Is Chinese food delicious because it uses a lot of spices?

Chinese cuisine is extensive and profound, and there are eight main cuisines: Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang and Hunan cuisines. Each cuisine has its own characteristics. The role of spices in making Chinese food delicious is indispensable, but it cannot be said that it is because there are too many spices. In addition to seasonings, there are also ingredients selection, knife skills, cooking methods, heat, etc.

1. Selection of ingredients.

The selection of ingredients needs to be based on a series of factors such as season, region, variety, part, fat and thinness, etc. For example, there is a saying in Huaiyang cuisine that "saury cannot be better than the Qingming Festival, and trout cannot be better than the Dragon Boat Festival"; crabs from Shanghai are better; Beijing roast duck should be made with Beijing's unique stuffed duck, which is fat but not greasy; white-cut chicken should be made with three-yellow chicken; the meat is the best Made with tenderloin.

2. Knife skills

According to different cooking methods and characteristics of ingredients, ingredients need to be processed into different shapes, such as blocks, slices, shreds, strips, segments, balls, grains, etc. Wait until it is ready for cooking, easier to taste and cheaper to eat.

3. Cooking Techniques

Cooking techniques refer to some commonly used cooking techniques, there are as many as 21 types, such as stir-frying, stir-frying, frying, deep-frying, boiling, frying, sticking, and roasting. , braising, stewing, boiling, steaming, braising, braising, blanching, pickling, mixing, roasting, etc. Different ingredients and parts require different cooking techniques, and different cooking techniques for the same ingredient will also have different tastes.

These are the gourmet culture formed by Chinese cuisine after thousands of years of accumulation. It is by no means just adding a lot of seasonings to make it so delicious.