China is an ancient civilization and a place of long-term food culture. Chinese food culture, due to its specific economic structure, mode of thinking and cultural environment, has formed its own distinct characteristics.

The selection of materials is the primary skill of Chinese chefs. It is the foundation for a good taste of Chinese cuisine. It must have rich knowledge and skillful skills. The raw materials for each dish, including the main ingredients, ingredients, accessories, spices, etc., have a lot of attention and certain rules.

Knife work, that is, the chef processes the raw materials to make it a neat and consistent form for cooking, to adapt to the heat, to be evenly heated, to facilitate the taste, and to maintain a certain form of beauty, thus being one of the keys to cooking technology. .

The heat is one of the keys to the flavor of the dishes. However, the heat is changing rapidly, and it is difficult to achieve the right results without years of practical experience. Therefore, mastering the proper heat is a stunt of Chinese chefs.

Cooking techniques are another stunt for our chefs. Commonly used techniques are: frying, blasting, frying, cooking, slipping, frying, smearing, simmering, simmering, roasting, stewing, braising, braising, boiling, sauce, marinating, steaming, roasting, mixing, simmering, smoked, and beet Wire drawing, honey sauce, hanging cream, etc.

Seasoning is also an important skill in cooking. The method of seasoning is also varied. The proportion of seasoning, the order of cutting, and the seasoning time (pre-cooking, cooking, and cooking) have strict requirements.

Steamed Vermicelli Roll is one of Guangdong's famous traditional specialties food. The sausage powder is salty and sweet. The salted Vermicelli Roll fillings mainly include pork, beef, shrimp, pork liver,…
Hot pot is a unique Chinese food with a long history and is a food for all ages. According to research, there was a hot pot during the Warring States…
Soybean Milk, a traditional Chinese Han drink, the earliest Soybean Milk was made by Liu An, the Huai Nan Wang of the Western Han Dynasty. Soybeans are soaked in water,…
Large meatball is a traditional dish in Huaiyang cuisine in Yangzhou, Jiangsu Province, China. It has the characteristics of white color, fresh meat, fresh and fragrant, all seasons. Large meatball…
Chinese dumpling are traditional foods that are popular among the Chinese people. They are also known as dumplings. They have a history of more than 1,800 years. They are the…
The biangbiang noodle is a traditional Chinese-style pasta made in Guanzhong, Shaanxi. It is a traditional Shaanxi trousers belt. It is named after the sound of biang and biang in…
Chinese Hamburger One of the traditional foods of Shaanxi Province, China. In January 2016, the meat folder was selected into the fifth batch of intangible cultural heritage in Shaanxi Province.…
Deep-fried dough sticks, an ancient Chinese-style pasta, long, hollow, deep-fried food with a crispy and tough taste, one of the early Chinese traditions. Production processThe first is the noodles, that…
The Godmother oil chili is one of the traditional foods in Guizhou. For decades, it has been carefully brewed with traditional techniques, featuring elegance, exquisiteness, outstanding aroma and long aftertaste.…
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