What are the flavor characteristics of Chinese dishes? Short answer questions, try to illustrate wi

Chinese cuisine is characterized by good color, fragrance, 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. The summary is concentrated on the following points: material selection, cutting, heat, seasoning, and utensils.

A general term for various cuisines of various regions and ethnic groups in China. With the characteristics of long history, exquisite technology, rich categories, many genres and unique styles, it is the crystallization of thousands of years of development of Chinese cuisine and enjoys a high reputation in the world. Chinese cuisine, one of the important parts of Chinese culture.

Flavor characteristics of Chinese dishes:

1. It has a distinct national, regional and family character.

2. There are many varieties of dishes.

3. The selection of materials is extensive, which can be divided into two categories: fine and rough, of which the selection of commercial dishes is mostly fine 4, and the side dishes are rich and colorful.

5. There are a wide variety of seasoning varieties and various seasoning methods. Seasoning methods include convection seasoning; Diffusion flavoring, osmotic flavoring, and chemical decomposition flavoring.

6. Proficient in the use of heat, delicate and diverse cooking techniques, strict operating procedures, and pay attention to containers.

7. Pay attention to the therapeutic and health preservation functions of dishes, and have the characteristics of medical and food homology. Chinese food is nourished by grains; Five fruits are helped; Five animals for the benefit; Five dishes are filled.

Pay attention to color, fragrance and taste, and pay attention to nutrition.

The flavor characteristics of Chinese cuisine are distinctly national, family, and regional

Chinese food, that is, the Chinese style of the Chinese cuisine. Among them, there are Cantonese cuisine, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Hui cuisine. There are five major characteristics, which are:

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 rare and expensive things, so the selection of Chinese food is very extensive, almost flying, diving, moving, planting, and eating everything.

2. In the processing of raw materials, Chinese chefs pay great attention to knife work, and can process raw materials into small silk, dices, fragments, limbs, and other knife edges.

3. In terms of cooking, 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 Chinese stir-frying.

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

5. In terms of staple food, Chinese food has a clear concept of staple and non-staple food, and the staple food includes rice, noodles and other products.

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. ”

The delicacy of Huaiyang cuisine is actually heard of by many people. It does not pursue the wealth of ingredients, but strives for perfection in practice, and finally forms the Huaiyang cuisine that is now known for its exquisiteness. The concept of Jiangsu cuisine cannot represent the cuisine of the Great Huaiyang, nor can it summarize the flavors of various parts of Jiangsu, let alone the flavor of the Little Huaiyang.

The concepts of Jiangsu cuisine and Huaiyang cuisine cannot be simply equated.

Huaiyang cuisine is very particular about knife work, knife skills are relatively fine, especially melon carving is famous in all directions. The form of the dishes is exquisite, and the taste is mellow; In cooking, he makes good use of heat, pays attention to fire skills, and is good at stewing, stewing, simmering, baking, steaming, burning, and stir-frying; Cantonese cuisine: fine selection of ingredients, good at stir-frying, high requirements for heat and oil temperature.

It is compatible with many Western cuisine practices, and pays attention to the momentum and grade of the dish. The main thing is that the quantity is fine and fine, the ingredients are many and ingenious, and the decoration is beautiful and glamorous! Lu cuisine has formed its own set of cuisines, which has influenced the cooking techniques of other cuisines.

Like sweet and sour fish, nine turns of large intestine, scallion roasted sea cucumber and so on. Because he is good at preparing dashi and borrowing the flavor of dashi to enhance the freshness of various dishes.

<> Yanbang cuisine is a branch of Sichuan cuisine that originated in the Zigong region of Sichuan. Since ancient times, Zigong has been the main production area of Sichuan salt, the distribution center of salt tea, economic prosperity, cultural prosperity, and a gathering place for food. Chicken bean curd is a characteristic traditional dish in Sichuan with chicken and ham as raw materials, and has a history of more than 100 years.

This dish is the housekeeping dish of Sichuan kitchen cuisine, and the finished dish is quite distinctive, and it is one of the representative dishes of light and mellow in Sichuan. Hokkien cuisine Buddha jumping over the wall is recognized as a very expensive dish. But it also depends on who did it and where it was done.

Ordinary families do not have the corresponding equipment and cannot cook high-end food. Buddha jumping over the wall, also known as full of billet incense, blessing longevity; According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juxiang Restaurant, during the Daoguang period of the Qing Dynasty. The process of making this dish is very complicated.

All major cuisines have their subtleties, it is difficult to compare who is good and who is bad, who is delicate and not exquisite, usually a cuisine has thousands of dishes, there are always some that look exquisite, and some that do not seem so good.

Sichuan cuisine is the most exquisite, because Sichuan cuisine pays attention to color, so when Sichuan cuisine is plated, it will pay great attention to the color matching of Sichuan cuisine, and it will look more exquisite.

Su cuisine, the dishes made by this cuisine are particularly exquisite, and the production method is particularly cumbersome, and it used to be a special cuisine for the imperial court.

It should be Cantonese cuisine, because Cantonese people are very particular about cooking, and it looks really full of color, flavor, and flavor.

The more exquisite cuisine is Sichuan cuisine, and the variety of cuisines is also relatively complete, in addition to spicy flavors, there are also some sweet ones.

Special dishes, when we go to restaurants to eat, basically come across, generally belong to the main dish of this restaurant, or a dish made by the chef. Specialties are the selling point of many restaurants, and they are also the dishes that attract diners to make diners memorable.

Specialty dishes refer to those that are different from other dishes, can be distinguished from other dishes, and have a special taste with their own characteristics and unique regional flavors, which are not found in other dishes. In our daily life, there are a variety of dishes. Take "cuisine" as an example, from folk home cooking to hotel dishes, there are thousands of kinds of dishes, and some local snacks, country snacks and the like, which are even more innumerable, each with its own taste and characteristics.

In short, it needs to have its own characteristics, unique taste, and local flavor and charm to be worthy of the title of "special dish".

The specialty dish is the best selling and best-selling dish in the store. It is a very mature product that the people like and the guests are satisfied with. Some dishes are priced with small profits and quick turnover, and many restaurants have launched cost-priced dishes to attract customers to consume, which can be said to be the best special supply, small profits and quick turnover, as well as some dishes that adapt to the market environment.

Some of these dishes can also be used as specialties to attract customers, after all, they are down-to-earth, able to serve the public, and the most important thing is to meet the public's taste.

The specialty of food culture is a set of self-contained cooking techniques and flavors that have been formed after a long history of evolution in a certain area due to the differences in climate, geography, history, products and customs, and are recognized by everyone. Each has its own flavor and culture. The definition of specialty is very broad.

It is mainly based on the needs of the local tastes and the perception of the dishes by the local people, etc. It also requires ingredients, seasonings, knife skills, heat, and environment and other factors, so there are still many conditions to define a special dish.

The specialty dish is the specialty of your restaurant, or is it different from other restaurants and this restaurant, and the specialty dish is the specialty of your restaurant, and this dish is still very delicious.

The specialty dish is a very special dish of this restaurant, and it is loved by many customers, and the reviews are very good. It should have local characteristics, the characteristics of a restaurant, and a unique flavor.

It's a dish that can only be found in this restaurant. Only delicious and very unique dishes can be considered special.

The specialty is that the taste of this dish is very good, and it can only be eaten in this place, which belongs to the specialty.