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.

Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, is a traditional Chinese way of eating. It originated from the extensive catering method of the shipyards…
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.…
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,…
Mapo Tofu is one of the traditional dishes of Sichuan Province and belongs to Sichuan cuisine. The main raw materials are ingredients and tofu. The main materials are tofu, beef…
Soup Round (rice dumpling), one of the representative of traditional Chinese snacks, is a spherical food made from glutinous rice flour. Generally there are fillings, cooked and served with soup.…
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…
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…
Kung Pao Chicken is a famous traditional dish known both at home and abroad. The origin of the dish is related to the sauce-fried chicken in Lu cuisine, and 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…
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