His kind is usually packed in cans. You just need to lift the zipper and then pull it to one side.

Cooking refers to the art of diet, which is a complex and regular processing process of transforming ingredients into food. It is a way and method of processing raw materials to make food more delicious, better looking and better smelling.

a delicious food is bound to be good in color, flavor, meaning and form, which not only makes people feel satisfied when eating, but also makes the nutrition of the food more easily absorbed by the human body.

raw materials are the material basis of cooking. With the development of China's economy, cooking materials are more colorful, and both international cooking materials and traditional cooking materials in China show their magical powers. Cooking materials have been greatly developed and improved in variety, specification, quality and quantity.

Innovative cooking materials, combined with cooking skills, are transformed into new delicacies, which meet the needs of people all over the world and inject strong vitality into the development of Chinese cooking.

Many dishes, such as chicken, duck, fish, pig, ox, sheep, etc., are the results of hard work, painstaking management, application of materials according to their aptitude, rational use of materials, clever compatibility, careful cooking and careful conditioning by chefs of all ages in China, which have left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

However, many new cooking materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking and providing sufficient material guarantee. For example, artificially hatched salmon, duck-billed fish, fat cattle, crocodiles, ostriches, etc.,

are used skillfully, reasonably, scientifically, economically and boldly, creating many new flavor dishes, adapting to the rhythm changes of the masses in food culture, satisfying the pursuit of food at different consumption levels, and opening up a new situation for the all-round development and innovation of Chinese cooking.

such as plant cooking materials-amaranth, cress, bracken, purslane, platycodon grandiflorum, houttuynia cordata, burdock, Toona sinensis, bean sprouts, willow buds, Sophora japonica, perilla leaves, mint, water shield and so on.

Artificial scientific cultivation such as peas, Italian kale, New Zealand cauliflower, French parsley, cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover celery, cherry carrots, purple cabbage, mushrooms, Flammulina velutipes, Dictyophora, Tricholoma matsutake, Nostoc flagelliforme, Volvariella volvacea, etc. have all become recognized cooking raw materials.