What are the characteristics of cooking in China?

Food, as its name implies, is delicious food, ranging from delicacies to street snacks. In fact, food is neither noble nor cheap. As long as you like it, you can call it food. What are the characteristics of China cuisine brought to you by the following small series? I hope you like it!

I. Characteristics

(1) Various flavors. Due to the differences in climate, products and customs, the vast Chinese nation has formed many different cuisines in China's diet since ancient times. As far as local division is concerned, there are four major cuisines: Bashu, Qilu, Huaiyang and Guangdong and Fujian.

(2) The four seasons are different. Throughout the year, it is the main feature of China cooking to match the diet according to the season. Our country has always followed the seasonal seasoning and side dishes, which are mellow in winter and cool in summer. Stewed in winter and frozen in summer. All kinds of vegetables change in four seasons and are eaten at the right time.

(3) Pay attention to the aesthetic feeling of dishes. Pay attention to the harmony of color, aroma, taste, shape and container of food, and show the beauty of dishes in many ways. Chefs use their ingenious skills and artistic accomplishment to create all kinds of delicious food, which is unique in realizing the unity of color, fragrance, taste and shape, giving people a special enjoyment of a high degree of unity of spirit and material.

(4) pay attention to interest. Since ancient times, China has been paying attention to taste and interest in cooking. It not only has strict requirements on the color, aroma, taste, shape, container, quality and nutrition of snacks, but also has certain elegant requirements on the naming of dishes, the way of tasting, the choice of time, the rhythm of eating and the interspersed entertainment. Creative and full of fun.

(5) combination of food and medicine. China's cooking technology is closely related to medical treatment. China has always attached great importance to "homology of medicine and food" and "homology of medicine and food", and used the medicinal value of food raw materials to cook various delicious dishes to achieve the purpose of preventing and treating certain diseases.