Cooking refers to the art of meals, a complex and regular process of transforming ingredients into food. It is the way and method of processing ingredients to make the food tastier, better looking and smelling.
A delicious dish, necessarily color, flavor, meaning shape and nutrition are all good, not only to make people feel satisfied when eating, but also to make the nutrition of the food more easily absorbed by the body.
Raw materials are the material basis for cooking. With the development of China's economy, cooking raw materials more colorful, international cooking materials and our traditional cooking materials have shown their ability to show their ability. Culinary raw materials from the varieties, specifications, quality, quantity and other aspects have been greatly developed and improved.
Innovative culinary raw materials, combined with culinary techniques, transformed into new delicious dishes to meet the needs of people all over the world, for the development of China's culinary injected a strong vitality.
For example, the culinary raw materials chicken, duck, fish, pigs, cows, sheep and many other dishes, is China's successive generations of chefs hard work, painstaking management, according to the material of the art, reasonable use of materials, clever mix, elaborate cooking, carefully seasoned results, leaving a deep-rooted impression in people's minds, the formation of different culinary genres and food culture.
But the introduction of many new cooking ingredients from abroad, into the catering market, expanding the food structure, for modern Chinese cooking to inject new vitality, provides sufficient material security. Such as artificial hatchery salmon, duckbill fish, fat cattle, crocodiles, ostriches, etc.
To clever, reasonable, scientific, economic, bold use, to create a lot of new flavors of the dishes, adapted to the majority of people in the dietary culture of the rhythm of change, to meet the different levels of consumption on the pursuit of good food, but also for the comprehensive development of Chinese cooking, push the new opened up a new situation.
such as plant-based culinary ingredients - amaranth, watercress, ferns, amaranth, frangipani, fritillary, burdock, parsnip, bean sprouts, willow buds, acacia, perilla leaves, mint, Brasenia schreberi, and so on.
Artificial scientific cultivation such as Dutch beans, Italian kale, New Zealand cauliflower, French parsley, cherry tomatoes, corn shoots, Hawaiian celery, Japanese cloverleaf celery, cherry carrots, purple kale, shiitake mushrooms, enoki mushrooms, bamboo fungus, pingy mushrooms, portobello mushrooms, hairy greens, straw mushrooms, etc. have become recognized as culinary ingredients.