 Both techniques use high heat, but "chao" adds a liquid and the ingredients are softer, where as "bao" stir fries are more crispy because of the Maillard reaction.The "chao" (炒) technique is similar to the Western technique of sautéing.There are regional variations in the amount and type of oil, the ratio of oil to other liquids, the combinations of ingredients, the use of hot peppers, and such, but the same basic procedure is followed in all parts of the country.