There are those, the flavor types of Chinese cuisine

Dumplings, tunics, Tang suits, Manchu clothes, clothes of ethnic minorities, etc.

Sichuan Hot Pot Nian Lao Tzu Confucius The Great Wall China Knot The Yellow River The most important thing is Chinese dialect, which is Chinese, Chinese characters, Chinese culture, Tiananmen Square, and so on.

Rice cake Spring Festival couplet door god.

Dumplings, cheongsam, red clothes.

Coins Mahogany furniture.

Chopsticks. Bicycle.

Egg fried rice, Pingdan, Allegro.

Big red lanterns. Sorghum field of the Great Wall.

It's very ethnic.

Costumes, dialects, national culture, ......... with local characteristics

Miso is the Chinese equivalent of soy sauce. In Japan, miso is the most popular seasoning, and it can be used in soups, meat, and hot pot soups.

Since miso is rich in protein, amino acids, and dietary fiber, it is good for your health when you eat it regularly, and drinking miso soup can also warm up your stomach when the weather turns cold. Miso is popular in Japan for its nutritious and unique taste. Miso is similar to Tohoku miso paste, bean paste, soybean paste, and tempeh, which are made by fungal propagation of beans.

Usage:

Miso can be used in a variety of dishes, depending on your preference, you can mix different types of miso and use it in a variety of dishes. In addition to the miso soup that is most familiar to Taiwanese, miso can be seen everywhere in pickled side dishes, sauce for cold dishes, hot pot soup base, various barbecue and stewed dishes, etc.

Since miso is not durable to cook, miso is usually added last when boiling soup, and the heat should be turned off after a little boiling to avoid losing the aroma of miso; If you use miso to stew food, you can add miso in two parts, first mix 2 3 of miso into the cooking sauce to make the ingredients flavorful, and then add the rest of the miso before cooking.

The above content refers to Encyclopedia - miso.

Miso, which is similar to light soy sauce, is also made of soybeans, which is mainly used to enhance freshness, which is no different from light soy sauce in China.

Soy sauce.

Miso is equivalent to China's Northeast soybean paste, bean paste, and soybean paste. Miso is also known as soy bean paste, which is made by fermenting soybeans with salt and different koji seeds. The production process and use of miso are very similar to those of China's Northeast soybean paste, bean paste, and soybean paste.

Miso is very versatile, and you can mix different types of miso according to your personal preference and use it in a variety of dishes. In addition to the miso soup that is most familiar to Taiwanese, miso can be seen everywhere in pickled side dishes, sauce for cold dishes, hot pot soup base, various barbecue and stewed dishes, etc.

Soy sauce.

Fermented soybeans, barley, wheat and rice, soy sauce has a variety of flavors, colors and textures, and is widely used as a seasoning or condiment.

Common types include aka miso, which is made of barley, has a hard and thick texture and a salty taste, and is mostly used in soups, stews, baking, steaming, stewing, and potting dishes.

Usage:

Miso can be used in a variety of dishes, depending on your preference, you can mix different types of miso and use it in a variety of dishes. In addition to the miso soup that is most familiar to Taiwanese, miso can be seen everywhere in pickled side dishes, sauce for cold dishes, hot pot soup base, various barbecue and stewed dishes, etc.

Since miso is not durable to cook, miso is usually added last when boiling soup, and the heat should be turned off after a little boiling to avoid losing the aroma of miso; If you use miso to stew food, you can add miso in two parts, first mix 2 3 of miso into the cooking sauce to make the ingredients flavorful, and then add the rest of the miso before cooking.

Miso is similar to Tohoku miso paste, bean paste, soybean paste, and tempeh, which are made by the propagation of beans through mold.

In my opinion, Chinese taste refers to a term that is unique and distinct in China.

It refers to China's growing achievements in the field of scientific innovation, and China's increasing proximity to the scientific stage, showing the world the unique characteristics of China's innovation and development. To put it mildly, China's scientific innovation capability is getting stronger and stronger.

For example, the first self-designed and developed Jiaolong planting submersible dived into the Dragon Palace; Chang'e-2 went to the moon to scout relatives;The supercomputer 'Tianhe-1' ranks first in the world with excellent performance, and so on.

1. Brewed or deep-processed seasonings are widely used, such as vinegar, soy sauce, tempeh, bean paste, etc.;

2. Unique "steaming" process, such as steamed pork, steamed eggs, etc.;

3. Dishes and staple foods are separated, and the staple foods are generally divided into meals, while the dishes are shared, but there are exceptions;

4. The ingredients are mainly plant-based ingredients, supplemented by animal ingredients (including eggs), and dairy ingredients are used less.

5. Chinese cuisine lacks unified standards, so the quality is difficult to guarantee, but it forms a variety of flavors.

The large-scale food program "Taste of China, Looking for Heirlooms" on the comprehensive channel of ** TV station exclusively titled by Duoli Sunflower Oil set sail from October 9th, with the core theme of "Looking for Heirlooms", and vividly presented the warmth and skill inheritance of ordinary people to the audience through food. By showcasing the legendary stories and unique skills of heirloom dishes, as well as the legendary lives immersed in the world of food one after another, the show makes the delicious delicacies buried in the market and the home-cooked delicacies hidden on the table of ordinary families shine in this season's program. The program invited 10 leading figures in the catering industry to sit on the show, who will participate in the judging with their demanding eyes and professional taste buds, and auction their favorite "Chinese tastes" by auction, so that the legendary food can move from ordinary people to top restaurants.

What kind of heirloom dishes will impress the boss, and what kind of inheritors can realize their gastronomic dreams? "Taste of China: Looking for Heirloom Dishes", starting from October 9, 2015, every Friday night at 22:38!