chinese food

posted on 22nd of august, 2008

© Cb007 (Help)

© Cb007 (Help)

© Cb007 (Help)

In Chinese cooking, color, aroma, and flavor share equal importance in the preparation of every dish. Normally, any one entree will combine three to five colors, selected from ingredients that are light green, dark green, red, yellow, white, black, or caramel-colored. Usually, a meat and vegetable dish are prepared from one main ingredient and two to three secondary ingredients of contrasting colors. They are then cooked appropriately, incorporating the proper seasonings and sauce to create an aesthetically attractive dish.

© Cb007 (Help)

© Cb007 (Help)

Comments (2)

Posted by Lhj on August 22, 2008
Posted by Zhangjian on August 22, 2008

This article has been read 958 times. 2 readers have found this article useful.
Photo credits: Cb007.

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