One, Chinese cooking to study the production of various distinctive dishes as the object
China's vast geographical area, there are many schools of thought in terms of flavor, according to the characteristics of the classification of consumption, there is the court flavor, government flavor, marketplace flavor, religious flavors, folk flavors; according to the classification of the region, there are Shandong flavor, Jiangsu flavor, Sichuan flavor, Guangdong flavor, Beijing flavor, Zhejiang flavor, Anhui flavor, Hunan flavor, Hubei flavor, other sister nationalities. Shandong flavor, Jiangsu flavor, Sichuan flavor, Guangdong flavor, Beijing flavor, Zhejiang flavor, Anhui flavor, Hunan flavor, Hubei flavor, other brotherhood of national flavors; classified according to the imitation era, there are imitation of Tang flavor, imitation of the Song Dynasty flavor, imitation of the meal flavor. Various flavor genres whether in the materials, seasoning, cooking methods, or in the flavor characteristics of the dishes have obvious differences. There are differences, there are changes, the dishes are also rapidly changing, Chinese cooking is to study and produce these distinctive dishes for the object.
Two, Chinese cooking by the flavor of folk cooking constraints
In a certain sense, Chinese cooking is based on the development and growth of folk cooking. Marketplace flavors and homemade flavors are the essence of the accumulation of Chinese folk culinary culture, which is widely emulated and adopted by modern cooking. From ancient times to the present, Chinese cooking by the flavor of folk cooking constraints are very obvious.
Three, Chinese cooking with the development of society and change
China's ancient cooking, modern cooking, contemporary cooking and modern cooking history proves that the development of Chinese cooking is with the development of society and constant change, this development is an important element of the basic characteristics of Chinese cooking. Highlighted in ten aspects.
1. Cooking raw materials value displacement, the choice of raw materials from simple to complex, from rough to fine, from casual to deliberate, fresh, natural, wild vegetables, wild game and other raw materials are widely used.
2. Raw materials and raw materials and seasonings with more diversified, rationalized, coarse grains and dishes to the market, such as cooking, safety, health, nutrition, was placed in a more important position.
3. Flavors are intertwined, regional flavors continue to rapidly expand outward and spread, and the local food culture as one, the evolution of taste mode with the times, showing complexity and diversity.
4. Cooking methods are more varied, some traditional cooking methods are gradually replaced by modern cooking methods; some ancient cooking methods and "anti-simplified" re-entered the market; cooking methods show the trend of complexity to simplicity.
5. Dish styling has experienced from simple to cumbersome, and from cumbersome to simple, bright, suitable for the evolution of the process, the plate decorations pay more attention to the eye-catching, simple and easy to do, avoiding the virtual and realistic.
6. Cooking utensils have undergone a historic transformation, such as more fancy new ware, on behalf of the catering industry, personalized color of the ware more and more show a stronger cultural taste, mechanized operations gradually replace manual operation.
7. Cooking production technology continues to improve, cooking process is more stringent, more and more high technology content, dish production to catering as a unit gradually towards the program, uniformity, standardization and normalization.
8. Product structure is gradually adjusted, a variety of dishes should come into being, dish varieties more colorful.
9. Giving new meaning to the traditional concept of "authenticity", the dishes advocate the "palatable treasure".
10. Cooking process time management is more stringent, the dishes produced to strive for simplicity, convenience and efficiency.
Four, Chinese cooking is regulated by the attributes of the dishes
Dish attributes refers to the dishes themselves inherent in the process of linking the quality of the dishes in the performance. Cuisine attributes are divided into essential attributes and non-essential attributes, cuisine essential attributes refers to the formation of the fundamental nature of the quality of the dishes, that is, the formation of dishes in the process of the internal linkage between the various basic elements or the provisions of the internal basis. Cuisine non-essential attributes refers to the formation of the quality of the secondary nature of the dish related.
Chinese cuisine, though varied, but in terms of cooking technology, all have **** the same technical attributes, cooking technology is actually a series of dishes contained in the inevitability, regularity of the integration of the content. Therefore, in the whole process of Chinese cooking, dish attributes from the beginning to the end of the control and regulation of all aspects of cooking.