TastyChineseCooking美味的中国菜ChineseculturefoodcanberoughlydividedintotheNorthernandSouthernstylesofcooking.Ingeneral,northernChinesecookingdishesareoilywithoutbeingcloying,andtheflavorsofvinegarandgarlictendtobemorepronounced.PastaplaysanimportantroleinNorthernChinesecooking;noodles,ravioli—likedumplings,steamedbreadarefavoredflour—basedtreats.ThecookingofPeking,Tientsin,andShandongareperhapsthebestknownareastylesofNorthernChinesecuisine.RepresentingSouthernChinesecookingstylesareSzechwanandHumancuisine,famousfortheirliberaluseofchilipeppers;theKiangsuandChekiangstyles,whichemphasizefreshnessandtenderness;andCantonesefood,whichtendstobesomewhatsweet,andfullofvariety.Riceandriceproductssuchasricenoodles,ricecakes,andricecongee,aretheusualaccompanimentstoSouthernstylecooking.InChinesecooking,coloraroma,andflavorshareequalimportanceinthepreparationofeachdish.Normally,anyoneentréewillcombinethreetofivecolors,selectedfromingredientsthatarelightgreen,darkgreen,red,yellow,white,black,orcaramel-colored.Usually,ameatandvegetabledishispreparedfromonemainingredientandtwotothreesecondaryingredientsofcontrastingcolors.Itisthencookedwiththeappropriatemethod,seasoningsandsaucetoresultinanaestheticallyattractivedish.Adishwithafragrantaromawillwhettheappetite.Ingredientsthatcontributetoamouthwateringaromaarescallions,freshgingerroot,garlic,chilipeppers,wine,staranise,stickcinnamon,pepper,sesameoil,driedChineseblackmushrooms,andsoforth.Offoremostimportanceincookinganydishispreservingthefresh,naturalflavoroftheingredients,andremovinganyundesirablefishyorgameyodors.InWesterncooking,lemonisoftenusedtoremovefishyflavors;inChinesecooking,scallionsandgingerserveasimilarfunction.Soysauce,sugar,vinegar,andotherseasoningsaddrichnesstoadishwithoutcoveringupthenaturalflavoroftheingredients.Awell-prepareddishwillberichtothosewholikestrongflavors,notoverspicedtothosewholikeablandertaste,sweettothosewholikeasweetflavor,andhottothosewholikeapiquantflavor.Adishthatisallofthesethingstoallofthesepeopleisatrulysuccessfuldish.Color,aroma,andflavorarenottheonlyprinciplestobefollowedinChinesecooking;nutritionofcoursethefirstconcern.AtheoryoftheharmonizationoffoodscanbetracedbacktotheShangdynasty(16thto11thcenturyB.C.)scholarYiYin.Herelatedthefiveflavorsofsweet,sour,bitter,piquant,andsaltytothenutritionalneedsofthefivemajor---本文来源于网络，仅供参考，勿照抄，如有侵权请联系删除---organsystemsofthebody(theheart,liver,spleen/pancreas,lungs,andkidneys),andstressestheirroleinmaintaininggoodphysicalhealth.Infact,manyoftheplantsusedinChinesecooking,suchasscallions,freshgingerroot,garlic,driedlilybuds,treefungus,andsoforthhavepropertiesofpreventingandalleviatingvariousillnesses.TheChineseculturehaveatraditionalbeliefinthemedicinalvalueoffood,andthatfoodandmedicinesharethesameorigin.ThisviewcouldbeconsideredaforerunnerofnutritionalscienceofChina.Notableinthistheoryistheconceptthatacorrectproportionofmeattovegetableingredientsshouldbemaintained;onethirdofmeat-basedfoodshouldbevegetableingredients,andone-thirdofvegetable-baseddishesshouldbemeat.Inpreparingsoups,thequantityofwaterusedshouldtotalseven-tenthsthevolumeoftheservingbowl.Inshort,thecorrectingredientproportionsmustbeadheredtobeinthepreparationofeachdishorsoupinordertoensurefullnutritionalvalue.中国饮食文化大致可以分为北方和南方两种...