Talk about your knowledge and understanding of cooking. What conditions should you have to be an excellent chef?

In China's long-standing cooking and catering culture, there has always been an unchanging concept-"harmony". This word not only embodies China's all-encompassing catering thought, but also reveals the principles that China people have long believed in. In cooking culture, "harmony" can refer to taste, color and fragrance, and "harmony of five flavors" is the highest level of food appreciation pursued by traditional and modern cooking in China.

In the development of China's food culture, the harmony of five flavors embodies the close relationship between the five flavors of human food and the five internal organs of the human body in theoretical origin and specific content. It emphasizes the harmony between the five zang-organs and the yin and yang of the human body based on the "sexual taste" of food, which makes people full of energy, full of vitality, prosperous and healthy, and prolongs life. At the same time, it promotes the development of raw materials, technology and diversified achievements in cooking methods, showing the core of the harmony of five flavors in the development of China's food culture.

The basic principle and core of cooking change is the harmony of five flavors.

In seasoning technology, the chemical properties of seasoning are used, and other cooking techniques, especially heating, are used to prepare various delicate and delicious flavors.

The purpose of five flavors harmony is to cook delicious food that people like and meet people's demand for taste choice.

In seasoning technology, the chemical properties of seasonings are used to change a single flavor into various compound flavors, and other cooking techniques, especially heating, are used to prepare a variety of flavors with subtle changes.

By using different raw materials (meat seasonings) with different characteristics, textures and original flavors, and properly using cooking methods and seasoning methods, another dish with unique taste, mouthfeel and texture can be made.

The taste and smell of delicious food that people feel, including simple salty, sweet, sour, bitter, spicy, fresh, fragrant and ever-changing compound taste, belongs to chemical taste. Mechanical properties (such as hardness, viscosity, elasticity, solidification, etc. ), geometric properties (such as powder, granule, block, flake, bubble smell, etc.). ) and tactile properties (such as water content, grease, fat, etc. ) dishes belong to physical taste. People's feelings about food formed by their age, health, mood, occupation, dining environment, color, sound, light and eating habits belong to psychological taste.