What are the characteristics of Chinese cooking? What does Chinese cooking learn?

A Bite of China" shows that Chinese cuisine is rich and unique, and it is obvious that Chinese food has become another postcard of China to the outside world, and then introduces the cooking methods and characteristics of characteristic Chinese food.

1. Cooking method.

1.Frying refers to slowly frying food in a pan without using water with some oil. Generally speaking, frying refers to heating a small amount of oil in a pan and then putting food in it to cook it thoroughly.

The surface will be slightly golden yellow or even slightly hazy. As the cooking oil is heated at a higher temperature than boiling in water, the frying time is often shorter. The taste of fried food will also be sweeter and more delicious than that of boiled food.

For example, fried dumplings, fried tofu, leek boxes, pancakes, dorayaki, etc.

2.Simmer and boil. Simmering is about the same, both are to fry the food slightly, then put water to simmer until it is cooked through, and a little water is fine.

3.Steaming refers to the process of placing seasoned food ingredients in a utensil, then placing them in a steamer basket to use steam to mature them. It can be divided into three types: fierce steaming, medium steaming and slow steaming. For example, steamed pork, steamed crab, steamed Wuchang fish, steamed eggs, etc.

4.Stir-frying is the most widely used cooking method, which is mainly a cooking method that uses oil as the main heat conductor to heat and mature small raw materials in a short time with medium high heat and season into a dish. For example, scrambled eggs with tomatoes, diced kung pao chicken, vinegared cabbage, spicy chicken, etc.

2. Features. 1.In the selection of materials, because most people in our country are less constrained by religious taboos in their diet, and people like to hunt for curiosities in their diets, and pay attention to the rarity of things, so the selection of materials for Chinese food is very extensive, almost flying, diving, moving, planting, and eating everything.

2.In terms of raw material processing, Chinese chefs are very particular about knife work, and can process raw materials into small silk, dices, slices, and end edges.

3.In terms of cooking, the round bottom pot and open flame stove generally used for cooking Chinese food are very suitable for stir-frying, so there are many cooking methods for Chinese stir-frying.

4.In terms of taste, most Chinese dishes have a distinctly salty taste and are rich in variety, and most dishes are fully cooked before eating.

Since ancient times, Chinese food has formed the four characteristics of "nourishing and benefiting, harmonizing the five flavors, changing the style, and enjoying the mind" Professor Zhao Lin introduced in the book "How to Eat for Chinese", Chinese food emphasizes "harmony", that is, moderation, coordination, moderation, moderation, and the opposing factors such as soft and hard, sweet and salty, thick and thin, size, raw and cooked, hot and cold, meat dishes, and thick and light dishes are properly unified; "Color, taste, shape, utensils, and effects complement each other; The use of fire, water and seasonings in cooking is used in moderation to achieve harmony and unity. The "harmony" of Chinese food is particularly prominent in hot dishes, and due to the interaction of taste and aroma, the richness and subtlety of taste and smell are brought into full play by the hundreds of diners. The combination of fermented foods and condiments makes the dishes rich in taste and creates the characteristics of good color, aroma and taste.

I think that since ancient times, Chinese food has formed four major characteristics of "nourishing and benefiting the rich, harmonizing the five flavors, changing the style, and enjoying the mind", Professor Zhao Lin introduced in the book "How Chinese Should Eat" that Chinese food emphasizes "harmony", that is, moderation, coordination, moderation, moderation, and the opposing factors of the dishes such as soft and hard, sweet and salty, thick and thin, size, raw and cooked, hot and cold, meat dishes, and thick and light are properly unified; "Color, taste, shape, utensils, and effects complement each other; The use of fire, water and seasonings in cooking is used in moderation to achieve harmony and unity. The "harmony" of Chinese food is particularly prominent in hot dishes, where the richness and subtlety of taste and smell are brought to the extreme due to the interaction of flavor and aroma. The combination of fermented food and condiments makes the dishes rich in taste and creates the characteristics of good color, aroma and taste.

Chinese cooking is not characteristic if it is not the cuisine. Every region, every nation, will be different. For example, in Jiangsu and Zhejiang, Nanjing is spicy and salty, Shanghai is spicy and salty, Shanghai is picky, Wuxi is sweet, and Suzhou is exquisite, although they all eat xiaolongbao and fried (why is Shanghai fried in the shape of steamed buns?).

And everyone will also learn and improve each other, Tianjin and Anhui have soup dumplings, I think it is learned from Jiangsu and Zhejiang, it is said that in terms of methods and tastes, the best is somewhere in Anhui. Even dairy products that are not common in Central Plains cuisine have appeared many times in "Dream of Red Mansions".

The characteristics of Chinese cooking pay attention to the color, flavor and flavor, and the ingredients of Chinese cooking are relatively rich, and more attention is paid to certain nutrition.

Hello, the characteristic of Chinese cooking is the selection of materials, and the ingredients used in Chinese food are often used by us, rather than using ingredients such as butter.

Chinese cuisine is full of color, flavor and flavor.

One thing can make different flavors.

Chinese food refers to Chinese-style food dishes. Chinese food is heavy on color, shape, aroma, meaning, taste, and nourishment, and Chinese people have always regarded Chinese food as their cultural pride. Chinese food is not only deeply rooted in the bone marrow of Chinese, but also affects the culture of the world.

1. Theoretical knowledge, better understanding of Chinese food from the ideological point of view.

Theoretical main learning: "Introduction to Cooking", "Cooking Raw Materials", "Culinary Technology", "Culinary Nutrition and Hygiene", "Urban Popular Cuisine", "Modern Catering Management", etc.

2. To practice basic skills, it is necessary to lay a solid foundation from the beginning.

Master the basic skills such as spoon turning skills, knife skills, carving skills, and platters.

3. Dish production, the only way to be promoted to a qualified chef.

Master Sichuan traditional cuisine, Sichuan local specialties, Sichuan representative dishes, Sichuan cold dish production, color platter production, food carving, Chinese pastry, new Sichuan cuisine, regional popular dishes, high-end dry goods raw materials, brine production, hot pot, dry pot production, etc.

4. The knowledge of banquets is a reflection of the ability to test the cooperation ability of the kitchen.

Banquet knowledge is the cornerstone of an excellent chef, learn banquet knowledge well, make use of banquet knowledge for large-scale and important banquets need more theoretical knowledge to pave the way, the definition of banquet use, specifications and content composition. How to design cold dishes and hot dishes and precautions.

Mainly systematically study the classic dishes, local specialties, popular dishes, innovative dishes, Chinese popular pastries, snacks and other mainstream cuisines such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine, and Guigui cuisine.

The two concepts of Chinese food and Western food are too large to make a thorough comparison, Chinese food generally refers to Chinese cooking, and Western food generally refers to Western cooking. You can make some comparisons in some of the more obvious places to see the difference:

Directory. First, the difference in the selection of raw materials.

Second, the difference in knife work.

3. The difference in cooking methods.

Fourth, the difference between the portion and the atmosphere.

Fifth, the difference between kitchen utensils.

1. The difference in the selection of raw materials.

The selection of ingredients in Chinese food is very wide, almost flying, diving, moving, planting, and eating everything, except for some religious beliefs (such as Islam) that are slightly taboo. Since the Middle Ages, the West has been constrained by religion in spiritual culture, and due to the establishment of modern nutrition, compared with Chinese food, Western food has greater limitations in the selection of materials, and the commonly used raw materials are cattle, sheep, pork, poultry, milk and eggs, etc., and there are few choices for offal. I made dishes, and the staple food of Chinese food likes rice, and noodles can also be used.

Whereas, the West is more focused on pastry, which is West pastry. Pastries are a part of Western cuisine.

2. The difference in knife work.

Chinese chefs are very particular about knife skills, and can process raw materials into small shreds, dices, slices, and end edges. There are many types of Western kitchen knives, and they are very particular about what knives to use, but they rarely process raw materials into small knife edges, and most of them are large rows, rolls, blocks, etc., and pay attention to shape. Therefore, the knife work of Chinese food often surprises Westerners.

3. The difference in cooking methods.

The round-bottomed pot and open flame stove generally used for cooking Chinese food are very suitable for stir-frying, so there are many cooking methods for cooking Chinese food. Western food is cooked with a pan, a dark stove, an oven, a grill, a noodle stove and other equipment, so the cooking methods are mainly frying, roasting, stewing, stewing, iron grilling, etc. The cooking method is much more than Western food.

4. The difference between portion size and atmosphere.

Western food is an atmosphere that focuses on individual à la carte, personal tasting, moderate portions, and self-esteem. Chinese food is a table of dishes that everyone just eats, lively, rich in variety, pay more attention to the whole, and the people who order the dishes want to try to meet the tastes of different people, so there is a saying in China that it is difficult to reconcile, and I know that this is a difficult thing, but I still have to do this, because I feel that the consistency of the whole is more important. Chinese food pays attention to sharing, may also not suffer from the impact of unevenness, this sharing penetration is so deep that Chinese also share when eating Western food, even if everyone orders their own dishes, you will taste mine when eating, I taste yours, so that the table is still very lively, a happy atmosphere.

5. The difference between kitchenware.

Chinese and Western food are different at the table, and they are also different in the kitchen. The kitchen of Western food is more like a factory, with a lot of standard equipment, a lot of measurement, temperature, and time control, and the layout of the kitchen is also designed according to the process, with strict requirements for the style and color of the product. In fact, foreigners' brains are relatively simple, but they standardize and program many things, which improves the efficiency and coherence of doing things, and McDonald's and Starbucks are the result of product standardization.

In the kitchen of Chinese food, there are different kinds of kitchen utensils, which are dazzling, and there are various varieties of knives alone, and different cooking methods are processed with different kitchen utensils.

The raw materials are different.

In terms of material selection, the limitations of Western food are still relatively large, usually using mutton, pork, beef, chicken, milk and egg food, but the use of offal is relatively small, the staple food of Chinese food is usually rice or pasta, and the staple food of Western food is mainly focused on pastry or pasta.

The knife work is different. In the process of making Chinese food, it is still more particular for knife workers, because it is necessary to cut raw materials into dices, silks, and slices, while in the cooking of Western food, there is actually nothing particular about knife work, because the raw materials are rarely processed into relatively small shapes, most of them are relatively large blocks, or rolls, but for modeling, it is still more particular.

The cooking method is different.

In the process of making Chinese food, the main use of round bottom pot and open flame stove, which is more suitable for stir-frying, and when making Western food, the main use of pans and dark stoves, but also the use of some other tools such as ovens, in terms of cooking methods, Chinese cooking methods are much more than Western cooking methods.

The taste is different.

Chinese cuisine is known for its sweet, sour, spicy, salty, and varied flavors, and most dishes are fully ripe before eating. The taste of Western food has relatively little change, and it is mainly sweet and salty, and the dishes are fresh and tender, such as steak, lamb chops, etc., and the degree of ripeness is emphasized, which is divided into three, five, and seven medium-rare.

The content of Chinese cooking is as follows:

1. Chinese cuisine major, learn Sichuan cuisine, Cantonese cuisine, Hunan cuisine and other eight cuisines.

Famous dishes, local specialties, urban popular dishes, innovative dishes and Chinese popular pastries, snacks of various genres, braised and roasted, roasted meat.

dry pot, hot pot, etc.;

2. Learn the basic theories of dietary nutrition and dietary therapy, including reasonable and scientific dietary matching and dietary balance, as well as the matching of different banquets and dishes;

3. Learn various grades of banquet production and cost accounting, hotel management, kitchen management and office knowledge.

Skills: 1. Master the basic knowledge of restaurants, catering operations, and food nutrition and hygiene;

2. Master the basic knowledge of raw material selection, blending and processing;

3. Proficient in Chinese and Western cooking skills;

4. It has the cost of cooking production.

the ability to calculate;

5. Have the ability to use and maintain various equipment and tools in the kitchen;

Practice more Chinese food technology, and you can also develop your own dishes for innovation, and wait until the chef's skills are solid, and the investment in opening a store is small, and the profit of the catering industry is high, and the development prospects are very good.

There are eight major cuisines of stir-frying, among which the more popular ones are Sichuan cuisine, Cantonese cuisine, Hui cuisine, braised cuisine, etc., if you just learn stir-frying, you want to learn more comprehensively, you can go to a professional culinary college to study, there are systematic courses, professional teachers for practical teaching, teachers are cooking master level, advanced technology, have served as the chef of large hotels, executive chef, rich teaching experience, 0 basic students are particularly suitable, learn stir-fry to see if you want to learn long-term or short-term, long-term 1 to 3 years of chef professional, The course content is rich, short-term for a few months, depending on your choice to study, it is best to make a specific consultation to understand.

Chinese cuisine major: learn the famous dishes and local specialties of eight major cuisines, such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine, urban popular dishes, innovative dishes and Chinese popular pastries, snacks of various genres, braised and roasted, roasted meat, dry pot, hot pot, etc.; Learn the basic theories of dietary nutrition and dietary therapy, including reasonable and scientific dietary combination and dietary balance, as well as the combination of different banquets and dishes; Learn about banquet production and cost accounting, hotel management, kitchen management and office knowledge of various grades.

Skills: 1. Master the basic knowledge of restaurants, catering operations, and food nutrition and hygiene;

2. Master the basic knowledge of raw material selection, blending and processing;

3. Proficient in Chinese and Western cooking skills;

4. Have the ability to calculate the cost of cooking production;

5. Have the ability to use and maintain various equipment and tools in the kitchen;

Generally in several stages:

The first stage: basic training in knife work, basic training in turning pots, carving (flowers: such as moon season, roses, etc.), cooking raw materials and cooking techniques.

The second stage: cold spell production, cold dishes (subject to the actual cold dishes), carving, zero carving (such as: wings, tail feathers, magpies, etc.), hot dishes (mainly traditional Sichuan cuisine).

Three stages: pastry classification and main genres, basic knowledge of pastry raw materials, basic operation skills of pastry making, hot dishes (popular dishes in the market), carving (large-scale carving).

Four stages: Sichuan popular dishes, Sichuan-style new cold dishes production, Sichuan new cuisine innovative dishes, banquet production, banquet knowledge and cost accounting.

Some also systematically study the eight major cuisines, master the production of large-scale artistic carving, large-scale roast meat, all kinds of platter cold dishes, popular hot pot, Hunan and Guangdong brine, fruit pulp painting, etc., and set up courses such as traditional mid-point, popular western pastry, and fashionable Western food, master the process of common cooking, characteristics, sauce preparation, and production methods of typical dishes, and can independently make medium and high-end banquet dishes.