Tang Jiadao's poem "Farewell to Two People in the Town" says: "After Chinese food in the forest, when the world wants to go." Tang Qingyun's poem "Living by the River in Autumn": "Check and cure old diseases and prepare Chinese food."

2. It refers to Chinese food, which is different from "western food".

Wang Li's "Dragon and Insect Carving Alone, Zhai Suo Yu, Palm Garden, Zhan Yan, Western Food": "Anyone who wants to eat delicious food should still agree that China people eat Chinese food."

China is a big country in food culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, catering categories with East Asian characteristics have been formed in a certain area.

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colour

Some ingredients are used to decorate colors. For example, add a little saffron to shark fin soup. Note that in the food custom of China, anything decorated should be edible.

sweet

Some ingredients designed to add flavor. In fact, some spices such as pepper and fennel are mainly used for seasoning to remove the fishy smell, bad smell or peculiar smell of ingredients. There are also some high-class dishes, such as lotus leaf wrapped beggar chicken, which smells delicious. Flowers are added to the flower cake and it tastes like a garden.

taste

The taste of food can also be improved by the choice of ingredients. For example, shrimp brains added to shrimp dumplings. Make jiaozi more delicious.

idea

The name and shape of ingredients can represent the artistic conception of dishes. In ancient times, examiners had to eat a red carp when they took the exam, which meant yue longmen.

shape

If it is a cold dish, the requirements for ingredients are also quite particular.

rise

Some ingredients are rich in nutritional value and even have medicinal value. Some ingredients, such as jujube and pork hand soup, are rich in animal glue, which is very helpful for pregnant women.

Fold and edit the cooking method of this paragraph

deep-fry

It means frying food slowly in a pot with some oil and no water.

Generally speaking, frying means heating a small amount of oil in a pan, and then putting food into it to cook it. The surface will be slightly golden yellow or even slightly awkward. Because the temperature of cooking oil is higher than that of boiling water after heating, it often takes a short time to fry food. Fried food will taste sweeter than cooked food. Such as fried dumplings, fried tofu, leek boxes, pancakes, gongs and so on.

Braised boiled in brown sauce

Stewing is almost the same, just stir-fry the dishes a little and let the water simmer until there is a little water when cooked.

evaporate

Refers to the process of putting seasoned food raw materials into a vessel, then into a steamer, and ripening them by steam. It can be divided into three types: strong steaming, medium steaming and slow steaming. Such as steamed pork, steamed crab, steamed wuchang fish, steamed eggs, etc.

deep-fry

Stir-frying is the most widely used cooking method, mainly using oil as the main heat conductor, and heating small raw materials with medium-high fire to make them mature and season into dishes in a short time. For example, scrambled eggs with tomatoes, kung pao chicken, vinegar-preserved cabbage, spicy chicken, etc.

The characteristics of folding and editing this paragraph

1. In the selection of materials, because most people in our country are less bound by religious taboos in their diet, and people like to be curious in their diet and pay attention to the scarcity of things, the selection of Chinese food is very extensive, and they eat almost everything that flies, dives, moves and grows.

2. In the processing of raw materials, chef China is very particular about knife work, and can process raw materials into tiny edges such as silk, diced, sliced and shredded.

3. In cooking, the round-bottomed pots and open stoves commonly used in Chinese cooking are very suitable for cooking, so there are many cooking methods for Chinese cooking.

4. In taste, most Chinese food has obvious salty taste, rich in variety, and most dishes are completely cooked before eating.

On the staple food, Chinese food has a clear concept of main and non-staple food, including rice, noodles and other products.