In the splendid picture of Chinese cuisine, the four-character idiom not only outlines the color, flavor, and shape of the dishes, but also gives them unique cultural connotations, allowing us to appreciate the breadth and depth of the language while our taste buds are blooming.

The color is like emerald, emerald green. Jade white jade describes the dishes as emerald green and translucent, like beautiful jade.

For example, the jade cabbage in Sichuan cuisine is carved into the shape of jade cabbage with a crystal-clear color, elegant and pleasant.

The fresh aroma is astounding and the aftertaste is endless. The aroma and aroma of the dishes are overflowing and make people salivate.

For example, the sweet and sour pork tenderloin in home-cooked dishes, the fried tenderloin is coated in a sweet and sour sweet and sour sauce.

Spicy and hot, you can't stop eating. Spicy and hot refers to dishes that are spicy and exciting, making you want to stop.

Like the boiled beef in Sichuan cuisine, the thin slices of beef are tumbling in the spicy and spicy soup, which is spicy and smooth, making you enjoy it.

Sweet and sour, appetizing and invigorating the spleen. Sweet and sour palatable describes dishes that are moderately sweet and sour, appetizing and invigorating the spleen.

For example, sweet and sour pork in Cantonese cuisine, fried pork wrapped in sweet and sour sauce, crispy on the outside and tender on the inside, sweet and sour, making people appetizing.

Crispy and tender, it melts in your mouth. Crispy and tender describes a dish that is crispy on the outside and tender on the inside.

For example, the fried noodles in Beijing snacks are golden and crispy noodles mixed with fragrant and mellow fried sauce. The texture is layered and the crispy and tender noodles are perfectly combined.

Light and refreshing, good for health and longevity. Light and refreshing describes dishes with light taste, good for health and long life.

For example, the winter melon and old duck soup in Guangdong soup uses winter melon and old duck as raw materials. It is light, delicious and nourishing.

Mellow and rich, with a long aftertaste. Mellow and rich describes a dish with a mellow taste and a long aftertaste.

Such as the squirrel mandarin fish in Jiangsu cuisine. The fried mandarin fish is topped with sweet and sour sauce. It has a beautiful appearance, is crispy and delicious, sweet but not greasy, and is endlessly memorable.

Delicious and tender, fresh and fragrant in the mouth. Delicious and tender describes dishes that are full of umami and the meat is fresh and tender.

For example, the steamed fish in Cantonese cuisine is steamed with fresh fish, which retains the deliciousness and tenderness of the fish to the greatest extent, and the taste is fresh and tender.

Soft, waxy and sweet, sweet but not greasy. Soft, waxy and sweet describes a dish that is soft, waxy and delicious, sweet but not greasy.

For example, the bean paste buns in Beijing snacks are fermented dough wrapped with sweet bean paste filling. After steaming, they are soft, glutinous and sweet, with moderate sweetness and endless aftertaste.

The color, aroma and taste are all mouth-watering. The color, aroma and taste of the dishes are all good and mouth-watering.

For example, the famous Huaiyang dishes include lion head and meatballs made from selected pork. They are beautiful in appearance, ruddy in color, delicious in soup, fat but not greasy, and are full of praise.