Chinese cuisine is divided into eight major cuisines. The flavor modulation methods mainly include salty, sweet, sour, spicy, etc. The dishes also mainly include red, yellow, green, white, black and other color changes. In addition, tomatoes, radishes are used.

, cucumbers, etc. are made into various dishes, making Chinese food truly reach the art of complete color, flavor and taste.

Chinese food art is based on the cooking principles of color, aroma and taste, and each one is indispensable.

In order to make the food color beautiful, we usually choose three to five colors from blue, green, red, yellow, white, black, sauce, etc., that is, we choose appropriate meat and vegetable dishes, including one main ingredient and two or three different kinds of food.

Colorful ingredients, proper cooking methods and seasonings can make the dishes beautiful.

Food is fragrant and can stimulate appetite. The method is to add appropriate spices, such as onions, ginger, garlic, chili peppers, wine, star anise, cinnamon, pepper, sesame oil, shiitake mushrooms, etc., to make the cooked food smell fragrant.

When cooking various foods, we must pay attention to retaining the freshness and original flavor, and try to remove the fishy smell. For example, when cooking seafood, Westerners like to use lemon to remove the fishy smell, while Chinese people like to use onions and ginger.

Therefore, by using appropriate amounts of various condiments such as soy sauce, sugar, vinegar, spices, etc., those who like strong flavors will not find them bland, those who like light flavors will not find them too strong, those who like spicy flavors will feel spicy, and those who like sweet flavors will feel sweet.

, Only in this way can the cooked dishes be in line with everyone's taste and be eaten and loved by everyone.

Chinese cooking art has three principles: color, aroma and taste, and pays more attention to nutrition.

The sage Yi Yin of the early Shang Dynasty had already created the method of "Ding Nai Blend"; he used the five flavors of sweet, sour, bitter, spicy, and salty to prepare food to coordinate with the five internal organs of the human body such as the heart, liver, spleen, lungs, and kidneys.

Nutrients needed to maintain human health.

There are many edible plants in Chinese cuisine, such as onions, ginger, garlic, golden needles, fungus, etc., which have the effect of preventing and treating diseases. It is precisely because the Chinese people firmly believe that food has medicinal effects that they have developed the concept of "food and medicine have the same origin".

"'s dietary theory has become a leader in nutrition.

Therefore, Chinese cooking art pays great attention to the proportion of dishes. When cooking a dish, the ratio of the main dish to the side dish is usually two to one. That is, when cooking a dish that mainly contains meat dishes, the weight of the meat dishes should be

The amount of water is 2/3, and the amount of vegetable dishes is 1/3, and vice versa; when cooking a bowl of soup, the amount of water accounts for 7/10 of the bowl capacity, while the amount of vegetables accounts for 3/10.

In short, no matter cooking or making soup, various nutrients must be properly blended to achieve nutritional purposes.

Chinese people’s eating habits are roughly divided into “southern sweet, northern salty, eastern spicy, and western sour”. The most representative representative of southern sweetness is Jiangsu cuisine, one of the eight major cuisines in China. In Jiangsu cuisine, sweetness does not play an important role.

No embellishment.

People in Suzhou, Wuxi and Shanghai are famous for their fondness for sweets, and sugar is an essential ingredient in their cooking.

Many people in Jiangsu and Zhejiang have taken this sweet delicacy to the extreme.

Anyone who has eaten Wuxi’s Sauce Pork Ribs will never forget the thick sauce. If you are not used to eating sweets, you may find it very greasy.

Salty dishes are mostly concentrated in Shandong, commonly known as Shandong cuisine.

Shandong cuisine is the abbreviation of Shandong cuisine.

It is the earliest local flavor dish in China and one of the famous "eight major cuisines" in the country.

Residents of Hunan, Hubei, Jiangxi, Guizhou, Sichuan and the Korean people in Northeast China like spicy food. There is a saying in China that "Guizhou people are not afraid of spicy food, Hunan people are not afraid of spicy food, and Sichuan people are not afraid of spicy food."

Then naturally spicy dishes should be led by Sichuan cuisine and Hunan cuisine.

Nowadays, in addition to calling Sichuan girls "Sichuan girls", people also call them "hot girls", probably for this reason.

When it comes to this "Western Sour", regardless of the cuisine, let's talk about the origin first.

Shanxi people can be jealous, and they can be called the most jealous people in the country.

Before they eat, they often bring over bottles of vinegar and each drink three spoons of vinegar to "quench their greed."

Before the reform and opening up, during the Spring Festival, some good wine was served elsewhere, but the oil and salt shops in Taiyuan posted a note: "Old mature vinegar is provided, one pound per household." When someone comes to marry a girl, the mother asks first.

: "His family has several sauerkraut jars." There are many sauerkraut jars, indicating that the family has a strong foundation.

In addition, people in Fujian and Guangxi love to eat sour bamboo shoots. The more sour the bamboo shoots, the better the quality of the maker.

The classic saying of Northeastern people, "Green flowers, serve sauerkraut!" has also made Northeastern sauerkraut famous all over the country.