Chinese cuisine is called Chinese cuisine or China cuisine in Japan and South Korea, and Tang cuisine in Europe and America. It is an integral part of China's culture and has a far-reaching influence on the food culture in East Asia. The menu comes from dishes of various regions and nationalities in China. The characteristics of Chinese food can be summarized as follows: color, aroma, taste, meaning and shape. Known as the five major cuisines. According to the characteristics of cooking, it can be divided into four aspects: material selection, knife work, heat and seasoning.

But in any case, "Chinese food" is just a general term, which varies greatly from place to place.

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 rushed for the exam, which meant yue longmen, a carp.