To the Chinese, cooking is an art in itself. Chinese cuisine places emphasis on colour, aroma and flavor. Not only must a dish taste good, it must also appeal to the senses to be able to when the appetite. Let’s talk about cooking first

There are countless ways to cook the same ingredients, and each way of cooking imparts its own unique flavor to the food.

fry: bake (generally used for cakes), roast (generally used for meat) and another one is called: poach. This Chinese translation is boiled, but it is different from boil. If you want to introduce braised fish

If so, this is what it does.

Let’s talk about the taste: sour: sour sweet: sweet bitter: bitter spicy: hot/spicy numb: sichuan pepper is not used in Western food, and there should be very few numbing things. If you want to explain it, it is best to say sting, but it is best to explain that it is eating.

The feeling in the mouth.