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black8310

LV.17 2018-10-07

The main characteristics of Chinese cooking

1, rich in raw materials, a wide variety of dishes

2, rigorous selection of materials, according to the materials of the art

3, exquisite knife work, good at seasoning

4 China's land across the frigid zone, temperate zone, subtropical three regions, in the vast territory of the territory, has a rich material resources, perennial abundance of a variety of all kinds of plants and animals raw materials. In the long history of cooking practice, the more valuable is that successive generations of chefs are not conservative, for various types of raw materials to actively develop and use, it can be said that: "flying in the sky, walking on the ground, the earth grows, the water born" can be used as raw materials for culinary dishes.

1.2 Have exquisite knife work, pay attention to clever ingredients. It can be said that the Chinese culinary knife work is unique in the world, can be cut into strips, silk, ding, slices, blocks, segments, rice, grains, minced, velvet and other shapes, but also the use of mixed knives, the raw materials processed into wheat, lychee, Demoiselle, comb, chrysanthemums and other shapes. At the same time, for the ingredients also pay attention to reasonable, in order to coordinate the color and lustre, so that the main ingredients can be highlighted, there are two ways to match with the smooth color and playful color; pay attention to the auxiliary ingredients can not be greater than the main ingredients, to highlight and accentuate the taste of the main ingredients, meat and vegetables should be reasonably matched.

1.3 Focus on harmonization and heavy flavor, pay attention to the richness of flavor. Commonly used onions, ginger, garlic, vinegar, cooking wine, sugar, salt and a variety of flavors to remove the odor, enhance the deliciousness of the raw materials. In the main ingredients, auxiliary ingredients and seasonings of the original sour, sweet, bitter, spicy, salty, fresh, fragrant, hemp and other basic flavors on the basis of different methods of cooking, you can change a variety of flavors. 1.4 Paying attention to the right amount of fire, cooking techniques. For the different textures and flavors of raw materials, pay attention to the fire moderation, some short time heating fire, some long time slow fire cooking, there are also times to alternate between the use of large and medium micro-fire, so that the dishes present a different taste; techniques are diverse is a unique feature of Chinese cooking in the world, according to statistics, the current cooking industry on the commonly used cooking methods as many as nearly 50 kinds.

1.5 Adhere to the combination of Chinese and Western, often learn from the innovation. On the basis of the continuous inheritance of the excellent tradition, Chinese cooking is good at combining the national catering characteristics with some of the best elements of Western cuisine, such as the selection of raw materials, the use of seasonings, improve heating methods and innovative processes.

2 Characteristics of Chinese cuisine

Chinese cuisine puts great emphasis on color, aroma, taste, meaning, shape and nourishment. This is not only a dish but also a seat of the standard. The so-called "color" refers to the color of the dishes, is the raw materials and ingredients of different colors organically together, sometimes in order to achieve a better visual effect, but also to set off some greens, tomatoes, onions, etc.; the so-called "aroma" refers to the dishes of the gas or bone fragrance, such as aroma; the so-called "aroma" refers to the dishes of the gas or bone fragrance; the so-called "aroma" refers to the dishes of the gas or bone fragrance. The so-called "flavor" refers to the taste of the dishes, "flavor" can be said to be the soul of the dishes, the organic combination of the main ingredients and seasonings, and after different cooking methods, so as to obtain different flavors; the so-called "meaning", in order to achieve a more visual effect, but also to set off some green vegetables, tomatoes, onions, etc.; the so-called "aroma" refers to the dishes of the gas aroma or bone aroma and so on. The so-called "meaning" refers to the color of the dish to produce meaningful associations; the so-called "shape" refers to the shape and decoration of the finished dish, which is slowly separated from the "color"; The so-called "nutrition", refers to the dishes fully reflect the nutrition of food, pay attention to a reasonable combination of meat and vegetables