Chinese food practice (inheritance and innovation of traditional skills)

As one of the oldest food cultures in the world, China food has a rich history and culture. The cooking skills of Chinese food have been inherited and innovated for thousands of years. From the ancient cook to the modern chef, the cooking skills of Chinese food have been constantly developing and evolving.

In the inheritance of traditional skills, China pays great attention to details and strives for perfection. This attitude can be reflected in all aspects of China cooking, such as knife work, cooking, seasoning and so on. Next, we will take the traditional palace roast duck as an example to introduce the cooking skills of Chinese food.

Production steps of palace roast duck

1. Material selection: Choose Beijing fermented duck with tender meat, fat and thin skin and thick meat.

2. Kill the duck: kill the stuffed duck and clean up the internal organs.

3. Hanging water: Hang the brewed duck and scald the duck skin with boiling water to make the duck skin firm and the duck meat tender.

4. Coating: Mix sweet noodle sauce, mashed garlic, Jiang Mo, pepper powder, salt, sugar, cooking wine and other materials together, and smear them on the surface of the duck, so that it can be dipped into the flavor.

5. Hanging the stove: Hang the duck coated with ingredients on a charcoal stove, roast it with slow fire until golden brown, and then roast it with high fire until the duck skin is crisp.

6. Slice: Take down the roast duck, cut it into thin slices, and serve with seasonings such as shredded onion, cucumber strips and sweet noodle sauce.

Innovation and development

With the development of the times and the progress of society, the cooking skills of Chinese food are constantly innovating and developing. On the basis of tradition, the cooking skills of Chinese food constantly absorb and integrate foreign cultures, forming a unique local cuisine.

For example, Cantonese cuisine is famous for its lightness, delicacy, color, flavor and taste. It focuses on cooking seafood, steaming, boiling and frying, and pays attention to the original flavor and the coordination of color, fragrance and taste. Sichuan cuisine is characterized by spicy, fresh, fresh and strong flavor. Sichuan cuisine is the representative, paying attention to seasoning and mastering cooking temperature.