Food, as its name implies, is delicious food, including delicacies, and street snacks. In fact, food is neither noble nor cheap, as long as it is what you like, you can call it food. What are the characteristics of China cuisine brought to you by the following small series? I hope you like it!

first, the characteristics

(a) the flavor is diverse. The vast Chinese nation, due to the differences in climate, products and customs, has formed many different cuisines in Chinese diet since ancient times. As far as local division is concerned, there are four major cuisines: Bashu, Qilu, Huaiyang and Guangdong and Fujian.

(2) The four seasons are different. Throughout the year, it is the main feature of China's cooking to mix the diet according to the season. Our country has always followed the seasonal seasoning and side dishes, which are mellow in winter and light and cool in summer. Stew in winter and freeze in summer. All kinds of vegetables are replaced at four seasons and eaten at the right time.

(3) Pay attention to the aesthetic feeling of dishes. Pay attention to the harmony of color, fragrance, taste, shape and container of food, which shows the aesthetic feeling of dishes in many ways. Chefs use their clever skills and artistic accomplishment to create all kinds of delicious food, which is unique in achieving the unity of color, fragrance, taste and shape, and gives people a special enjoyment of high spiritual and material unity.

(4) Pay attention to interest. Since ancient times, Chinese cooking has paid attention to taste and interest. It not only has strict requirements on the color, aroma, taste, shape, utensils, quality and nutrition of snacks, but also has certain elegant requirements on the naming of dishes, the way of taste, the choice of time, the rhythm of eating, the interspersed entertainment, etc., with novel ideas and full of fun.

(5) combination of food and medicine. China's cooking technology is closely related to medical care. In our country, we have always attached great importance to "the homology of medicine and food" and "the same function of medicine and food", and used the medicinal value of food raw materials to cook various delicious dishes to achieve the purpose of preventing and treating certain diseases.