Lemon leaves, mint, vanilla, five-spice powder, thirteen spices, ketchup, Worcestershire sauce, marinade, oyster sauce, fish sauce, shrimp paste, black beans, noodles and black beans, fermented soybean curd, bean paste, cooking wine.
The taste of Chinese cuisine is salty, sweet, sour, spicy, numbing and fragrant. And the production of these tastes can not be separated from the use of seasoning. Seasoning is used to adjust the production of food and other auxiliary supplies. Seasoning is often divided into savory seasoning, sweet seasoning, sour seasoning, spicy seasoning, fresh seasoning.Savory seasonings include: soy sauce, salt, sauce, sweet seasoning. Salty since ancient times has been listed as one of the five flavors, the Lord of all flavors, not only general dishes can not do without the salty flavor, that is, sweet and sour, sour and spicy flavors should be added to the appropriate amount of salty flavor in order to make its taste rich and palatable.
Sweet seasonings include: honey, sugar, caramel and so on. In Chinese cooking in the south of the application of sweetness is more to Jiangsu Wuxi cuisine with the sweetest, known as "sweet out of the head, salty mouth, thick oil and red sauce," said.
Sour seasonings include: vinegar, ketchup and so on. For many women especially like to eat sour dishes, because the sour taste can help digestion, go fishy, greasy, appetizing, enhance appetite.
Spicy seasonings include: peppers, chili peppers, ginger, onions, garlic, etc. Spicy is famous in Chongqing, and Hunan also likes to eat spicy. Spicy seasoning can promote taste tension and enhance appetite.
Fresh flavor seasonings include: fish sauce, monosodium glutamate, oyster sauce and so on. Fresh flavor is a kind of deliciousness that people try to pursue in eating and drinking, which can make people produce a comfortable and pleasant feeling.