1. Single taste: also known as basic taste, refers to the five flavors of sour, sweet, bitter, spicy and salty. Single taste is relatively simple. For example: pull up the apples.

2. Compound flavor: a kind of seasoning made from two or more seasonings and specially processed. Compared with single seasoning, compound seasoning is more blended and rich in taste. For example: hot and sour, fishy, spicy, sweet and sour, etc.

Extended information:

Related terms of cooking:

1. Stir-frying

Stir-frying is a cooking method in which small raw materials are cooked and seasoned with medium-high fire in a short time. It's usually a quick success.

2. Boiling

Cooking is to put food and other raw materials in a pot, add a proper amount of soup or water and seasoning, boil with strong fire, and then cook with slow fire. Suitable for small and soft raw materials.

3. Frying

Frying refers to heating a small amount of oil in a pot, and then putting the food in it to make it cooked, and the surface will be slightly golden or even slightly sticky. . Because after heating, the temperature of cooking oil is higher than that of boiling water, it often takes a short time to fry food.

4. Oil removal

Oil removal, also known as "oil dragging", refers to a processing method in which processed raw materials are quickly dragged in boiling oil to provide a cutting-edge foundation for subsequent cooking.

5. Flying water

Flying water refers to a processing method in which food is thrown into boiling water to make it half-cooked and quickly picked up, which provides a good cutting-edge foundation for subsequent cooking.