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1、TastyChineseCooking美味的中国菜ChineseculturefoodcanberoughlydividedintotheNorthernandSouthernstylesofcooking.Ingeneral,northernChinesecookingdishesareoilywithoutbeingcloying,andtheflavorsofvinegarandgarlictendtobemorepronounced.PastaplaysanimportantroleinNorthernChinesecooking;noodles,ravi
2、oli—likedumplings,steamedbreadarefavoredflour—basedtreats.ThecookingofPeking,Tientsin,andShandongareperhapsthebestknownareastylesofNorthernChinesecuisine.RepresentingSouthernChinesecookingstylesareSzechwanandHumancuisine,famousfortheirliberaluseofchilipeppers;theKiangsuandChekiangstyl
3、es,whichemphasizefreshnessandtenderness;andCantonesefood,whichtendstobesomewhatsweet,andfullofvariety.Riceandriceproductssuchasricenoodles,ricecakes,andricecongee,aretheusualaccompanimentstoSouthernstylecooking.InChinesecooking,coloraroma,andflavorshareequalimportanceinthepreparationo
4、feachdish.Normally,anyoneentréewillcombinethreetofivecolors,selectedfromingredientsthatarelightgreen,darkgreen,red,yellow,white,black,orcaramel-colored.Usually,ameatandvegetabledishispreparedfromonemainingredientandtwotothreesecondaryingredientsofcontrastingcolors.Itisthencookedwithth
5、eappropriatemethod,seasoningsandsaucetoresultinanaestheticallyattractivedish.Adishwithafragrantaromawillwhettheappetite.Ingredientsthatcontributetoamouthwateringaromaarescallions,freshgingerroot,garlic,chilipeppers,wine,staranise,stickcinnamon,pepper,sesameoil,driedChineseblackmushroo
6、ms,andsoforth.Offoremostimportanceincookinganydishispreservingthefresh,naturalflavoroftheingredients,andremovinganyundesirablefishyorgameyodors.InWesterncooking,lemonisoftenusedtoremovefishyflavors;inChinesecooking,scallionsandgingerserveasimilarfunction.Soysauce,sugar,vinegar,andothe
7、rseasoningsaddrichnesstoadishwithoutcoveringupthenaturalflavoroftheingredients.Awell-prepareddishwillberichtothosewholikestrongflavors,notoverspicedtothosewholikeablandertaste,sweettothosewholikeasweetflavor,andhottothosewholikeapiquantflavor.Adishthatisallofthesethingstoallofthesepeo
8、pleis
