Chinese cuisine cooking characteristics what

Chinese cooking techniques in the long process of historical development, the fusion of the wisdom of various ethnic groups and culture, so that the Chinese cuisine has a distinctive national characteristics and different regional characteristics, at the same time, but also formed a very different style of flavor genres.

Characteristics of Chinese cuisine

(a) wide range of materials, selection of materials, China's land across the cold, warm, hot three belts, a vast territory, rich in produce, plant and animal raw materials perennial abundance, everything. Generations of chefs in the cooking practice, not stick to the rules, but also good at development, the use of various types of raw materials, "flying in the sky, walking on the ground, the soil grows, the water is born," can be made into dishes, such as bean curd, fungus, bean sprouts, potpourri, ants, snakes, scorpions, earthworms, soybean worms, livestock offal, a variety of wild vegetables and other now commonly used in Chinese food! In the eyes of foreigners, these ingredients were incredible. To date, into the dish raw materials have more than 2,000 kinds, and there are many emerging raw materials are more and more commonly used, such as ostrich, turkey, cactus, aloe vera and so on.

Cooking ingredients in addition to pay attention to live, but also pay attention to the origin, season, species, parts, texture, etc., in order to adapt to different cooking methods and local flavors, such as snappers, anchovies, peach blossom shrimp Peach blossom season for the most fertilizer, the Yellow Sea, the Bohai Sea production of pike crabs, in the Mid-Autumn Festival when the meat full; ham to Jinhua, Xuanwei, for the best, bream to Hubei Fankou quality, in Shandong, Cangshan, Laiwu ginger, the best, and the most popular. Garlic, Laiwu ginger, Yantai apples, Laiyang pear, Weishan Lake Mandarin fish, Taishan Red Scale Fish and other quality; the quality of the meat of various parts of the livestock is different, different dishes should be used in different locations of the meat, such as "braised pork", "rice flour meat" to pay attention to the skin of the five-flesh meat The "oil burst tripe" must use the head of the tripe, sheep on all parts of the meat of the old and young, respectively, the selection of the corresponding cooking techniques, you can make the "whole sheep seat"; chicken dishes generally need to have the year the small tender chicken, hanging soup to use the old chicken, brine duck with the old duck taste good tonic Strong, roast duck with more than three months of rearing young duck, fat thick meat tender.

(2) exquisite knife work, the ingredients clever

Chinese cooking pay attention to knife work, in the world is also unique. In order to heat, shape, digest and civilized diet, the raw materials can be processed into neat and tidy strips, silk, ding, slices, blocks, segments, rice, grains, end, velvet and other shapes, through the mixing of knives, but also processed wheat, lychee, strawberry, comb, chrysanthemums and other flowers knife, in order to achieve the purpose of beautifying the dishes. Chinese people are good at using chopsticks, but also mainly due to the small size of the raw materials after the knife work.

Chinese cooking pay attention to reasonable ingredients, mainly in the shape, texture, color, taste, nutrition, therapeutic aspects. In terms of color, pay attention to the smooth color with the color with the color, the purpose is to color coordination, highlighting the main ingredients; shape is generally silk with silk, strips with strips, with ding with ding, with slices of slices, auxiliary materials can not be larger than the main ingredients; texture, pay attention to the crispy with crispy, with soft with soft, etc.; taste pay attention to the raw materials of the taste, while auxiliary materials to highlight, accentuating the main ingredients of the taste, most Chinese dishes commonly used in the sliced bamboo shoots and ham plays such a role. In the nutritional aspects of meat and vegetables, to provide people with a reasonable and comprehensive nutrients, to maintain the acid-base balance in the body.

(3) harmonize the heavy flavor, rich flavor

Flavor is the soul of the dish. Food has no fixed taste, the mouth is precious, the raw material of the natural flavor is not all fascinating, only rely on the means of seasoning, according to the chemical nature of the various seasonings, artfully combined to highlight the original taste, to drive away the fishy and stinky, Chinese food commonly used onions, ginger, garlic, vinegar, wine, sugar, salt and a variety of spices have the role of the foreign flavor.

One of the main reasons why the world recognizes Chinese food is delicious is that it is a variety of flavors, the main ingredients, auxiliary ingredients, seasonings contain different components of the flavor components to sour, sweet, bitter, spicy, salty, fresh, fragrant, hemp for the basic taste, after different methods of cooking, at different stages of the reasonable input, like Chinese music, the five-tone scale can be composed of infinite music, as can be varied out of the countless types of flavors, such as fish flavor, spicy, lychee, sweet and sour, red oil, homemade, strange flavor, garlic, savory, spicy salty, spicy, spicy, ginger, soy sauce, sesame sauce, pepper and so on.

(D) the fire, a variety of techniques

As early as "Lv's Spring and Autumn Annals - this flavor" chapter has been recorded: "...... fire for the discipline, when the time is fast and slow. Extinguish the fishy to go shame in addition to dank, must be its victory, no loss of its reason", meaning that attention should be paid to mastering and regulating the heating of the raw materials to the fire, according to the texture of the raw materials, the characteristics of the flavor, the appropriate use of fire, shall not be contrary to the reasoning of the use of fire, there is a strong fire for a short period of time to heat up, there is a long time to slow fire cooking, there are also times when the big in the micro-fire alternated to form the cool, slippery, crispy, tender, rotting, soft, glutinous, thick, elastic, tough, hard and so on. The first is to make the food more flavorful, and the second is to make the food more tender, and the third is to make the food more delicious.

Chinese cooking techniques are diverse and second to none in the world, mainly due to the complexity of regulating the use of heat and seasoning. There are nearly fifty cooking methods that are commonly used in the industry today. There are also a number of different regions of their own unique cooking techniques, such as Shandong's "" and "soup popping", Guangdong's "salt baked", Sichuan's "small fried "Jiangsu and Zhejiang" mud roast "and so on.

(E) a wide variety of dishes, pay attention to the vessel

China's wide range of ethnic groups, coupled with a long history, culture, customs are different, so that China has formed a variety of different flavors of the genre, local flavors of more than 5,000 kinds of famous dishes, colorful varieties of dishes in more than 10,000 varieties of dishes, is unparalleled in the world in any other country.

Gourmet food and the beauty of the same important, good dishes with a beautiful and elegant container, can make its shape icing on the cake. Cooking materials to do modeling articles, the world of its carving is limited, combined with the natural color of the raw materials, the clever use of a variety of beautiful utensils, can express the meaning of the expression. A variety of containers and many of the food between the composition of the appropriate relationship: the whole poultry and fish with a waist plate, fried fried with a round dish, soup and sweet dishes with a sea bowl, stewed stewing simmering suitable for ceramic sand, steamed leavening points even cage, shabu-shabu goat and fish suitable for the hot pot, sauces, vinegar and ginger suitable for the white marigold, ginseng fins, swallows and abalone suitable for the Chinese dish. It is appropriate to be big, it is appropriate to be small, or the whole table of the dish, green into a color, or the table of the dish, mixed colors and shapes, all into the sky, the perfect combination of food and ware, fully embodies the unique characteristics of China's food culture.

(F) the combination of Chinese and Western, learn from the new

Chinese cooking in the inheritance of the best traditions at the same time, is also good at combining the national dietary characteristics of some of the advanced things borrowed from Western food, mainly in the selection of raw materials, the use of seasonings, heating methods to improve the process of innovation and other aspects. Such as curry powder, custard, tomato sauce, cola, turkey, ostrich meat, teppanyaki and other Western things have been commonly used in Chinese food, some of the Chinese condiments used in Western cooking techniques, some of the Chinese cooking techniques to add Western condiments, in this regard, Shanghai, Guangdong's catering enterprises to maintain the basis of the national characteristics of the better. At the same time, borrowing for newness is also manifested in the exchanges between different regions of this nation. The development and prosperity of society and the wide range of human interaction, is the real power of Chinese culinary innovation.