What are the five characteristics of Chinese cuisine?

China is a vast country, and the selection of raw materials for Chinese cuisine is unique. Chinese cuisine cooking materials can be broadly divided into poultry, livestock, eggs, vegetables, fruits, aquatic products, food, dry materials, seasonings and other categories. Each category can be divided into many varieties. Even if the same species also due to different places of origin, different varieties, different parts, different processing and different characteristics, especially aquatic products and vegetables, seasonality is very strong. Chinese chefs can choose the ingredients according to the dish and make dishes according to the ingredients, which is very skillfully and reasonably arranged. For example, the same pork, the upper brain part of the fat and thin half, and very tender, so it was selected as the Cantonese cuisine Gu Lao meat raw materials; leg meat. The sitting hip meat, rough fiber, but the aroma is very full, do white cut meat is not it.

Second, cut with the exquisite

Chinese cuisine knife work, in the international reputation. Chinese chefs can cut raw materials into slices, silk, under, strips, blocks, grains, segments, rice, paste, mud and other shapes, and the size, thickness, thickness and neatly organized. Some of the raw materials after the knife work to beautify, made of lifelike birds, animals, flowers, grass and other beautiful patterns and images, quite a sense of artistic beauty. For example, by graving the yellowtail in the frying pan, can be made into people's mouth-watering frog yellowtail, squirrel yellowtail: radish, potatoes are very common dishes raw materials, but - by the chef carving, into brightly colored chrysanthemums, moonflowers, phoenixes, peacocks and other shapes.

Chinese cuisine also emphasizes the mix and match. For example, chicken congee and hoof tendon, with hoof tendon with chicken paste and diced ham. Tendon contains collagen protein, which is an incomplete protein, while chicken paste and ham contain complete protein, the two complement each other, so that the proteins play a complementary role and improve the nutritional value. From the taste point of view, the tiny chicken and ham covered in the surface of the tendon, so that the tasteless tendon suddenly delicious, the color of the ham grain and embellish the chicken, tendon white color.

Three, cooking methods

Chinese food cooking methods, is the world's first. There are dozens of common cooking methods, a large category can also be divided into many small categories, there are many local colorful regional cooking methods.

Many seasonings are also a major feature of Chinese cuisine. Sichuan cuisine is concerned about seven nourishing eight flavors, Guangdong cuisine is concerned about five nourishing six flavors, and different seasoning is one of the main reasons for the formation of local flavor characteristics of the dish. For example, Chaozhou cuisine, attaches great importance to seasoning, each dish on the table, must be equipped with a variety of flavors of the "flavor plate" as a companion. When the "raw steamed fish" on the table, you must use orange oil dish; burning, frying, baking, pan-frying and so on, some of them with sweet sauce or plum paste dish, some of them with orange juice or red vinegar and so on dipped to eat, the flavor is unique.

Four, rich dishes, distinctive

Many raw materials, cooking methods, they are arranged in combination, they generate endless dishes. For example, the same duck, with different heating methods and different seasonings, can be made into crispy duck, duck, duck, creamy lotus duck, Beijing onion duck, crispy duck, duck, gourd duck, Pipa duck, duck, fried duck, fried duck strips and other dozens of duck food. Whole duck, whole cow, and whole sheep can be found everywhere in some big cities. Because of the climate, environment, products, customs and habits are not the same throughout the country, the taste of each place is also different.

Roughly speaking, Sichuan and Hunan spicy, Fujian and Guangdong light, Suzhou and Shanghai sweet, Northeast fresh into, etc., these characteristics are

in the local dishes in the specific embodiment, but also enriches the variety of dishes. In addition, Chinese cuisine also emphasizes the color, aroma, taste, shape and ware. This is the standard of a dish, but also the standard of a table of dishes. The former focuses on the word-by-word implementation, the latter emphasizes the overall beauty of the combination of dishes and dishes.