Chinese cuisine is characterized by excellent color, aroma, taste and shape. It has a wide variety of dishes and unique flavors. It is world-famous and has distinctive national characteristics.

To sum up, it can be summarized as the following points: selection of ingredients, cutting and matching, heat, seasoning, and utensils.

A general term for various dishes from various regions and ethnic groups in China.

It has the characteristics of long history, exquisite technology, rich categories, numerous schools and unique styles. It is the crystallization of thousands of years of development of Chinese cooking and enjoys a high reputation in the world.

Chinese cooking is one of the important parts of Chinese culture.

Extended information: Characteristics of Chinese food: 1. In the selection of ingredients, since most people in our country are less restricted by religious taboos on food, and people like to hunt for novelties in food, they value rare things, so the choice of ingredients in Chinese food

It is very widespread and eats almost everything including flying, diving, animals and plants.

2. In terms of raw material processing, Chinese chefs are very particular about knife skills and can process the raw materials into fine shreds, cubes, slices, minced and other cutting edges.

3. In terms of cooking, the round bottom pots and open flame stoves commonly used for Chinese cooking are very suitable for stir-frying, so there are many cooking methods for Chinese stir-fry.

4. In terms of taste, most Chinese dishes have an obvious salty taste and are full of variety. Most dishes must be fully cooked before eating.

5. In terms of staple food, Chinese food has a clear concept of staple food and non-staple food. Staple food includes rice, noodles and other products.