Tang Jia Dao's poem "Seeing off two people in Zhenkong" reads: "After the Chinese food in the forest, when the world wants to go." Tang Qingyun's Poems on Living in the River in Autumn: "The prosecution treats the old illness and prepares Chinese food."

2. It refers to Chinese food, which is different from "western food".

Wang Li's "Dragon and Worm Carve Alone, Zhai Suo Language, Palm Garden, Zhan Yan, Western Food": "Anyone who wants to eat delicious food should still approve of China people eating Chinese food."

China is a big country in catering culture. For a long time, due to the influence of geographical environment, climatic products, cultural traditions and national customs, the catering categories with East Asian characteristics have been formed in a certain area.

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colour

Some ingredients are used to decorate colors. For example, add a little saffron to shark fin soup. Note that in the custom of Chinese food, anything decorated should be edible.

fragrant

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, smell or peculiar smell of ingredients. There are also some high-class dishes, such as beggar chicken wrapped in lotus leaves, which smells fragrant. Flowers are added to the flower cake, and it tastes like a garden.

taste

The taste of food can also be enhanced through 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, the examiners had to eat a red carp when they were trying to catch the exam, which means carp jumps over the dragon gate.

shape

If it is a cold dish, the requirements for ingredients are also quite particular.

raise

Some ingredients are rich in nutritional value and even medicinal. Some ingredients, such as jujube and pork hand soup, are rich in animal glue, which is very helpful for pregnant women.

Fold and edit the cooking method of this paragraph

fry

It means slowly frying food in a pot with some oil and no water.

Generally speaking, frying refers to heating a small amount of oil with a pot, and then putting food in it to make it cooked. The surface will be slightly golden yellow or even slightly awkward. Because after heating, the temperature of cooking oil is higher than that of boiling water, it often takes a short time to fry food. The fried food will taste sweeter than the boiled food. For example, fried dumplings, fried tofu, leek boxes, pancakes, copper gongs and so on.

Braised and boiled

Braising is almost the same, both of which are to stir-fry the food a little and then let the water simmer until it is cooked and there is a little water.

evaporate

Refers to the process of putting seasoned food raw materials in a vessel and then putting them in a steamer to make them mature by steam. It can be divided into three types: strong steaming, medium steaming and slow steaming. For example, steamed pork, steamed crab, steamed wuchang fish, steamed eggs, etc.

fry

Stir-frying is the most widely used cooking method, which mainly uses oil as the main heat conductor, and heats small raw materials with medium-high fire to ripen and season them into dishes in a short time. For example, scrambled eggs with tomatoes, kung pao chicken, vinegar-preserved Chinese cabbage, spicy chicken, etc.

Fold and edit the characteristics of this paragraph

1. In the selection of materials, because most people in our country are less bound by religious taboos in their diet, and people like to be curious in their diet, and pay attention to the scarcity of things, so the selection of materials for Chinese food is very extensive, almost flying, diving, moving and planting, and eating everything.

2. In the processing of raw materials, Chinese chefs are very particular about knife work, and can process raw materials into tiny edges such as silk, diced, sliced and shredded.

3. In cooking, the round-bottomed pots and open-flame stoves commonly used in Chinese cooking are very suitable for cooking, so there are many cooking methods for Chinese cooking.

4. In taste, most Chinese dishes have obvious salty taste and are rich in variety, and most dishes are completely cooked before eating.

5. On the staple food, Chinese food has a clear concept of main and non-staple food, and the staple food includes rice, noodles and other products.