Chinese food is the general name of dishes in various regions of China. It has a long history, exquisite craftsmanship, rich categories, numerous schools and unique styles. Chinese food attaches great importance to color, aroma and taste. This is not only the standard of a dish, but also the standard of a dish. It is characterized in that:

1 and 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.

2. Incense

Refers to the aroma of dishes, including air fragrance and bone fragrance.

Step 3 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.

5, the shape is slowly separated from the color, mainly paying attention to the shape and decoration of the dish.

4. Equipment

Associative or meaningful dishes.

Chinese food selection:

The choice of Chinese food is very rich. There is a good saying: "the wild animals in the mountains fly in the clouds, and the cattle and sheep on the land are fresh on the seabed." Almost everything that can be eaten can be used as ingredients in Chinese food. But the choice of ingredients is related to the quality of dishes.

In Chinese food, famous dishes often use expensive ingredients, such as bird's nest, shark's fin, bear's paw, deer tail, tiger bone and monkey brain. Some ingredients come from protected animals, so some famous dishes can't be cooked because the ingredients are hard to get, but some chefs try to use substitutes.

Baidu encyclopedia-China gourmet