The menu comes from dishes of various regions and nationalities in China. There are many kinds of dishes in China, which are not only classified by region and nationality, but also processed differently by different consumers. There are two categories as follows. 1 consumer category. Due to different consumers, the level of dishes is also different, mainly including home-cooked dishes, local dishes, public canteen dishes, temple fair dishes, official dishes, palace dishes, medicinal dishes and so on. ② Processing class. Due to the diversity of cooking techniques in China, the forms and functions of dishes are different, which are mainly divided into cold dishes, hot dishes, large dishes, side dishes, beets and soup dishes.
Due to the differences in geography, climate, products, culture and beliefs, dishes have different flavors, forming many schools, including four major cuisines and eight major cuisines. The four major cuisines are Shandong cuisine in the lower reaches of the Yellow River, Sichuan cuisine in the upper reaches of the Yangtze River, Huaiyang cuisine in Huai 'an-Yangzhou region of Jiangsu Province and Cantonese cuisine in the Pearl River basin. Because these cuisines are formed by natural evolution, they can only be roughly distinguished from materials, production, taste and artistic style.
Chinese food attaches great importance to color, aroma and taste. This is the standard of a dish and a dish. Color: refers to the color of dishes, which is an organic combination of the natural color of raw materials and the color of ingredients, sometimes set off by some vegetables, tomatoes, onions, etc. In order to achieve better visual effects. Aroma: refers to the aroma of dishes, including air aroma and bone aroma. Taste: refers to the taste of dishes, which is the soul of dishes. It is the product of organic combination of main ingredients, seasonings and different cooking methods.