China's food culture has various forms, but the same emphasis is on "color, fragrance and taste".

China's food culture is one of the most distinctive cultural categories in China, and it has long been in the leading position in the world. People in China pay attention to "good taste" in diet. "Color" means to look good, while "fragrance and taste" means to smell good and taste good. Together, it means to look good and taste good, and we should enjoy both our eyes and our food.

The "color" of China cuisine refers to the modeling creation and color matching of dishes. Chinese cuisine is made of natural colors of food, that is, natural colors of vegetables, meat, aquatic products and other foods are used for color matching. Vegetables have many colors, such as tomatoes, carrots and red peppers. The yellow ones are winter bamboo shoots, day lilies and old ginger; The green ones are spinach, leeks and garlic seedlings; Green ones are shallots, green peppers and green bamboo shoots (that is, kudzu shoots); White has cabbage and white radish; There are black sesame seeds, black fungus and so on.

Color matching of dishes is very important. Although color matching will not directly affect the taste and aroma of dishes, it will affect people's appetite. A dish should have a primary color and a secondary color. Generally, the color of auxiliary materials only serves as an ornament to highlight the main ingredients, such as "hibiscus chicken slices", which are mainly made of white chicken slices, and the ingredients are decorated with green cabbage and red ham, which is bright and harmonious.

The colors of dishes can be divided into warm colors and cold colors. Red and yellow are called warm colors, blue and cyan are called cool colors, and green and purple are called neutral colors. In cooking, the color of dishes can be increased through the role of condiments. Such as golden yellow and red dishes, soy sauce, noodle sauce, bean paste and other sauced condiments are often used, and baking, burning and frying are often used in cooking. This is because warm colors can excite people, stimulate appetite and increase the warm atmosphere of banquets.

Vegetables are mostly turquoise, so this cool dish will look good as long as it is decorated with other colors. Especially in the banquet side dishes, red, yellow, blue and white dishes must be available to show richness. If a dish has a single color, it will be monotonous and boring, and if it is "a little red among all the greens", it will have no interest. For example, when the Miao people in Guizhou celebrate the "Sister Meal" Festival, the staple food is colored rice, and the meal is as warm and festive as the people who celebrate the festival.

speaking of the "color" of Chinese food, let's talk about the "fragrance" of Chinese food. In China, even ordinary people know to pay attention to color, fragrance and taste. Before stuttering food, it is the habit of ordinary people to watch the color first, then smell the fragrance, and then taste the name. After the eyes, nose and mouth have all enjoyed the beauty, they should also appreciate the name of the food psychologically and spiritually. Ears can't be idle, you have to listen to the sound of food, and sometimes you have to listen to the wonderful sound of the bamboo and string. Only when the five senses are enjoyed can the beauty be pleasant and comfortable, and that is perfection.

Don't think that gourmets in China only enjoy their food with their tongues. Gourmets in China pay attention to all-round comprehensive analysis, and ordinary people in China also regard full enjoyment of food as a pursuit realm. Smell delicious. The "fragrance" here means smelling the fragrance, which refers to the smell that stimulates appetite from the dishes. As the saying goes, if you don't see its shape, you should smell its fragrance first. "Those who smell its odor (fragrance) will be exhausted after ten steps."

From a long time ago, "smell" became an important criterion for judging the beauty of ancient China cuisine. At the same time, smelling incense is also an important aesthetic link in ancient times to identify beauty, predict deliciousness and a sensory test means to judge cooking skills. Yuan Mei's poem "Taste" can explain this truth very well: "Taste in one's life is like commenting on poetry, and there is something sour and salty that I don't know. The first thing to look at is that the fragrance is good, when the pearl fairy dew is on the plate. "

China pays attention to "taste", but it has a long history. China people have a high appreciation and unique understanding of the delicious dishes for a long time. Yan Ying, a famous politician more than 2 years ago, once said, "Harmony is like soup. Fire, water and enzymes brew salt plums to cook fish and pay tribute to them. Kill the husband and make it, make it taste the same, help it less, and let it go. The gentleman eats it to calm his heart. " Cooking art is first and foremost an art of taste. Taste is the core of cooking art. Cuisine is for human consumption, and it is through the taste of the tongue that people can enjoy beauty. The taste is not beautiful, even if the shape and color are beautiful, it is not a delicacy, nor a delicate work of art.

any product will give people a certain taste, that is, its physical and chemical properties will give the oral touch to the eater. Understanding this oral touch-food taste from the perspective of food aesthetics is called "palatability" or "comfort" for short. Today, we can distinguish crisp, crisp, loose, hard, soft, tender, tough, rotten, waxy, soft, slippery, refreshing, moist, soft, sandy, tired, cold, cool, warm, hot and scalding.

These different palatability give people different aesthetic feelings, so they are called "delicious". The production of delicious food depends on the innate quality of raw materials, cooking and blending. From the perspective of cooking, it depends on the utilization and mastery of "temperature".