What exactly are the common characteristics of Chinese cuisine?

Hello. Chinese cuisine is characterized by good color, aroma, taste and shape, with a wide variety of dishes and unique flavors, which are well-known all over the world and have distinctive national characteristics. To sum up, it is mainly manifested as the following:

First, pay attention to the selection of materials. In addition to the freshness of the material, the selection of materials should also be based on the cooking requirements of the dishes, and the appropriate varieties and parts should be selected, so that the selection of materials is fine and the materials are reasonable.

Second, pay attention to the cut. The color and shape of Chinese cuisine depends largely on the combination of ingredients. Chinese cuisine is very particular about knife work.

The knife work should not only be suitable for the cooking requirements of the dish, easy to cook and taste, but also beautiful in appearance. In addition to the nutrition and reasonable texture, the side dishes should also be bright in color and complement each other.

Third, pay attention to the heat. Chinese cuisine is due to the accurate grasp of the heat to achieve the requirements of soft, tender, crispy, rotten, fresh and fragrant. At the same time, the right heat is also related to maintaining the nutrients of the raw materials.

Fourth, pay attention to seasoning. Chinese cuisine is ever-changing, emerges in an endless stream, has unique flavors, and has a wide variety of varieties, in addition to the different ingredients and cooking methods, but also due to the changes in seasoning.

Fifth, pay attention to equipment. The utensils and utensils of Chinese cuisine play a role in setting off and adding color to the dishes, especially the dishes and utensils used in banquets and sets of dishes, which should not only be practical, but also beautiful.

It is precisely because of these rich and colorful characteristics that Chinese cuisine is famous all over the world and enjoys the reputation of "the kingdom of cooking".

The common feature of Chinese cuisine is that it needs oil, salt, sauce and vinegar, seasoning, Chinese cuisine does need a lot of seasonings, but it is precisely because of this that Chinese cuisine is broad and profound, like Chinese culture, and Chinese cuisine is also divided into many cuisines, so the common denominator of Chinese cuisine is diversification.

There are many characteristics of each major cuisine.

The common denominator is mainly embodied in:

Color, aroma and taste.

Color is color, colorful, sauce, red, golden yellow, crystal clear, etc.

Incense is the fragrance that is rich and the fragrance lasts for a long time, and there are many layers.

The taste is high, the taste is delicious, the taste is rich, sour, spicy, salty, and fresh, and Qi Kong has its own characteristics.

The type is the shape that Chinese food pays special attention to, and it should be amazing, squirrels, osmanthus fish, etc.

It means to have a good fortune, a good letter, a good meaning, a good luck, a blessing and a beautiful beauty.

Flavor variety。Due to China's vast territory and vast resources, there are differences in climate, products, and customs in various places, and many flavors have been formed in food for a long time. China has always had the saying of "south rice and north face", and the taste is divided into "sweet in the south, salty in the north, sour in the east and spicy in the west", mainly four major flavors of Bashu, Qilu, Huaiyang, and Guangdong and Fujian.

The four seasons are different。Eating all year round according to the season is another major feature of Chinese cooking. Since ancient times, China has been seasoning and garnish according to seasonal changes, with a mellow flavor in winter and a light and cool summer flavor; In winter, the leaky jujube balls are mostly stewed and simmered, and in summer, they are mostly cold and frozen.

Aesthetic sensibility。Chinese cooking is not only exquisite in technique, but also has a tradition of paying attention to the beauty of dishes, paying attention to the harmony of color, aroma, taste, shape and utensils of food. The expression of the beauty of the dish is multifaceted and unique, achieving the harmony and unity of color, aroma, taste, shape and beauty, giving people a special enjoyment of a high degree of spiritual and material unity.

Focus on fun。Chinese cooking has strict requirements for the color, aroma and taste of meals and dim sum, and there are certain requirements for their naming, the way of taste, and the rhythm of eating. The names of Chinese dishes can be said to be fascinating, elegant and popular.

The names of dishes are not only named according to the realistic naming of the main, auxiliary, seasoning and cooking methods, but also according to historical stories, myths and legends, celebrity food tastes, and dish images.

Combination of food and medicine。China's cooking technology is closely related to medical care, thousands of years ago there was a saying that medicine and food are the same origin and medicinal food are the same thing, using the medicinal value of food to make a variety of delicious dishes to achieve the purpose of prevention and treatment of certain diseases.

1. Color: refers to the color of the dish, which is the organic match between the natural color of the raw materials and the color of the ingredients, and sometimes some vegetables, tomatoes, onions, etc., in order to achieve a better visual effect.

2. Fragrance: refers to the aroma of the dish, including the aroma of the aroma and the aroma of the bone.

3. Taste: refers to the taste and texture of the dish, which is the soul of the dish. It is the product of the organic combination of the main ingredients and spices of the dish and the different cooking methods.

4. Meaning: Dishes that make people associate or meaningful.

5. Shape: In fact, the shape is slowly divided from the color, mainly to pay attention to the shape and decoration of the finished dish.

First, the flavor is diverse. Due to the vast territory of our country and the vast amount of resources, the climate, products, and customs of various places are different, and for a long time, many flavors have been formed in the diet. 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.

Second, the four seasons are different. Eating all year round according to the season is another major feature of Chinese cooking. Since ancient times, China has been seasoning and garnish according to seasonal changes, with a mellow taste in winter and light and cool in summer; In winter, it is stewed and simmered, and in summer, it is cold and frozen.

Third, pay attention to aesthetics. Chinese cooking is not only skilled, but also has a tradition of paying attention to the beauty of dishes, paying attention to the harmony of color, aroma, taste, shape and utensils of food. The performance of the beauty of the dish is multifaceted, whether it is a carrot or a cabbage heart, it can be carved out of various shapes, unique, to achieve the harmony and unity of color, fragrance, taste, shape and beauty, and give people a special enjoyment of a high degree of spiritual and material unity.

Fourth, pay attention to fun. Chinese cooking has long focused on taste, not only for the color, aroma and taste of the meals, but also for their naming, the way of taste, the rhythm of meals, and the interspersing of entertainment. The names of Chinese dishes can be said to be fascinating, elegant and popular.

The names of dishes are not only named according to the realistic naming of the main, auxiliary, seasoning and cooking methods, but also according to historical stories, myths and legends, celebrity food tastes, and dish images, such as 'Family Portrait', 'General Crossing the Bridge', 'Lion's Head', 'Calling Chicken', 'Dragon and Phoenix Chengxiang', 'Hongmen Banquet', 'Dongpo Meat'......

Fifth, the combination of food and medicine. China's cooking technology is closely related to medical care, thousands of years ago there was a saying of "medicine and food are the same source" and "medicine and food are the same thing", using the medicinal value of food raw materials to make a variety of delicious dishes to achieve the purpose of prevention and treatment of certain diseases. ”

First, the flavor is diverse.

Due to the differences in climate, products, and customs in various places, the Chinese nation has formed many different cuisines in Chinese cuisine since ancient times. As far as the division of places is concerned, there are four major cuisines: Bashu, Qilu, Huaiyang, and Guangdong and Fujian.

Second, the four seasons are different.

Throughout the year, the seasonally tailored diet is the main feature of Chinese cooking. China has always followed the seasoning and side dishes according to the season, with a mellow taste in winter and light and cool in summer. In winter, it is stewed and simmered, and in summer, it is frozen. All kinds of vegetables are changed at four times, and they are eaten at the right time.

3. Pay attention to the beauty of the dishes.

Pay attention to the harmony of the color, aroma, taste, shape and utensils of the food, and the performance of the aesthetics of the dishes is more dismantled and merged, and the chefs use their own smart skills and art travel skills to create a variety of cuisines, which are unique to achieve the unity of color, aroma, taste and shape, and give people a special enjoyment of a high degree of spiritual and material unity.

Chinese cuisine has a high reputation all over the world, and its characteristics mainly include the following aspects:

1.Diversity of ingredients: China has a vast territory, different topography and landforms, and each region has its own unique ingredients, so the variety of ingredients in Chinese cuisine is very rich.

2.Varied seasonings: The lack of diversity in Chinese cuisine is not only due to the ingredients, but also to the abundance of seasonings, with chefs from all over the world making different seasonings according to local characteristics and taste habits.

3.Cooking Techniques: Chinese cuisine has unique cooking techniques, such as hot pan and cold oil, sugar color techniques, etc., which play a vital role in different cuisines.

4.Efficacy: Chinese cuisine pays attention to the beauty and texture of celery in taste, and at the same time pays great attention to the health care and health effects of the dishes.

5.Obvious regional characteristics: Chinese cuisine has outstanding regional characteristics, so the taste and characteristics of different cuisines are different, such as Sichuan cuisine spicy flavor, Guangdong cuisine salty and umami flavor and so on.