Does Chinese cuisine pay attention to the appearance and taste of dishes？

Chinese food appeals to the senses through color，shape，aroma and taste.Shape mainly depends on methods of cutting.Cooks cut raw materials to be sliced，diced，shredded，or minced，based on the requirements of the dish and the character of the raw food.Improper cutting makes food unattractive and causes unevenness in color and taste.In stir-frying，improper cutting will result in the small pieces being overcooked and big pieces remaining raw.

Taste mainly depends on the seasonings.There are many tastes-salty，sweet，sour，pungent，fragrant，bitter and so forth.The proper use of seasonings will produce a variety of dishes to suit a variety of appetites.A good Chinese cook knows what to add，how much to add and when to add.Chinese cooks even now have created new tastes.

Does Chinese cuisine pay attention to the fire temperature？

Chinese cooks pay particular attention to fire temperature to bring out certain flavors.They have known the importance of this ever since ancient times.The eight delicacies of Ritual of Zhou call for stewing，braising or simmering over a slow，small fire for a long time.A proper fire means a delicious dish.Generally speaking，raw food should be cooked over a small fire for a long time as it is cut in large pieces.On the other hand，raw food cut in small pieces is cooked over a high flame on a form of frying or stir-frying.There are several other cooking methods to use，depending on the dishes to be prepared.Instead of the common everyday pot，a special pot is sometimes used.It is sealed before being placed over the fire.Usually its cooking period lasts for a fairly long time，and the ingredients smell good and make eating exciting.

hancheng

See author's posts