For China people, cooking is an art in itself. Chinese food pays attention to color, aroma and taste. A dish must not only taste good, but also arouse the interest of the senses.

Let's talk about cooking first.

There are countless cooking methods for the same ingredients, and each cooking method gives food a unique flavor.

Steam: steam

Stir-fry: stir-fry

Stewed meat: stewed meat

Boil: To boil

deep-fry

Deep frying: shallow frying

Bake: bake (usually used for making cakes) and bake (usually used for barbecue)

Another one is called: poaching. This Chinese translation is cooking, but it is different from cooking in Cooking. If you want to introduce braised fish, that's what you do.

Say the taste first:

Acid: acid

Sweetness: sweetness

bitter

hot

Ma: Sichuan pepper will not be used in western food. There should be very few hemp things. Sting is the best explanation, but it is best to explain the feeling of eating in your mouth.

Salty: salty

Soft: Soft/soft

Hard: hard

Crispy: Crispy

If you want to show off next, let's briefly introduce the eight major cuisines.

Chinese food can be divided into eight main local cuisines:

Sichuan is rich in characteristics and spicy.

Shandong, it is particular about choosing the materials of dishes.

Suzhou, it carefully presents steamed crucian carp.

Guangdong, a special sweet and crisp dish.

Fujian is famous for its Buddha jumping over the wall.

Zhejiang emphasizes fresh food and natural flavor, especially seafood.

Huizhou, a collection of sea, land and air cuisine.

Hunan is characterized by rich food and rich colors, such as bacon.

Finally, talk about soup (tonic)

In addition to their daily staple food, China people also like to use various herbs to make nourishing soup.