Introduction:

Chinese food has high request in the color, aroma, and flavor, no matter in the north or in the south. For Chinese, food shall satisfy not only the tongue and the appetite but also the eyes, the nose, the imagination, the mind and the soul.

Normally, one entree will combine three to five colors. There are often one main ingredient and two to three secondary ingredients of contrasting colors. They are cooked appropriately, incorporating the proper seasonings and sauce to create an aesthetically attractive dish.

As an essential factor of a kickshaw, fragrant aroma will certainly stimulate one's appetite. The main ingredients that contribute to a mouthwatering aroma are scallion, fresh ginger, garlic, and chili pepper. Besides, wine, aniseed, stick cinnamon, pepper, and sesame oil also function. Soy sauce and sugar, vinegar and other seasonings can also be used to add richness to a course without covering up the natural flavor of the ingredients.