Chinese culinary revitalization of the major policy is:

The establishment of culinary research institutions, adhere to the academic discussion, compilation and publication of theoretical writings.

Use of modern science and technology, improve the stove operation technology, and constantly increase the variety of dishes.

Seriously run a good culinary school, improve the cultural quality of chefs, training of senior technical personnel.

Efforts to improve business management, and actively support private hotels, and vigorously advocate green catering.

Actively carry out foreign exchanges, food science cooperation, expanding the international influence of Chinese food.

Cultivate good professional ethics, create spiritual civilization enterprises, and create a generation of "four" new people.

Walking unswervingly along this path, the flower of Chinese cooking will be more colorful.

What are the characteristics of Chinese cooking:

1, pay attention to the coordination of color, aroma and taste

Chinese cooking is characterized by the coordination of color, aroma and taste. Chinese cuisine focuses on the coordination of color, aroma and taste, as well as the shape and presentation of the dishes, making the dishes not only delicious, but also bright colors, aroma, beautiful shape.

2, pay attention to beauty

Chinese cooking pay attention to beauty, dishes are not only in the technical performance, but also pay attention to food color, aroma, taste, shape, and ware of the coordination. Chinese cooking is not only outstanding in cooking skills, but also pay attention to the aesthetics of the dishes, focusing on the food color, aroma, taste, shape, and ware of the coordination.

Whether it's a carrot or a cabbage, it can be carved into various shapes, giving people a high degree of spiritual and material unity of special enjoyment.

3, the four seasons

Chinese cooking is characterized by seasonal differences. Since ancient times, China has been seasoned according to the seasons to seasoning, winter flavor mellow and thick, summer light and cool; winter more stewed simmering, summer more cold frozen.

4, medical food

Chinese cooking technology combines the characteristics of medical food and health care, the use of food and nutritional value of the original taste of food production, not only to satisfy the appetite, but also play a role in the healing of disease.

5, the cut with the careful

Chinese cooking is characterized by one of the cut with the careful. Chinese cuisine knife work fine, the raw materials cut into various shapes, size, thickness, thickness and neatly organized.

At the same time, Chinese cuisine also focuses on matching, such as chicken congee and hoof tendon to hoof tendon with chicken and ham diced, can make the dish more beautiful. The clever use of seasonings is also a major feature of Chinese cooking, the use of its physical and chemical changes that occur in cooking, to achieve the effect of deodorization, enhancement of deliciousness or highlighting the right flavor.

6, the accurate holding of the cooking fire

Chinese cooking is known for the accurate holding of the cooking fire. Chinese chefs are good at using fire dish quality, mastering the use of fire is very important. Different dishes vary greatly in fire. Mastering the fire can make the dishes present different colors, aromas and flavors. For example, the production of plucked mandarin oranges fully reflects the precise mastery of fire.