ChineseDietaryCulture
DietarycultureisanimportantpartoftraditionalChineseculture.Ithasrichconnotationsincludingtheresourcesoffood,cookingskills,foodproduction,dietotherapy,publicdietarywaysandcustoms,anddietaryart.
Color,AromaandTaste
ThroughoutthelonghistoryofChina,cuisinehasplayedanimportantroleandisnowconsideredanintegralpartoftraditionalChineseculture.Generallyspeaking,therearethreeessentialfactorsbywhichChinesecookingisjudged,namely,“color,aromaandtaste”.“Color”referstothelayoutanddesignofthedishes.“Aroma”impliesnotonlythesmellofthedish,butalsothefreshnessofthematerialsandtheblendingofseasonings.“Taste”involvesproperseasoningandfineslicingtechniques.Thesethreeessentialfactorsareachievedbycarefulcoordinationofaseriesofdelicateactivities:selectingingredients,mixingflavors,timingandcooking,adjustmentoftheheat,andlayingoutthefoodontheplate.Agourmetcanfindoutslightdifferencesinthetastes.
Variety
Peoplelivingindifferentregionsdisplaygreatvarietyintheirdiets.Peopleincoastalareaseatmoreseafoodandaquaticproducts,whereasthoseincentralandnorthwestChinaeatmoredomesticanimalsandpoultry.Foodsvaryfromnorthtosouth.Tastesalsodifferregionallybecauseoftheclimaticdifferences.OnepopularsummaryofChinesefoodis“sweetinthesouth,saltyinthenorth,sourinthewest,andspicyintheeast.”Peopleindifferentregionshavecreatedtheirowncuisinestosuittheirtastes.
CookingStyles
TherearefourmajorcookingstylesinChina:Sichuan,Canton,ShandongandHuaiyang,eachdistinctlydifferent.Thesearecalledthe“GrandFourCategoriesofChineseCuisine”.AnotherwayofcategorizationhasdividedChinesecuisinesintoeightmainschools:Shandongcuisine,Sichuancuisine,Guangdong(alsoCantonese)cuisine,Fujiancuisine,Jiangsu(alsocalledHuaiyang)cuisine,Zhejiangcuisine,HunancuisineandAnhuicuisine.
Ingredients
IngredientsinCantonesefoodrangefromfish,shrimpandpoultrytosnake,wildcatandgiantsalamander.DimSum,orYumCha,asitis北京白癜风医院哪家治疗的好白癜风软膏能不能治白癜风
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