In China's long-standing cooking and food culture, it has always adhered to an everlasting concept - "harmony". This word not only reflects the inclusive fusion thinking of Chinese food, but also reveals the principles of doing things that the Chinese people have long believed in. . In culinary culture, "harmony" can refer to taste, color, and aroma, and "harmony of five flavors" is the highest level of food appreciation that Chinese traditional and modern cooking pursues in terms of taste.

In the development of Chinese food culture, the theoretical origin and specific content of the five-flavor blend reflect the close relationship between the five flavors of human food and the five internal organs of the body. It emphasizes the "nature and taste" of food. "Reconciling the balance of yin and yang between the five internal organs and the human body makes people full of vitality, vitality, vitality, health and longevity. It also promotes the development of raw materials, the development of technology, and the diversified achievements of cooking methods, showing the role of the five-flavor harmony in the development of Chinese food culture. The core position in.

The basic principle and core of cooking changes is the blending of five flavors.

In seasoning technology, the chemical properties of seasonings and other cooking techniques, especially heating, are used to create a variety of subtle and delicious tastes.

The purpose of five-flavor blending is to cook delicious dishes that people like and satisfy people's needs for flavor selection.

In the seasoning technology, we use the chemical properties of seasonings and combine them skillfully to turn a single flavor into a variety of complex flavors, and use other cooking techniques, especially heating. Using this method, we can create a variety of delicious flavors with subtle changes.

By using the different characteristics, textures and flavors of different raw materials (meat and vegetable seasonings) and using appropriate cooking methods and seasoning methods, it can produce another unique taste, taste and texture. dishes.

The taste and smell of food that people feel include simple salty, sweet, sour, bitter, spicy, fresh, fragrant and ever-changing compound flavors, which belong to chemical taste. Mechanical properties (such as softness, stickiness, elasticity, coagulation, etc.), geometric properties (such as powdery, granular, lumpy, flaky, bubble-like, etc.), and tactile properties (such as water content, oiliness, fatness, etc.) of dishes etc.) belongs to the physical sense of taste. The feeling of dishes formed by a person's age, health, mood, occupation, dining environment, color, sound, light and eating habits is a psychological sense of taste.