(a) Variety of flavors.
The Chinese people in the vast territory, due to the different climate, products, customs, since ancient times, the Chinese diet on the formation of many different cuisines. In terms of local division, there are four major cuisines: Ba Shu, Qilu, Huaiyang, and Yue Min.
(ii) pay attention to the beauty of the dishes.
Pay attention to the food color, aroma, taste, shape, the coordination of the device, the performance of the beauty of the dishes is multi-faceted, the chefs use their own clever skills and artistic skills, shaping a variety of food, unique to achieve the unity of the color, aroma, taste, shape, and to give a person with a high degree of unity of the spirit and the material and the special enjoyment.
(3) The four seasons are different.
The four seasons of the year, according to the season and the deployment of food, is the main feature of Chinese cooking. Our country has always followed the four seasons seasoning, food, winter is flavorful and thick, summer is light and cool. Winter more stew simmering, summer more cold frozen. A variety of vegetables is the four seasons, the right time to eat.
(D) food medicine.
China's cooking technology, and health care has a close connection. In our country, has always attached great importance to "medical food", "medicine and food with the same function", the use of food raw materials of medicinal value, cooked into a variety of delicious dishes, to achieve the purpose of prevention and treatment of certain diseases
(E) focus on the interest.
China's cooking since ancient times has paid attention to the taste of interest, not only on the meal snacks of color, aroma, taste, shape, ware and quality, nutrition, strict requirements, but also in the naming of dishes, the way to taste, the choice of time, the rhythm of the meal, entertainment interspersed with a certain elegance requirements, novel ideas, fun and interesting.