Caiyue

[Cooked food]: cooked vegetables, eggs, meat and other non-staple foods.

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Question 2: What does a simple menu mean? "Simplicity" is a tablet electronic menu software carefully created by Lanlei Software. Through simple operation, customers can easily choose dishes on exquisite menus. The address of Lanlei Technology Co., Ltd. is as follows:

Question 3: the cooking characteristics of Chinese food. What are the characteristics of Chinese food?

In the long historical development process, China's cooking skills have integrated the wisdom and culture of all ethnic groups, making China cuisine have distinct national characteristics and different regional characteristics, and at the same time forming different flavor schools.

The Characteristics of China Cooking

(a) extensive materials, pay attention to the selection of materials. China spans cold, warm and hot areas, with a vast territory and rich products, and there are abundant animal and plant raw materials all year round. In cooking practice, chefs of past dynasties are not conformist, but also good at developing and utilizing all kinds of raw materials. "Flying in the sky, walking on the ground, growing in the soil and born in the water" can all be made into dishes. Tofu, fungus, bean sprouts, crispy rice, ants, snakes, scorpions, earthworms, bean worms, internal organs of livestock and various wild vegetables are all commonly used in Chinese food now and are very popular in the eyes of foreigners. Nowadays, there are more than 2,000 kinds of raw materials, and many new raw materials are used more and more widely, such as ostrich, turkey, cactus, aloe and so on.

Besides the freshness, cooking materials should also pay attention to the origin, season, variety, location, texture and so on. To adapt to different cooking methods and local flavors. For example, soft-shelled turtle, shad and peach blossom shrimp are the fattest in full bloom, and the portunus with more output in the Yellow Sea and Bohai Sea are full of meat in the Mid-Autumn Festival; The hams in Jinhua and Xuanwei are the best, and the bream in Fankou, Hubei is the best. In Shandong, Cangshan garlic, Laiwu ginger, Yantai apple, Laiyang pear, Weishan lake mandarin fish and Taishan red scale fish are of high quality. The meat quality of different parts of livestock is different. Different dishes should use meat in different positions, such as "braised pork" and "rice noodle meat". What is important is pork belly with skin. "Fried belly kernel" must use belly head, and the meat in different parts of sheep is different. You can choose corresponding cooking methods to make "whole sheep mat" respectively. When cooking with chicken, it is generally necessary to use young chickens of that year, old chickens to hang soup, old ducks to make salted ducks with good taste and strong nourishing power, and young ducks that have been raised for more than three months to make fat and tender roast ducks.

(2) Skilled knives and clever ingredients.

China pays attention to knife work, which is unparalleled in the world. In order to meet the needs of heating, modeling, digestion and civilized diet, raw materials can be processed into uniform shapes such as strips, silk, diced, slices, blocks, segments, rice, granules, minced meat and velvet. And flower knives such as wheat ears, lychees, hemp fibers, combs and chrysanthemums. It can also be processed by mixing knives to beautify dishes. China people make good use of chopsticks, mainly due to the small volume of raw materials after knife work.

Chinese cooking pays attention to reasonable ingredients, which are mainly reflected in shape, quality, color, taste, nutrition, diet and so on. In color matching, pay attention to color matching and pretty color matching to coordinate colors and highlight the main components; In shape, it is generally ribbon silk, ribbon, ribbon, ribbon and ribbon, and the auxiliary materials cannot be larger than the main materials; Texture, pay attention to crisp with crisp, soft with soft; Pay attention to the original flavor of the raw materials, and at the same time, the auxiliary materials should highlight and contrast the taste of the main materials. Bamboo shoots and ham, commonly used in most Chinese dishes, have played such a role. Pay attention to the combination of meat and vegetable in nutrition, provide people with reasonable and comprehensive nutrition and maintain the acid-base balance in the human body.

(3) Strong notes and rich fragrance types.

Taste is the soul of dishes. The taste of raw materials is not all charming. Only by means of seasoning and artistic combination according to the chemical properties of various seasonings can we highlight the original flavor and get rid of the fishy smell. Onion, ginger, garlic, vinegar, cooking wine, sugar, salt and various spices commonly used in Chinese food have the function of removing foreign substances and enhancing fragrance.

It is universally acknowledged that one of the main reasons why Chinese food is delicious is its variety of flavors. The main ingredients, auxiliary materials and seasonings all contain different flavor components, with sour, sweet, bitter, spicy, salty, fresh, fragrant and hemp as the basic flavors. After different cooking methods at different stages and reasonable feeding, just like China's pentatonic music, it can change into countless flavors, such as fish flavor, spicy flavor and litchi flavor.

(d) Skillful use of fire and varied techniques.

As early as Lu Chunqiu? There is a record in "Benji": "... fire is the discipline, and illness is slow. In order to eliminate fishy smell and smell, we must win with it, that is to say, we should pay attention to mastering and adjusting the heating temperature of raw materials. According to the characteristics of raw material texture and taste, use fire moderately, and never violate the principle of using fire. Some use strong fire to heat for a short time, some use slow fire to cook for a long time, and sometimes use medium, large and small fires to heat alternately, forming cool, smooth, crisp, tender, rotten and crisp.

Cooking in China >>

Question 4: delicacies mean good, vegetables are vegetables, and delicacies mean delicious.

Question 5: What do you mean by what food to eat during the Spring Festival? People in China pay attention to eating, and they also pay attention to eating. Most foods have auspicious meanings, indicating good luck and peace in the coming year. For example, eating fish is called "more than a year".

The rice cake "rises year by year", and the red meat is called "Hongyun Factory Head".

Tangyuan is round. Eating noodles is "longevity for a hundred years".

Eating chicken is "everything will be fine", and eel is "a good beginning and a good end".

In addition, eel and chicken also have the meaning of "dragon and phoenix come together". Chinese cabbage is a treasure, bean sprouts and Flammulina velutipes are named after their similar shapes, tofu bag is a blessing bag, jujube symbolizes sweetness, peanuts represent endless life, lily represents a hundred years of harmony, green vegetables represent jade, pumpkins and chestnuts represent gold, taro and radish represent silver.

Question 6: What do you mean by good wine and good food? Wine and food.

Question 7: What is good wine and food? Good wine: mellow wine, good wine. Gourmet: exquisite dishes. Describe the banquet as very rich.