What is your experience in the process of Chinese cooking and food culture?

The selection of materials is exquisite, the knife work is fine, the ingredients are ingenious, the cooking methods are diverse, the seasoning is rich, the use of heat is proficient, the dishes are rich, and the utensils are exquisite.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better. A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

"Cooking" means to cook, "cooking" means cooked, in a narrow sense, cooking is the thermal processing of food raw materials, and the raw food raw materials are processed into mature food; Broadly speaking, cooking refers to the rational selection and allocation of food raw materials, processing and purification, heating and seasoning, so as to make it colorful, fragrant, tasteful, shape, quality, nutritious and beautiful, safe and harmless, conducive to absorption, beneficial to people's health, and strong human physique.

What it does:

Cooking mainly involves the processing of food, such as cutting, shaving, chopping and making food crumble and easy to eat, marinating or adding seasonings to make food more palatable, or heating food. Heating food usually softens and kills food, and makes it easier for the body to absorb nutrients. 5-60 is the temperature at which many food bacteria thrive.

Chickens, ducks, fish, meat, and milk should all be avoided in this temperature range. Refrigeration and freezing do not kill bacteria, they only slow down their growth and allow food to last longer.

Summary. Hello dear, the many cultural achievements of Chinese cuisine are as follows: 1. The culinary food culture of all countries in the world has its own characteristics; The distinct and unique culinary food culture that has been accumulated, contained and developed in thousands of years of Chinese culture is even more impressive. In modern times, Chinese cooking has become famous all over the world, but many people only know that Chinese food is delicious and varied, but they do not know the inherent benefits of Chinese food.

It is a very important task to introduce the tradition of Chinese culinary food culture and demonstrate the high wisdom of the Chinese nation in creating civilization and beautifying life. 2. Cooking and eating is the most important culture. This is because diet is the first essence of human beings to create and create themselves, and it is an indispensable primary condition for human beings to survive and develop.

Hello dear, the many cultural achievements of the Chinese cuisine are as follows: 1. The cooking and drinking culture of Zheng food in various countries around the world has its own characteristics; The distinct and unique culinary food culture that has been accumulated, contained and developed in thousands of years of Chinese culture is even more impressive. In modern times, Chinese cooking has become famous all over the world, but many people only know that Chinese food is delicious and varied, but they do not know the inherent benefits of Chinese food. It is a very important task to introduce the tradition of Chinese culinary food culture and demonstrate the high wisdom of the Chinese nation in creating civilization and beautifying life.

2. Cooking and eating is the most important culture. This is because diet is the first essence of human beings to create and create themselves, and it is an indispensable primary condition for human beings to survive and develop.

What are the effects of seasoning on food?

Hello dear, the transformation effect of seasoning on food has 1, the difference in taste between Western food, Chinese food, and Japanese food mainly depends on the different seasoning of the final noisy potato, and a material will make a variety of special dishes because of the final seasoning method and different types of condiments, forming different dish flavors. 2. Determine the taste of the dish and form its flavor, the final taste of the dish is mainly determined by the chef in the cooking process, and seasoning is also the main means to form the different flavors of the dish.

Three characteristics of Chinese cooking.

The three characteristics of Chinese cooking are delicate knife work, attention to heat, and good seasoning

We have a variety of cooking methods in China, in foreign countries, many people just eat simple bread and steak, but in our country there are a variety of cuisines, I think our cooking methods can make a lot of food on the one hand, on the other hand, our cooking methods are very diverse, but our cooking methods are also unhealthy, and then I will explain to you specifically. <>

1.We have a variety of cooking methods.

I think our culinary culture is very good, from ancient times to the present we have evolved a variety of cooking methods, we often use, for example, stir-frying, mainly with fire to fry, and secondly, we can also use oil to fry food, use fire to grill food, in addition, there is also steam to steam food, are our cooking methods, it is such a variety of cooking methods, resulting in us produce a lot of food. <>

2.The way we cook makes delicious food.

In foreign countries, the food generally eaten is bread and some fried food, the overall taste is relatively light, their main way to distinguish the taste is to use different sauces, but in our country there are many cooking methods, can make better food, and even the same dish, for example, potatoes can be made in different ways, you can come out with different flavors, I think our cooking methods are very advanced, and they are also suitable for our taste. <>

3.Some of our cooking methods are not very healthy.

Many people have also talked about this, for example, although fried food is very delicious, but often eating fried food is not conducive to our health, including our heavy oil and salt.

The taste is not conducive to our health, so these are what we need to pay attention to, and we must eat less in daily life and eat more vegetables and fruits, which is better.

All in all, with the development of society, our life is getting better and better, our cooking methods have also undergone some changes, from ancient times to the present, we have many cooking methods, but also produced a lot of food, through this cooking method can make a food a variety of flavors, to meet our pursuit of food, but some cooking methods are not very healthy, we need to improve.

Personally, I think that the Chinese cooking method is still relatively good, and it can really be full of color, flavor, and taste, which will definitely make people feast and make people have an endless aftertaste.

Steaming, stewing, marinating, pickling, and simmering are the most basic, and many cuisines are inseparable from these cooking methods, but in fact, in addition to these methods, we have many other ways to make our ingredients. But no matter what the way it is, it's our Chinese way of cooking, all of which is to make the food more delicious and healthy.

I think the Chinese way of cooking is very good, no matter what flavor you like, you can always find the right way to cook in China, and it will definitely be a feast.

Me too, hee hee long live the former middle.

As long as it comes from the heart.

The questioner is from Maeyama Middle School, right?

Chinese cuisine has its own unique history and characteristics. Chinese cooking is based on healthy eating, focusing on the beauty and efficacy of food, so that you can enjoy good health while tasting food. When it comes to Chinese cooking, you need to know the strict table manners of China, so that you can still be graceful when you eat.

So, what are the characteristics of Chinese culinary culture? The following is an introduction to the characteristics of Chinese culinary culture. Chinese cuisine has its own unique charm, and in Chinese cooking, it has a unique oriental color.

In Chinese cooking, we pay attention to "color, flavor, and flavor". It is no longer limited to "eating well", but moving towards the goal of "eating well". In Chinese cooking, the importance of taste is the core, and when cooking ingredients, how to make the ingredients give full play to their own characteristics is a problem that Chinese chefs should be concerned about.

Eating to maintain health is the principle of Chinese cooking. In China, there are many ingredients that are both food and medicine, and this kind of cooking is called "diet therapy". Diet therapy can change a person's physique and make your body healthier and healthier.

This is the characteristic of Chinese culinary culture. With the great development of society, Chinese cuisine is also changing. Nowadays, Chinese cooking is more decorative.

Beautiful things always inspire people's interest. The same is true in the diet, the more pleasing the food, the more satisfying the appetite of the diner, so that he can have a sense of happiness. Chinese cooking is not only a practice, but also an art.

This is the characteristic of Chinese culinary culture. Cooking with an artistic eye for food, as you can imagine, food can definitely add to your food. Chinese cooking pays attention to knife work, using the characteristics of the ingredients themselves to make delicious and well-shaped food.

China is a country with a lot of land and resources, and in this rich real estate, people use their own diligence and wisdom to enrich our table. Our ancestors have left us a lot of valuable treasures, which are unique to Chinese cuisine. These are the characteristics of Chinese cooking techniques.

Chinese cooking, you can make delicious food without expensive ingredients, and this is what makes Chinese cuisine special. As the descendants of Yan and Huang, we have the obligation and responsibility to tell the world that our food culture is unique and gorgeous. Recommended Reading:

How the French diet differs from the Chinese diet.

Chinese food culture.

Under the influence of many factors such as the philosophy of yin and yang and the five elements in traditional Chinese culture and education, Confucian ethics and morality, the theory of nutrition and reproduction of traditional Chinese medicine, as well as cultural and artistic achievements, food aesthetics and fashion, and national character characteristics, Chinese culinary skills have been created in the annals of history and a broad and profound Chinese food culture has been formed.

From the perspective of history, China's food culture has lasted for more than 1.7 million years, divided into four stages of development: raw food, cooked food, natural cooking, and scientific cooking, and has launched more than 60,000 traditional dishes, more than 20,000 industrial foods, colorful feasts and colorful flavor schools, and has won the reputation of "culinary kingdom".

From the connotation point of view, Chinese food culture involves the development and utilization of food sources, the use and innovation of eating utensils, the production and consumption of food, the service and reception of catering, the operation and management of catering industry and food industry, as well as the relationship between food and national peace and security, food and literature and art, food and life realm, etc., which are profound and extensive.

From the perspective of extension, Chinese food culture can be classified from various perspectives such as era and technique, region and economy, ethnicity and religion, food and utensils, consumption and level, folk customs and functions, etc., showing different cultural tastes, reflecting different use values, and colorful.

From the perspective of characteristics, Chinese food culture highlights the theory of nourishment and health (vegetarian diet, emphasis on medicinal diet and tonic), and pays attention to "color, fragrance and taste". The realm of the harmony of the five flavors (the flavor is distinct, the palatable is precious, and it has the reputation of "tongue dish"), the cooking method that changes with each other (the kitchen rules are based and flexible), and the food concept of the mind and pleasure (the quality of the food is courteous, and the education is in the food) and other four major attributes, which are different from the natural beauty of the food culture of overseas countries.

From the perspective of influence, Chinese food culture has directly affected Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the oriental food culture circle; At the same time, it has also indirectly affected Europe, the Americas, Africa and Oceania, such as China's vegetarian culture, tea culture, sauce and vinegar, pasta, medicinal diet, ceramic tableware and soybeans, all of which have benefited billions of people around the world.

In short, Chinese food culture is a long-standing regional culture with a wide vision, deep level, multiple angles and high taste; It is the material wealth and spiritual wealth that the Chinese people of all ethnic groups have created, accumulated and influenced in the development of food sources, the development of food utensils, food conditioning, nutrition and health care and dietary aesthetics in the production and living practice of more than 1 million years.

Characteristics of Chinese food culture.

China is a country of civilization and a long-standing food culture. I have existed in the world, eating and drinking for more than 20 years, I have some experience and understanding, and now I will summarize the following characteristics of food culture, I hope you will see it:

First, the flavor is diverse. Due to the vast territory of our country, the vast land and abundant resources, there are differences in climate, products, customs and habits in various places, and many flavors have been formed in the diet for a long time. China has always had the saying of 'south rice and north', and the taste is divided into 'sweet in the south, salty in the north, sour in the east and spicy in the west', mainly the four major flavors of Bashu, Qilu, Huaiyang, and Guangdong and Fujian.