| Chinese food has high request in the color, aroma, and
flavor, no matter in the north or in the south. For Chinese,
food shall satisfy the tongue and the appetite but also
the eyes, the nose, the imagination, the mind and the
soul.
Normally, one entree will combine three to five colors.
There are often one main ingredient and two to three
secondary ingredients of contrasting colors. They are
cooked appropriately, incorporating the proper seasonings
and sauce to create an aesthetically attractive dish.
As an essential factor of a kickshaw, fragrant aroma
will certainly stimulate one's appetite. The main ingredients
that contribute to a mouthwatering aroma are scallion,
fresh ginger, garlic, and chili pepper. Besides, wine,
aniseed, stick cinnamon, pepper, and sesame oil also
function. Soy sauce and sugar, vinegar and other seasonings
can also be used to add richness to a course without
covering up the natural flavor of the ingredients.
Taste is the most important essence of a perfect dish.
A well-prepared Chinese dish should taste rich to those
who like strong flavors, but not over-spiced to those
who seek a milder taste.
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