderness in Chinese dishes.