What are the characteristics of Chinese food?

1, with a wide selection of materials, is unmatched by any country's cooking. There is only one sentence that tells the standard of Guangdong cuisine, and "facing the sky" can be regarded as one of the highlights of Chinese food selection. Chinese food is widely used not only in animal raw materials, but also in plant raw materials. As early as the Western Zhou Dynasty, there were 130 kinds of edible plants recorded in writing.

2. There are various cooking methods. There are dozens of cooking methods of Chinese food, such as frying, frying, frying, frying, roasting, stewing, boiling, spreading, rinsing and so on. Explosions can be divided into sauce explosion, oil explosion and Dongguan explosion. Beet cooking also includes drawing, icing and honey juice.

3, rich in spices. For example, Sichuan cuisine is praised by the world for its variety of dishes, which is only a part of China cuisine. In addition to paying attention to the change of taste, Chinese food can also skillfully use different seasoning methods in the cooking process. The same amount of condiments will form different tastes when the dishes are heated to different degrees.

4. The knife is fine. Chinese food pays special attention to the use of knife in processing, such as batch, cut, wedge and chop. The molding of raw materials can be divided into many types, such as silk, flake, block, segment, strip, velvet, flour, litchi flower, wheat ear flower and so on. Such fine knife techniques and skills are not only convenient for cooking, but also more ornamental and artistic.