The concepts of nourishing, helping, benefiting and supplementing were first seen in the Yellow Emperor's Classic of Medicine: "Five grains are nourishing, five fruits are helping, five animals are benefiting, and five dishes are supplementing. The smell combines with it to supplement the essence. These five things are bitter, bitter and salty, and each has its own advantages: scattered, closed, slow, urgent, firm or soft; Hide at four o'clock and five o'clock, and five flavors can be sick. " It is regarded as an ancient balanced diet theory, because it contains China's viewpoints of balance of Yin and Yang, coordination of viscera, harmony of nature and taste, and adaptation to local conditions. Because it conforms to China's national conditions, people's feelings and health requirements, and has been used for thousands of years, many scholars believe that the organic combination of grain, fruit, livestock and vegetables is the traditional dietary structure in China.
The "five-grain nourishment" here refers to grains such as rice, wheat, beans and millet, which can nourish the qi of the five internal organs, "benefit the spleen and strengthen the stomach, and all good things are based on this", so "those who get five grains will prosper". "Five fruits help" refers to all kinds of fresh fruits, ten fruits and hard fruits, which can help five grains with balanced nutrition, that is, Li Shizhen pointed out "assisting five grains to support people's livelihood". "Five animals are beneficial" refers to animal foods such as cattle, sheep, pigs and dogs, which can improve health. "Fresh food is beautiful and popular" can make up for the lack of vegetarian food. "Five dishes as stuffing" refers to all kinds of vegetables, which can enrich the life-sustaining cables, minerals and crude fiber needed by the human body, "assist the grain to promote qi and dredge stagnation"; The ancients also believed that "the roots of vegetables are tireless and omnipotent."
Under the guidance of this concept, China cooking has always paid attention to the combination of cooking raw materials, such as rice side dishes, meat dishes, dim sum stuffing, instant noodles, meat dishes, meat dishes, holidays, preserves before meals, backup fruits and so on. What is more noteworthy is that most of China's dishes are not made of one material, but two, three, four or even more kinds, such as "Family Portrait", "Luohanzhai", "Long Hudou" and "Buddha jumps over the wall". In this way, the idea of balanced nutrition can be directly carried out in every dish, which is obviously beneficial to feeding and health care.
On the other hand, China has traditionally attached great importance to the combination of food and medicine. As early as the pre-Qin period, doctors and chefs had tacit cooperation, and medicine and food were often the same; Later, although food and medicine were separated, the diet was still guided by medicine, and doctors also used food to treat diseases. In particular, the theories of ancient medicine, such as drug processing, clean diet, favoritism to the eight precepts, five prohibitions on seasoning, food poisoning, seasonal tonic, etc., have been directly or indirectly absorbed by recipes and gourmet classics, enriching the content of cooking theory. Therefore, China's cooking materials always pay attention to the homology of medicine and food, and its roots, stems, leaves, flowers and fruits are skillfully matched with skin, meat, bone, moon and viscera to satisfy appetite, nourish the body, cure diseases and strengthen the body, and preserve health and prolong life. This is also a kind of nourishment, assistance, benefit and supplement in a special sense, and it is also in line with the theory of nourishing life and recuperating health in traditional Chinese medicine. China's cooking dishes (such as bird's nest porridge, ginseng chicken soup, Chinese caterpillar fungus, scarab and duck sacrifice) are very popular, which is the reason.
Second, the five flavors are reconciled.
Some gourmets have compared the images of some countries' cuisines, saying that French cuisine is a nose dish (with strong fragrance), Japanese cuisine is an eye dish (with heavy color), Chinese cuisine is a tongue dish (with heavy taste), American cuisine is fashionable (with rapid changes), russian cuisine is affordable (with sufficient weight), Shanghai cuisine, African cuisine and Indian cuisine are disciplined (with great religious influence). Although this statement is not comprehensive, it has some truth and reveals the characteristics and fascinating mysteries of these vegetables.
Chinese food is "delicious" and comes from China Mining Corporation! Five elements theory in philosophy. The primitive five elements theory attributed natural phenomena and human activities to water, fire, wood, gold and soil, and classified diet into soil (because most animals and plants grow on soil). According to the theory of five elements, the taste attributes of water, fire, wood, gold and food are salty, bitter, sour, pungent and sweet respectively, which are collectively called five flavors and should be governed by five elements. If the chef wants to make the five flavors harmonious, from difference to balance, he must master the skill of "harmony" and achieve the aesthetic perfection of "harmony" diet. According to the theory of five elements, the ancestors also stipulated that the seasonality of diet should be consistent with the five flavors and five elements, that is, "sour in spring, bitter in summer, bitter in autumn, salty in winter and smooth and sweet".
China's emphasis on "harmony" in cooking is also related to the Confucian doctrine of the mean and the highest realm of classical philosophy and aesthetics. The essence of "harmony" is neutralization, coordination, moderation and moderation. Reflected in the diet, it is the proper unity of opposing factors such as hard, sweet, salty, thick, size, raw and cooked, cold and hot, meat and light; Color, fragrance, taste, shape, device, name, time and therapy complement each other; Proper balance between heating amount and water application amount, etc. Among them, the harmony of taste is very important, and "Long Lan Ben Wei" clearly puts forward eight standards: "Long time but not harmful, cooked but not rotten, sweet but not creamy, sour but not cold, salty but not diminished, pungent but not strong, light but not thin, fat but not greasy (taste but not rotten, stewed food is not out of shape, sugar cannot be too sweet, vinegar cannot be too sour). All this is in pursuit of "harmony of five flavors" as a style, a realm, a sense of beauty, and an enjoyment in life aesthetics.
China cooking puts "harmony of five flavors" in the first place in cooking and quality evaluation. Therefore, in ancient times, time sequence, palatability and original flavor were emphasized, and now, refreshing, appetizing and refreshing are emphasized. According to the general law of food aesthetics, famous chefs in past dynasties advocated that the food should be fresh and salty, with little seasoning, and everything should be natural, showing the natural beauty of raw materials as much as possible and advocating lightness. According to the special requirements of the dietetic aesthetics of "there is no definite taste in things, but what is palatable is expensive", skilled teachers everywhere flexibly use tastes, materials and knives.
Demand for spoons, water, fire, utensils, stoves, etc. Exert a positive influence on the texture of dishes, make them do as the Romans do, change from person to person, from things to things, from time to time and from place to place, and strive to achieve the ultimate goal of "one dish is unique and all kinds of dishes are delicious". Therefore, the raw materials of the spice are extensive; There are many changes in taste patterns; The seasoning power is good; Taste is profound; Pay attention to the simple connotation of main ingredients; Dialectical unity of richness, difference and uniqueness of taste; Taste combines rural customs, religious beliefs and national habits; Taste varies with time, place, seat and person; It is the essence of China's cooking technology and the soul of China's cooking to describe the cuisine with flavor.
Third, the odd and the positive are transformed into each other.
Cooking in China is a knowledge of change and innovation. Cooking with one hand and cooking with the other have dialectical methods and a relationship of unity of opposites; On the other hand, there are both positive rules and negative rules in the cooking rules, so we can change constantly and take the initiative in the kitchen.
Dialectical methods in cooking are manifested in many aspects. For example, the meat and rope in material selection, the size of the knife edge, the fire and water in heating, the thickness and lightness in seasoning, the cotton and crispness in texture, and the cold and heat in cooking all reflect the inherent contradictions in cooking and stipulate the attributes of dishes. For example, cooking materials and cooking technology are the relationship between internal factors and external factors, internal factors are the basis of cooking, and external factors are the conditions of cooking. External causes work through internal causes to promote the transformation of internal contradictions of raw materials, thus producing ideal dishes. For example, cooking must handle the relationship between general and special. For example, most dishes try their best to eliminate the odor, while Tunxi smelly fish and Changsha smelly dried fruit try their best to strengthen it. As for the law of affirmation and negation, it can be seen everywhere in cooking. Denying an old dish and affirming a new one marks the progress of cooking technology; Constantly denying and affirming to promote the prosperity of food culture.
So is cooking and blending analysis. Cooking is a heating process, which mainly shows quantitative change; Cooking refers to the maturity of dishes, emphasizing qualitative change. The difference between many cooking methods is obviously reflected in the degree of heating and water consumption, so whether the raw materials are "cooking-resistant" and the amount of heat energy should be the main contradiction in cooking. As for "seasoning", we should also emphasize the main ingredient, main taste and main seasoning power, which is the dominant side of contradiction. Whether convection seasoning, diffusion seasoning, infiltration seasoning, thermochemical decomposition of flavor substances, or gradual and final decision, we should follow the law of mutual change of quality, control the "degree" of seasoning, and skillfully combine it with the application of heating and water, which should be fruitful.
The so-called "standard" is a common kitchen rule, which can be used to control complexity simply, extrapolate and apply universally. For example, purchasing raw materials should be carefully selected, and primary processing materials should be fully utilized and comprehensively utilized; Pay attention to nutrition when cutting side dishes, and pay attention to hygiene when operating; Apply oil and water evenly, and use stoves and heat transfer media flexibly; Correct control of water temperature and oil temperature, timely feeding, seasoning and using fire; The spoon is turned over and the pan is manipulated flexibly, and the water, soup, thick and oil are just right; Cooking and fashion dishes are orderly; The furnace case is closely coordinated, and all departments take care of each other, and so on. The so-called "changing the pattern" is a "temporary emergency measure" taken without taking the form. If the composition of materials changes, so will the technology. The texture of raw materials is not ideal, and seasoning is remedied by fire; If the combination of raw materials is different, the proportion of essence and material should be adjusted; The variety of spices is not complete, and similar things can be used instead; When firepower can't follow one's inclinations, you might as well improvise and follow the fire into a dish; When the cooker is not comfortable, you should take it as it is and change it according to the device; If the paste is too large or too small, adjust the fire time appropriately; If the oil is too thick or too thin, increase or decrease the amount of broth to make it uniform; The seasons are spring, summer, autumn and winter, and the techniques should be distinguished; Guests are divided into east, west, north and south, and their tastes should be flexible.
The use of timed and untimed cameras is also a dialectical method in cooking. This is the unity of principle and flexibility, and it is a consideration of the universality and particularity of contradictions. The reason why Chinese food is different from western food and industrial food, creating tens of thousands of varieties of colors, is precisely because it has the extremely important characteristics of "changing with constancy and changing with constancy".
Fourth, Chang Qing
Cooking is not only an art, but also a kind of food aesthetics. In cooking, it has natural beauty, social life beauty, artistic beauty and other forms of beauty (such as color, fragrance, taste, shape, container, name, time and treatment), and the images of people's physical strength and intelligence in dishes reflect the essence of this beauty. The chef carries out aesthetic activities (making dishes) according to his own aesthetic consciousness (that is, the standard of judging beauty), and the guests get aesthetic feeling (euphoria
Appreciate, evaluate and enjoy the dishes), I can get psychological satisfaction in Li Shuang, and it is refreshing.
Cooking is a creative physical and mental work. When the chef works near the kitchen, it is difficult to concentrate on his eyes, ears, nose, tongue and body. When the delicacies he made were presented to the guests and appreciated and praised by them, it showed that the chef's labor created social value and was affirmed by the society. This is the greatest comfort and reward for the workers, and it is also the most enjoyable moment in spirit. This is the power side of things.
On the other hand, when guests taste delicious dishes that Tao Chin knows, they can not only satisfy their hunger, but also feast their eyes. On the other hand, Japanese food can also enhance their knowledge and get spiritual enjoyment by judging the name, distinguishing the color, observing the shape, watching the device, smelling the fragrance, tasting and feasting their eyes, which is the pleasure of the object. Especially those exquisite craft dishes, which combine taste art, color art and plastic art, are elegant in conception, auspicious in image and popular in style, and are deeply loved by the Chinese nation. The composition is divided into two parts: the guest and the host, which are true and false, dense, rhythmic, vivid, concise, hygienic and nutritious. Just like handicrafts, its charm can make guests feel happy.
The reason why China's cooking is enjoyable is related to the guiding ideology of China's cooking. Since ancient times, Zhongkuang! People regard the beauty of diet as the main object of life aesthetics, demanding not only to eat well, but also to eat happily. They always combine eating and watching, and attach importance to the coordination of food, reputation, beauty, beauty, interest and rhyme. In this case, it undoubtedly increases the difficulty of cooking and improves the requirements for cooking. The cooking technology of Chinese food is more complicated than that of western food, which is also the main reason. Therefore, superb knife technique, beautiful shape, luxurious and exquisite container and ornamental value should be another feature of China cooking.
To sum up, it's no accident that China enjoys a world-renowned culinary reputation as a "country of cooking". This is the inevitable result of the perfect combination of its four characteristics: nourishing, supplementing, reconciling five flavors, turning the strange into the right, and being happy. Of these four material characteristics, taste and nourishment are more fundamental. Therefore, more generally speaking, "taking taste as the core and nourishing as the purpose" is the essential feature of China's cooking.
I found this from a book! ! I'm exhausted!