(Figure) to finish well the Chinese food culture
1. Excellent choice of materials
Choice of materials, is the primary cook art is to make good food for a product based on Chinese cuisine, we should have a wealth of knowledge and proficient skills. Taken from each raw food dishes, including the main ingredient, ingredients, accessories, spices, etc., there are a lot of stress and as obvious. To sum up, it is "spirit" and "small" word, the so-called Confucius said, "food is too refined, kuai tire size" also. The so-called "spirit" refers to the selected raw materials, to consider the variety, origin, season, growing season characteristics, with fresh fat and tender, material quality is better. Han and Tang Dynasties, used to be delicious food called "eight treasures." About from the Song Dynasty, Bazhen eight specific allegations of precious cooking materials. To the Qing Dynasty, the various series of "eight treasures" are numerous, mainly refers to the combination of eight rare feast of raw materials. Such as the "Feast" and "four eight treasures", referring to combinations of four groups of eight treasures feast. Four Bazhen the mountain Bazhen, sea Bazhen, poultry Bazhen, grass Bazhen, all that 32 kinds of precious raw materials, specifically:
Mountain Bazhen: Hump, paws, monkey brains, ape lips, like rope, leopard tires, rhino tail, Lu Jin.
Sea Bazhen: bird's nest, shark fin, big black ginseng, fish maw, fish bone, abalone, seals, dog fish (giant salamander).
Avian Bazhen: Hongyan, dragon, quail, swan, partridge, Larkspur, doves, red-headed eagle.
Grass Bazhen: Hericium, white fungus, bamboo fungus, donkeys nest fungi, morel, mushroom, day lily, the cloud of Hong letter.
(Figure) knife knife delicate delicate
2. Delicate knife
Daogong, the chef knife treatment of raw materials, making the required cooking, clean the same shape, to adapt to the furnace, heat evenly, easy tasty, and maintain a certain form of beauty, which is one of the key cooking techniques . In the early emphasis on the ancient blade to the use of repeated practice chefs through the ages, creating a wealth of blade, such as straight blade, slice knife, diagonal knife, Ji knife (knife in the raw mark on a pattern and do not cut) and chisel law, the raw materials processed into sheets, strip, wire, block, D, grain, dried, mud and other forms and balls, ball, wheat flower, Lai son flower, I am similar flowers, orchid, chrysanthemum and other various colors, patterns can be pierced into a beautiful pattern, sculpture as "hi," "Life," "blessing", "Paul" character, the feast of festive joy. Knife fight in particular technical and waved the Combination, the clinker and edible raw materials makes up artistic, vivid birds, animals, insects, fish, flowers, grass and other fancy stalls, such as "Dragon and Phoenix", " peacock, "" Magpie Dengmei "," Lotus Crane "," flower basket phoenixes, "and so on. Such as "peacock" is duck, ham, pork tongue, quail eggs, crab meat, clam, cucumber fifteen raw material, through twenty-two fine place to fight knife skills and processes to complete.
Writers will not only fine arts as the perfect knife art appreciation, ordinary people also tend to see it. For an eye-opener, the ancient knife was specially organized performances, caused a sensation. Southern has three different "the same words were recorded," said Tarzan held a year learned the show, "the world's complete set of fine arts," those natural but also good at cooking. "There is a kitchen, resulting in one bare back fell to the ground, with its back to a few, take a pound of meat Xu, Wan thin strand of knife. Withdrawal of meat and try again, without the slightest of the injured soldiers back." To the people back for the chopping block, thread cutting pork and break the back does not hurt, this move can not but never said.
(Chart) original furnace heat of the unique
3. Unique heat
The furnace, is the formation of the flavor of gourmet cuisine one of the key features. However, changing the furnace, there is no practical experience of many years of operation difficult to do right. Thus, to grasp the appropriate level of attainment is a chef's skills. Chinese cooks can accurately identify the stir, the fire, Wei Huo various fire, become familiar with the heat level of various raw materials, skilled use of fire control time, the ability to grasp objects, heat (oil, water, gas) performance, but also Laonen according to the degree of raw materials, how much water, shape and size, thickness and so the whole broken to determine the order of the pot, to be applied with flexibility, so that out of the dishes cooked to tender to tender, to cakes to pastries, to bad to bad. Back in ancient times, Chinese cooks to the furnace has been devoted to the study and clarify the changes of heat and on point: "flavors of the Three, nine boiling nine changes, will be its victory, without missing the reason." ("Lu" ) Great Northern Song Dynasty poet Su Shi not only is a gourmet cook but also a home to create the famous "Pork" dish, which is closely related to his adept use of the furnace, and he also these experiences Xieru stew Shi Zhong: "slow fire, less the water, when the furnace to natural beauty." descendants to use his experience, the use of sealed Weihuo cook method, burning flesh out of genuine, oily red, rotten and not broken, waxy and not greasy, melted like tofu, palatability and taste outstanding.
Heat is the most important thing in cooking is also the most difficult to grasp and explain things, really is a "Road to the eternal Tao", and a person can become a celebrity chef cooking, heat is the key, so the Chinese food The kitchen in the operation, the product lifetime of experience, relies instead on the spiritual enlightenment, give full play to their own experience and observation of subtle and rich imagination, the diet of artistic creation. The so-called use of the wonderful, Cunhu one, really "gains and losses Cunxin know" the.
4. Different techniques
Cooking techniques, the skills of the chef's another door. Commonly used techniques are: fried, explosion, fried, cooked, slip, fried, stickers, braised, grilled, roasting, stew, stew, boil for a short, cooking, sauce, stewed, steamed, baked, mix, soy, smoked, and sugar beet Roberts, honey, hang cream and so on. Different techniques have different flavor characteristics. Each technique has several or even dozens of dishes. The famous "Beggar Chicken" to mud baking techniques, famous Four Seas. According to legend, a beggar, Changshu, Jiangsu Ancient stolen a chicken, because no cooking, remove the internal organs after slaughter the chicken, add onion salt, to be stitched, paste to Wong, fire roasted rack, mud dried cooked chicken, knock the soil food , fresh meat, scented. Improved after by chefs, accompanied by a variety of spices, to be grilled, the taste is more beautiful, then into the dishes. Yunnan "bridge noodle", is the techniques boil for a short masterpiece. One ancient legend of the student studying in the library, his wife to make him eat the soup hot meals, had created the boil for a short method: boiling hot chicken soup boiled hen, together with the chicken into thin film, fish, shrimp and rice noodles, because heat can play the role of the surface oil slick and the food cooked to boil for a short, but after the bridge are still capable of maintaining heat and fresh, thus creating a boil for a short cooking techniques in this important.
5. Gomi reconcile
Seasoning, cooking is an important skill, so-called "weird harmonic Subway fragrance." On the role of seasoning, according to culinary scholars, mainly in the following:
In addition to raw smell Jiao; tasteless by Fu taste; determine Yaozhuan taste;
Increased food flavor; given food color; for disinfection.
The variety of flavored methods, there are basic seasonings, seasonings and auxiliary seasoning three stereotypes in order to shape the most seasoned Methods. The so-called stereotypes seasoning, that the seasoning process of heating raw materials, is to determine the food's taste. Base before the heating season, which is pre-processed flavor. Assisted in the heat after seasoning or seasoning while eating.
So to say, the so-called "five flavors to reconcile" the five flavors, is a broad allegations. We enjoyed the food, usually with two or more taste of the complex flavor type, and is changing the flavor type. "Yellow Emperor" says: "flavors of the United States, can not win very"; "Wen Zi" said: "The flavors of the United States, can not win try also", that are wonderful flavors can bring harmony to enjoy.
In short, the seasoning just right or not, in addition to full range of spices, fine texture and other physical conditions outside, the key is whether the chef was right to deploy. The proportion of the use of spices, cutting order, seasoning time (cooking before the transfer, the transfer cooking, cooking after the transfer), there are strict requirements. As long as meticulous, intended to make food requirements of the flavor of food.
(Figure) elegant flavor of Chinese food culture
6. Elegant atmosphere
Chinese food culture, elegant ambience, atmosphere and art, mainly in the United States control, boast names, nirvana three aspects.
Yuan Mei in "with the Garden Recipe" in the quoted phrase "old saying" the old saying, goes, "food not as good as the United States control," is that the U.S. control also the United States food, food to go with the U.S. device, for the United States on Canada-US results.
The beauty of Chinese food utensils, the United States in terms of quality, the United States in the form, the United States in the decoration, the United States in cooperation with the dishes harmonic products. The beauty of ancient Chinese utensils, including pottery, porcelain, bronze, gold and silver, jade, lacquer, glass several major categories. Painted in the rough beauty of porcelain and elegant beauty, bronze solemn beauty of lacquer through the Plaza of the United States, gold and silver in the brilliant beauty of glass the bright beauty, have to use its people to better enjoy, but also food another outside a beauty to enjoy.
U.S. control of the United States also is not limited to the quality of the utensils themselves, shape, decoration, but also in its combination of beauty, its beauty and matching dishes.
Ding Zhou's column, the Han Dynasty set of cups, silver tableware Confucian's Feast, reflects a combination of beauty. Senior Banquet held Confucian for the Feast of silverware, a total of 404, can serve 196. This part of the antique utensils cutlery, some foodstuffs for the imitation of the shape of the vessel. Is also very elegant decorative containers, embedded inlaid with jade, jade, agate, coral, etc., engraved with a variety of floral patterns, some of them engraved with poems and Kyrgyzstan made the text, the more elegant of the ordinary.
Confucian's Feast tableware pattern in accordance with forty-four system settings, in small dishes, water dishes, fire utensils, snack box parts. U.S. control of harmonic and food is eating the highest level of aesthetics. Du Fu's "Beauty Bank" in "the peak of the Jade Purple Camel kettle, crystal plate line element scales; rhino Zhu tired from lack of crop-full, the thread cutting knife air Fun Luan Lun," the poem, and recite the U.S. Food device, express food realm of control and elegant beauty of the United States.
In the Chinese table, there is no unknown dishes. A wonderful dish named after the ad is both vivid dishes, but also an integral part of the food itself. Gives the name of the dish also enjoy the beauty, it adopted the perception of auditory or visual communication to the brain, will produce a series of psychological effects, play food color, shape, taste played no role.
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