What does China cooking mainly mean?

What are the cooking characteristics of Chinese food?

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black83 10

Lu17 2018-10-07

The main characteristics of China's cooking

1, rich in raw materials and diverse in dishes.

2. Strict selection of materials and application of art according to materials.

3, the knife is exquisite and good at seasoning.

These containers are exquisite and beautiful.

1 the characteristics of China cooking

1. 1 Choose raw materials extensively and pay attention to the selection of raw materials. China spans three regions: cold zone, temperate zone and subtropical zone. In the vast territory, it is rich in perennial products and all kinds of animal and plant raw materials. In the long cooking practice, it is even more commendable that the chefs of past dynasties were not conservative and actively developed and utilized all kinds of raw materials. It can be said that "flying in the sky, walking on the ground, growing in the soil and born in the water" can all be used as raw materials for cooking dishes.

1.2 exquisite knife work and exquisite ingredients. It can be said that China cooking is unique in the world. The raw materials can be cut into strips, silk, diced, slices, blocks, segments, rice, grains, minced meat, velvet and other shapes, and the raw materials can also be processed into the shapes of wheat ears, lychees, hemp fibers, combs, chrysanthemums and the like by the knife mixing method. Meanwhile, the ingredients are reasonable. In order to coordinate colors and make the main components stand out, there are two methods: color matching and pretty color. Pay attention to the fact that the auxiliary materials should not be larger than the main materials, highlight and contrast the taste of the main materials, and reasonably match meat and vegetables.

1.3 Pay attention to harmony and heavy taste, and pay attention to rich fragrance types. Onion, ginger, garlic, vinegar, cooking wine, sugar, salt and various essences are commonly used to remove odor and enhance the delicious taste of raw materials. Based on the original basic tastes of main ingredients, auxiliary materials and seasonings, such as sour, sweet, bitter, spicy, salty, fresh, fragrant and hemp, various tastes can be changed through different cooking methods. 1.4 Pay attention to moderate temperature and varied cooking techniques. According to the different textures and tastes of raw materials, we should pay attention to moderate use of fire, some are heated with strong fire for a short time, some are cooked with slow fire for a long time, and sometimes medium, large and small fires are used alternately to make dishes present different flavors; Various techniques are the unique characteristics of China cooking in the world. According to statistics, there are nearly 50 cooking methods commonly used in the cooking industry at present.

1.5 Adhere to the combination of Chinese and Western cultures and always learn from innovation. On the basis of inheriting excellent traditions, Chinese cooking is good at organically combining ethnic catering characteristics with some excellent elements of western food, such as selecting materials, using seasonings, improving heating methods and innovating techniques.

2 the characteristics of China cooking

China attaches great importance to color, aroma, taste, meaning, shape and nutrition in cooking. This is not only a dish, but also the standard of a dish. The so-called "color" refers to the color of dishes, that is, the raw materials and seasonings of different colors are organically matched, and sometimes some vegetables, tomatoes, onions and so on are set off. In order to achieve better visual effects; The so-called "fragrance" refers to the aroma of gas or bone in dishes; The so-called "taste" refers to the taste of dishes, and "taste" can be said to be the soul of dishes, which is to organically combine the main ingredients and seasonings of dishes and obtain different tastes through different cooking methods; The so-called "meaning" means that the color of the dish makes people have meaningful associations; The so-called "shape" refers to the shape and decoration of cooked dishes, which are slowly separated from "color"; The so-called "nurturing" means that dishes fully reflect the nutrition of food and pay attention to the reasonable collocation of meat and vegetables.