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.

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.…
Steamed Mutton is abbreviated as mutton soaked and boiled. The raw materials are mainly mutton, diced green onion, vermicelli (or noodles), sugared garlic, etc., the ancient name is "YangYang", Shaanxi…
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…
Shrimp dumplings are famous traditional snacks in Guangdong. They are Cantonese cuisines. They have a history of 100 years. The traditional shrimp dumplings are half-moon shaped. The fillings are shrimp,…
Dongpo's braised pork, also known as roast meat, Dongpo meat, is a traditional dish of Meishan and Jiangnan. Dongpo's braised pork is found in Zhejiang cuisine, Sichuan cuisine, and E…
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.…
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…
Salted Chicken is a traditional Hakka cuisine. It is also one of the local Hakka signature dishes in Guangdong. It is popular in Meizhou, Shenzhen, Huizhou and Heyuan in Guangdong.…
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