The policy of China Cuisine Revitalization Plan is

The policy of China Cuisine Revitalization Plan is:

Establish culinary research institutions, adhere to academic discussions, and compile and publish theoretical works.

Using modern science and technology, improve the operation technology of furnace case and continuously increase the variety of dishes.

Run culinary colleges well, improve the cultural quality of chefs and train senior technical talents.

Strive to improve management, actively support private hotels, and vigorously advocate green catering.

Actively carry out foreign exchanges, carry out food science cooperation, and expand the international influence of China food.

Cultivate good professional ethics, create spiritual civilization enterprises, and bring up a new generation of "four haves".

Unswervingly following this broad road, China's cooking flowers will be more colorful.

What are the characteristics of China cooking?

1. Pay attention to the coordination of color, fragrance and taste.

Chinese food is characterized by its full color, flavor and flavor. China pays attention to the coordination of color, fragrance and taste of dishes, as well as the modeling and setting of dishes, which makes dishes not only delicious, but also full of color, fragrance and beauty.

Step 2 focus on beauty

China pays attention to aesthetics in cooking. Dishes are not only technical, but also pay attention to the harmony of color, fragrance, taste, shape and container of food. China's cooking is not only outstanding in cooking skills, but also pays attention to the aesthetic feeling of dishes and the harmony of color, fragrance, taste, shape and container of food.

Both carrots and cabbage hearts can be carved into various shapes, giving people a special enjoyment of a high degree of spiritual and material unity.

The four seasons are different.

China cooking is characterized by different seasons. China has been seasoning and side dishes according to seasons since ancient times, with strong winter and light summer; Stewed in winter and frozen in summer.

4. Combination of medicine and food

China's cooking technology combines the characteristics of medicated diet and health care, and uses the original flavor and nutritional value of food to make delicious food, which not only satisfies the appetite, but also plays a role in treating diseases.

5. Pay attention to cutting and matching

One of the characteristics of China cooking is exquisite collocation. Chinese cuisine is carefully crafted, and the raw materials are cut into various shapes, with uniform size and thickness.

At the same time, Chinese food also pays attention to collocation, for example, chicken porridge and tendons with chicken paste and ham particles can make dishes more beautiful. Skillful use of seasonings is also a major feature of China cooking. Use the physical and chemical changes in cooking to achieve the effect of removing fishy smell, enhancing freshness or highlighting positive taste.

6. Accurately grasp the cooking temperature

China cooking is famous for its precise cooking temperature. Chef China is good at using the quality of dishes, so it is very important to master the use of dishes. The heat of different dishes varies greatly. Mastering the heat can make dishes present different colors, smells and tastes. For example, the production of tangerine fully reflects the accurate control of temperature.