the ancients said it was full of color, fragrance and taste.

(However, color, aroma and taste are subjective things, and the definitions of food vary greatly from person to person, and how taste buds taste delicious food, etc.)

1. Whether the raw materials are good or not

1) Basic requirements: Is it fresh? Is the choice right? Is the quality high?

freshness is always king.

the last two points, for example: a dish of mushroom sauce, stir-fried with gutter oil and mushroom pedicle, and stir-fried with good small mushrooms with good quality oil, you can also judge which one is delicious without eating.

2) the talent of raw materials.

yes, the raw materials are gifted. For example, an egg, and then a soil egg, it is just an egg. However, a saury is very delicious in itself, and the freshness with a faint creamy smell can't be copied by humans in the laboratory, and it can't be replaced by other ingredients.

2. Does the cooking technique reflect the characteristics of raw materials and add points to raw materials?

Chinese cooking techniques, such as boiling, frying and frying, are essentially designed to cook cooked food and bring people taste enjoyment.

so what ingredients should be cooked in what way.

why don't you try a piece of tofu with steak, brush with olive oil and sprinkle with Shanghai salt and bake in a 2-degree preheating oven for 5 minutes?

Tofu made in this way will not be as delicious as tofu with braised soup.

3. Orderliness of the cooking process

This is a very advanced criterion, which is unknown to non-professionals. I just heard a mouth from a cook I love, without asking in detail.