Chapter_7_Culinary_Culture.pptVIP

Chapter 9 Culinary Culture Chinese Food The Features of Chinese Food Color, aroma (芳香) and taste Genarally speaking, there are three essential factors by which Chinese cooking is judged, namely color, aroma, and taste, with taste being the most important. Color refers not only to the beautiful color of the food, but also to the layout and design. Foods are often carved by the chef into various artistic designs. Aroma refers to the fragrant (芳香的) and appetising (开胃的) smell of the dishes served on the table before eating. Taste is not only associated with tasting the food itself, but also wi