Specific Chinese culinary preparations

 

Characteristics of Chinese Cuisine

Chinese cooking has a long history, with a wide variety of dishes and variations, not only the appearance and taste is very popular among people from China and overseas, but also the profound Chinese culture it contains is amazing.

The main features of Chinese cuisine are.

1. Long history and rich content

2、Materials are widely used and flexible.

3、Fine knife work and varied flavors

（1）Long history, rich in meaning

The history of Chinese cooking is almost as old as the history of Chinese civilization.

At present it is widely believed that cooking in the Shang and Zhou dynasties to the Qin and Han dynasties for the formative period, the Wei, Jin and North and South dynasties to the Sui, Tang and Song dynasties for the development period, the Yuan, Ming and Qing dynasties to date for the maturity period.

1. The Shang and Zhou dynasties to the Qin and Han dynasties

With the development of production, the increase of plant and animal raw materials and seasonings, the use of copper cookware and the advent of iron cookware, the culinary skills were significantly improved.

Chinese cuisine has formed 12 major categories, and each major category can be derived from many varieties of dishes.

2. The Wei, Jin, North and South dynasties

As a result of the widespread use of iron cooking utensils, there are more than 20 different ways to cook dishes.

The emergence of "stir-fry" as recorded in the Qimin Important Techniques gave a great impetus to the development of Chinese cuisine.

Sui and Tang dynasties, the two Song dynasties

On the basis of its predecessors, Chinese cuisine entered a new climax of development.

The main feature is the increase of famous dishes and the rapid development of fancy dishes, which are all recorded in the Food Classic of Sui Dynasty, Food List of Tang Dynasty and Shanjia Qingfang of Song Dynasty.

4. Yuan, Ming and Qing dynasties to the present

Yuan, Ming and Qing dynasties to the present period, cooking techniques tend to mature, flavor characteristics of local dishes remarkable, and then formed the main flavor schools of Chinese cuisine.

The development of modern cooking technology and cuisine began in the early 1980s, which was based on the inheritance of traditions and constant innovation, the selection of raw materials in dishes broke the limitations of time and space, providing a material basis for the innovation of dishes. With the exchange and fusion of cuisines, the flavors of cuisines around the world have undergone great changes.

（2）Wide range of ingredients and flexible combinations 

China is a vast country, rich in natural resources, and has a great variety of raw materials for dishes. 

Flexible and reasonable composition is an important feature of Chinese cuisine.

It can be matched freely according to different conditions such as season, taste, generation, color and luster, texture and so on, so that the flavor, color, taste and nutrition of the dishes can be perfectly combined.

（3）Fine knife work, changing flavors 

Chinese cuisine emphasizes the shape of the knife, which aims to make the shape regular, pleasing to the eye, and conducive to cooking, into the many techniques of knife-working, knife-working shape.

It is especially famous for its food sculpture, which is highly technical and artistic.

Some people compare Western food to Chinese food, saying that Western food is eaten with the eyes and Chinese food is eaten with the tongue.

Regardless of whether this is accurate or not, "taste" is certainly the heart and soul of Chinese cuisine.

The same cooking method and raw materials, the use of spices and seasoning means are different, the taste of dishes will be different.