the second volume of grade two.

The text of China Cuisine, the second volume of the second grade, mainly introduces the food culture in China, and introduces different cooking methods through different cuisines. This paper introduces three cooking methods in China cuisine: cold salad, fried tofu and braised eggplant.

China's food culture is gradually formed in the course of the development of cooking history. China's cooking art can be seen mainly through the combination of color, shape, aroma, taste, taste and banquet. The commonly used techniques are: frying, frying, cooking, sliding, frying, pasting, stewing, grilling, roasting, stewing, stewing, boiling, sauce, marinating, steaming and stewing. Excellent selection of ingredients is the basis of a good taste of China cuisine. The cooking temperature is the most important thing, and it is one of the keys to form the flavor characteristics of cuisine.