u/Accomplished-Camp741

Hi! I've been trying to learn how to cook Chinese food for a while now and have improved a lot. I am rendering some pork fat from the butcher right now (I have used it in cooking other cuisines for years) but was wondering what your favourite way to use it in Chinese cooking is?

ETA bonus question: how do you render chicken fat from whole chickens that you buy at the store? Also, are there any dishes where you prefer duck fat over chicken fat? Vice versa? Or some dishes that are the best with pork fat over other fats?