Naming Chinese Cuisine
2 min readPeople who are familiar with Chinese cuisine all know that Chinese food is not only particular about color，smel1，taste，but also emphasize the art of naming.
【Besides the attention given to the color，smell，taste，more emphasis is given to the art of naming】There are numerous poetic names.It’s not easy for a foreigner to remember the names of Chinese cuisine in a short time.Is there an easy way to remember the names？Yes！Knowing the law of naming will be a short cut.
1.According to main ingredients.It’s the most common way to name a dish，such as Sauteed sweet corn with pine nuts and Sauteed cole with champignon.
2.According to cooking method.It follows the principle of”cooking method+main ingredients”，such as Sauteed snow peas and Marinated lotus roots with vinegar sauce.
3.According to color，smell and taste.Shape，color and taste are the distinguishing features of a dish.Because of the shape and distinctive taste，people can easily distinguish many dishes from others，such as Cherry meat，Honeyed peanuts，Beef rolls，Crispy fish，and Crispy chicken.
4.After a certain people or place.Some dishes are closely related to specific people or are the special courses of certain places，therefore，they may name themselves to commemorate that particular person or place to distinguish itself form other courses，such as Braised dongpo pork hock with brown sauce and West lake fish in vinegar gravy.
What we’ve mentioned above is only some basic rules for naming Chinese dishes.The naming art of Chinese dishes is not only an important component of Chinese culinary culture，but also involves many other aspects like language，culture and art.The graceful and euphonious features are in the naming of the cuisine.
