The traditional technical specifications of Chinese cooking refer to the production standards and programs of Chinese dishes, which are embodied in four aspects, namely, selection and combination of materials, knife work and modeling, application of water and seasoning, heating and cooking. The requirements are: selecting fresh materials, providing reasonable nutrition, using skillful knife work, determining the appropriate techniques, grasping the best fire, and paying attention to the coordination of taste. They each have the quantity of provisions, quality testing, degree of constraints, with technical specifications. This article is mainly about the selection of materials and grouping (garnish).

So, choose Chinese people love to eat the rich cooking raw materials, the use of Chinese people applicable to the special catering utensils, follow the Chinese people's "food and medicine" theory, based on the Chinese people's dietary aesthetic standards, the production of Chinese people like the national flavor of the food, composed of Chinese people original feast ceremonial pattern, in line with the Chinese society, is the Chinese civilized life interest, is the Chinese people's favorite food. The purpose of the traditional Chinese culinary specifications is to meet the interests of the civilized life of the Chinese society.

Selecting and combining ingredients?

1. Requirements for cooking ingredients?

Diet is the first element to sustain human life. The production of food and drink is inseparable from the raw materials, cooking materials, including plants, animals, micro-organisms, as well as some natural minerals and chemical composites in line with nutritional and health requirements.

Cooking materials by function, basically three categories:?

(1) edible raw materials. First, the artificial cultivation of raw materials, such as meat, milk, poultry, eggs, fish and fresh food: the production of food grains, vegetables, fruits and vegetables. The second is wild natural raw materials, such as terrestrial birds and animals and fungi, algae, bamboo shoots, aquatic seafood, river fresh, lake fresh and pond fresh.

(2) flavored raw materials. First, natural flavorings, such as salt and other minerals and cinnamon and other flowers and plants. The second is artificial seasonings, including brewing seasonings, press seasonings, sun seasonings, distilled seasonings and synthetic seasonings.?

(3) food additives. Such as bulking agents, thickening agents, coloring agents, flavoring agents, emulsifiers, preservatives and so on.

All of the above ingredients are required to be non-toxic and harmless, containing certain nutrients, raw or cooked to satisfy the appetite and maintain life functions.?

2. Screening of cooking ingredients?

Cooking materials, but also to choose. Selection of materials has a dual task: First, in accordance with the needs of the dish to select the appropriate main ingredients, auxiliary materials, seasonings and ingredients, fixed categories of species; Second, from the types of materials that have been determined and then select the texture of the excellent, qualitative and qualitative. Comparatively speaking, the fixed type of fixed species on the dishes have an impact, but not great. Because there is no such raw materials, can be replaced by similar raw materials, then change the name of the dish can be. The qualitative quality of the dish has a lot to do with the advantages and disadvantages. Because of the same raw materials, due to growth areas, cultivars, planting methods and harvest seasons are different, there are differences in quality. It is reflected in the dish, the quality is often a world of difference. Therefore, the master has always put the selection of materials rigorous, accurate identification, and strive for fresh, timely processing and material to do dishes, to avoid the shortcomings of the strengths of the special materials, specialized materials, comprehensive utilization, as the guidelines of the line of cooks.

Selection of materials from the following aspects:?

(1) sensory inspection. That is, through the raw material species and origin to see its inherent quality; through the cultivation time and market season to see its purity and maturity; through the storage time to see its freshness; through the transportation, storage and storage factors to see whether it is clean and sanitary.?

(2) physical and chemical inspection. That is, through the instrument, machinery or chemicals to measure the density, concentration and purity of raw materials, and analyze the content of various nutrients.?

(3) microbiological tests. That is, using a microscope to determine the type and number of microorganisms in the raw materials, to determine whether it is harmful to the human body.?

(4) physiological test. That is, through animal (such as rats, dogs) experiments to determine the digestibility of raw materials, calorie and vitamin types and content, and then deduce whether human consumption is appropriate.?

3, the primary processing of cooking materials?

Cooking materials after screening, then enter the primary processing stage. The so-called primary processing, refers to the thawing, decontamination, washing, hair, file, out of the bone and other processes, usually divided into animal raw materials, plant raw materials, primary processing, file materials, dry goods up several aspects. The purpose is to take out the net material, ready for fine processing.

Cooking raw materials primary processing, the purpose is to further select raw materials. For fresh raw materials, it is "to the truth": for dry raw materials, it is "back to basics". These two "real" (i.e. edible net material), is the essence of raw materials, cooking the real "object of operation". Cooking raw materials processing has its technical requirements, such as slaughtering, hair removal, scaling, peeling, jaw opening and washing, different animals have different requirements. And such as dry goods up hair, water hair, oil hair, salt hair, baked hair and sand hair all kinds of, but also to "phase things and Shi", master the "degree". And then, such as sub-file material, livestock, poultry, fish, ham, the split requirements are different, according to the technical specifications for processing.

4, cooking ingredients?

Raw materials after primary processing and knife processing after shaping, in accordance with the grade of the dish and the production requirements for the basic seasoning or paste paste, and to be planned in proportion to the combination of plate ready to cook. This whole set of procedures, customarily known as the "side dishes" or "group with".

The group is divided into raw and cooked with. The former for the production of hot dishes, is the knife work and cooking between the link; the latter for the production of cold dishes, is the knife work and cooking after the closing link. The order and role of the two are different, but can make the dishes quantitative, qualitative, graded and initial shape. How the raw materials are grouped and matched, how to make, determine what to match, what to do, how much to match, how much to do. Therefore, food preparation is to determine the combination ratio of various types of raw materials to complete the process of dish design.?

Because one of the qualities of the Chinese culinary national culture is to raise, help, benefit and enrich, so Chinese cuisine often use a variety of raw materials to make a dish. According to the different status and role of various raw materials in the dish, the chef often distinguishes them as the main ingredients, auxiliary ingredients, seasonings and ingredients, as if the Chinese medicine prescription, "the king, the minister, the zuo, make". The main ingredients, refers to the main ingredients used in cooking a dish. Its dosage is more, high grade, the name of the dish is generally determined by it. Auxiliary ingredients, refers to auxiliary raw materials. Its dosage is less, but the quality should be commensurate with the main ingredient, or to make up for the shortness of the main ingredient of its long, or reflect, accentuate the main ingredient. Seasoning, refers to seasoning, also has a primary and secondary points and more or less different, the requirements of mellow and fresh, the amount and variety of just right. Ingredients, refers to the production of dishes need to use the relevant materials (such as steamed meat in the lotus leaf, bamboo scented mackerel in the bamboo tube), generally not directly edible, but has a special role. The main, auxiliary, seasoning, with four materials is a master and three from the relationship between them should be the best combination of multi-layered and multi-variable.?

In the specific grouping, there are many relationships to be dealt with. Such as the main side of the food pairing, the main auxiliary ingredients of the pairing, the taste of the pairing, the character of the pairing, the texture of the pairing, the color of the pairing and nutrition of the pairing, but also to take into account the different requirements of the region, climate, age, gender, physical fitness, occupation, ethnicity, religion and other aspects. The food preparation division must be proficient in folding, wearing, set, buckle, roll, tie, package and other molding skills, for the spoon master to provide convenience, play the role of a good "second hand".

In short, the principle of grouping is "four a change" (fixed quantity and quality, fixed form and color, fixed nutritional effect, fixed cost and price, change color varieties). It is usually familiar with the performance of raw materials, know how to operate the essentials, understand the flavor of the dishes, know how to cost accounting, good management, aesthetic power and creativity are relatively strong desk chef as, can change on the spot, co-ordination of the Gu better.