The bright moon and the empty courtyard are like water like a Chinese year

Chapter 191 Xi Hexian Goes to Xishan Hall to "Learn Art" (13)

Location: Inner Hall of Xishantang (Kitchen)
After a pause for a few seconds, Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, continued to "teach" to the second Miss Song Jia (Ruoxi) and the third Miss Song Jia (Ruoxian) who were standing beside them, with serious expressions on their faces——

"When making meals and cooking, the seasoning initially only has two flavors: salt (salty) and plum (sour).
In the Spring and Autumn Period, the theory of five flavors was very popular.”

"And the "five flavors" are: salty (with salt or sauce), sour (with plum or acyl), pungent (with ginger or green onion, osmanthus, pepper, Polygonum, etc.), bitter (with wine or fermented soybeans), sweet (with syrup or honey)”

"There must be more than five tastes that a person's mouth (including tongue and mouth) can feel"

"The so-called "Five Flavors" is influenced by the theory of "Five Elements."

"Summarize the norms from many flavors."

"The "harmony of five flavors" first refers to making soup."

"The ancient "soup" was thicker than the current "soup"."

"It is the most important dish from ancient times to Sui and Tang Dynasties."

""Shuowen" interprets "geng" as "five flavors (later known as "he") soup."

"This means that after people know how to use the five-flavored seasoning"

"Use it first to make soup"

"Later generations call soup "spoon" for this reason."

"From the spoon, people gradually understand the principle of reconciling the five flavors"

"The original purpose of seasoning is to stimulate the deliciousness of food and eliminate the peculiar smell of food"

"The "Flavour" and "Seasoning" in "Lu's Spring and Autumn Annals·Benwei" made a detailed analysis and in-depth discussion"

"Emphasis on the unity of water (heat transfer medium), heat, and Qi (that is, "agent", seasoning measurement)"

"The stir-frying that gradually developed after the Song Dynasty and the Song Dynasty used oil and pots as the heat transfer medium."

"It generally takes less time than making soup, and the seasoning is more closely related to the heat and knife skills."

"Then a successful stir-fried dish is the unification of heat, knife skill and seasoning"

"Generally speaking, we meal makers attach great importance to the role of seasoning in cooking."

"That's why some Western cooks ridicule that Chinese food is all seasoning, ignoring the "original flavor" of the food."

"Actually, as a person who really knows how to make meals, I don't agree with using too many seasonings to interfere with the original taste of food"

"Especially the cooking of some plant foods (such as bamboo shoots, mushrooms, mushrooms, etc.)."

"The core of the theory of cooking dishes is seasoning, but it also involves dishes."

"'Form', 'Smell', 'Taste', 'Meaning', 'Shape', 'Nurture', 'Touch', 'Quality'."

"A successful dish can be said to be the unity of these eight"

"When a dish is served on the table, the first impression it gives diners is its appearance"

"If it's a big mess, even if it's an excellent delicacy, it should be reduced by three points"

"Pleasant food color is not only comfortable to look at, but also has the function of stimulating appetite."

""color"—refers to the color of food, and the color matching of dishes should attract the appetite."

"It also includes the maintenance of the original color of food ingredients, the matching of different food colors and the coloring of dishes."

"Be beautiful, colorful, red and green, with bright colors, to give fresh and beautiful"

"For a dish to attract diners, the "color" is the first, so the color should be bright"

""Xiang" - refers to the aroma of food, refers to the aroma of seasonings and dishes"

""Scent" is the natural aroma of food, and it is people's second impression of food."

"The aroma is tangy, the fragrance is overflowing, and the fragrance is full of fragrance, which makes people remember and increases appetite."

""Taste"—refers to the taste, the taste of the food is delicious, and the most important thing is palatability"

“Different places have different tastes, giving people an endless aftertaste”

"You have to taste the ups and downs of a dish by yourself. We often say "you can only know its taste when you are in it."

""Idea"—refers to the artistic conception and atmosphere, which makes people reflect cultural self-cultivation from food."

"The so-called "meaning" is sublimated from color and shape, and it is also what Chinese people pay more attention to."

"Just like drinking tea should pay attention to the artistic conception and atmosphere, food should also reflect the cultural connotation"

"The name of the dish and the shape of the ingredients echo each other, taste it slowly, and it will have a special flavor."

""Shape"—that is, it includes two categories: maintaining the prototype of food raw materials and the shape of food"

"The purpose of keeping the prototype is to show the natural form of the food ingredients and to show the content of the ingredients."

“Dishes such as roast suckling pig, roast duck, roast whole lamb, etc.”

"For the convenience of cooking, the need to maintain nutrition or beauty and color matching."

"Also often use cutting, binding, inlaying, filling, stringing, wrapping, engraving, matching and other technical modeling"

""Nourishment"—refers to fully embodying the nutrition of food."

"The so-called medicine supplement is not as good as food supplement. This is the truth that food can support people."

"What is important is to fully reflect the nutrition of the food, with a reasonable mix of meat and vegetables."

“‘Touch’ refers to the feeling produced when the mouth touches food or the teeth chew food.”

"It is determined by the "quality" of the food"

"The ancients often used the word "sweet and crunchy" when talking about the delicacy of food."

""Gan" means delicious, and "crispy" refers to the pleasure brought by the crisp and easy-to-break food to the chewer"

"When we cook, the reason why we pay attention to the heat."

"One of the reasons is to make the cooked food give the eater a wonderful feeling when entering the mouth."

"Things that can produce this feeling are crisp, crisp, tender, smooth, tough (bite), refreshing, soft, etc."

""Color, Fragrance, Yixing Yang" is aimed at cooked food"

"The earliest saying is that it is complete in color, fragrance, and taste, with the development of our catering industry."

"Slowly added meaning, shape, nourishment, touch, quality"

After a pause for a few seconds, Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, continued to "teach" to the second Miss Song Jia (Ruoxi) and the third Miss Song Jia (Ruoxian) who were standing beside them, with serious expressions on their faces——

"As early as the Zhou Dynasty, people knew how to use the five flavors to season food."

"To this day, our food seasoning is still inseparable from these five flavors."

"It can be seen that the concept of "harmony of five flavors" has a profound impact on people's diet concept"

""Harmony of five flavors" is the most basic dietary concept of Chinese people."

"The harmony of five flavors" is the essence of Chinese food culture.
"As early as in the "Zhou Li" records: "five flavors, acid, wine, honey, ginger, salt belong to"

"Acyl, wine, yam, ginger, and salt five kinds of food"

"Represents the five tastes of sour, bitter, sweet, pungent and salty"

"It can be seen that as early as ancient times, people have used these foods for seasoning."

"Not only that, people also associate the five flavors with the five elements."

"Formed a diet theory with unique Chinese cultural characteristics."

Harmonization of five flavors is the core of Chinese food culture
It has a long history and rich connotation, and is the crystallization of traditional culture.
Chapter 190 (End)
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(End of this chapter)