The word 　　cooking, as the name suggests, "cooking" is to heat food, and "tune" means to reconcile taste. Seasoning means that the raw materials and condiments are properly and properly matched at the right time. After heating, before and after heating, the dishes are deodorized, highlight the positive taste, and enhance the deliciousness. As the saying goes, "five flavors and hundred flavors", seasoning is used as a The key to no is more interconnected with nutrition.

　　Chinese cuisine has basic salty taste, Sweet, bitter, spicy, sour, and fragrant

　　1, salty: As the first of all flavors, salty is also the basic flavor. The saltiness is most pronounced with sodium chloride. It is not attractive in itself, but it can enhance the flavor and harmonize the dishes. Any flavor without salt is very monotonous, and salt can remove fishy, greasy, freshen. Salt is also an indispensable component of human body fluids. The body''s body fluid has a salt content of 0.9％ this ratio is very similar to the ratio of salt we put in cooking, soup, and stuffing, according to the ratio of salt content 0.9％~1％ To reconcile. It will be the best taste. For example, when filling with 5g of salt for every 500g of filling, it basically meets the salty taste requirement, and then blending other seasonings can make the taste delicious.

　　2. Sour: The basic seasoning for sour taste is vinegar. Vinegar can remove fishy, greasy, freshen, but also protect vitamins and minerals. And can promote the decomposition of calcium in food. For example, when we grill fish, stir-fried chicken, pork rib soup, fish soup, add a little vinegar, which can make the calcium carbonate in the food free from the raw materials, which not only improves the absorption of nutrients by the human body, but also volatilizes the raw materials. Organic odorous substances such as hydrogen sulfide and trimethylamine make the dishes more delicious.

　　3. Bitterness: The bitterness itself is not pleasant, but the combination of sweet and sour in cooking can produce a special delicious taste. The bitter gourd has a bitter cold taste in vegetables and can be removed from the fire when eaten raw. It is a vegetable commonly used in summer.

　　4. Spicy: The main spices of spicy flavor are chili, ginger, garlic, mustard, curry and so on. It has a special spicy fragrance, which is not only spicy but also irritating. Appropriate eating stimulates the digestion of the stomach and intestines, and has the effects of sterilization and deodorization and appetite promotion.

　　5. Sweet: Sweet flavors mainly include sugar, jam and honey. Sugar can add calories to the human body and is the main source of human calories. In addition to being sweet, it also has the effects of increasing the umami of dishes, removing fishy greasy and removing bitterness. In addition, stir-fried vegetables such as salt or chili are too much. You can put less sugar to neutralize some salty and spicy flavors. But sugar foods should not be eaten too much, because calcium constitutes the human body''s weak alkaline environment. And eating too much sugar will consume too much calcium in the body and destroy the body''s acid-base balance.

　　6. Fresh fragrance: Fresh flavors mainly include MSG, chicken essence, chicken powder, mushroom essence and so on. In fact, before the Japanese made the taste, the main umami seasoning in Chinese food was "soup." Today, as health becomes fashionable, the importance of soup is more prominent. At present, we still use monosodium glutamate as the main umami seasoning when cooking, and monosodium glutamate belongs to the sodium salt category, so it is easy to eat dry and astringent food. Good soup is made with fresh and delicious, nutritious animal raw materials or some special plant raw materials such as soybean sprouts, fresh bamboo shoots, mushrooms and other raw materials. Due to the convective heat transfer of the raw material through water for a long time, the macromolecular protein in the raw material is hydrolyzed into small molecule amino acids, and the umami aspartic acid and glutamic acid will make the soup delicious and mellow. The reason why the soup is superior to MSG is because the soup is also rich in various amino acids and other rich nutrients required by the human body. This cannot be replaced by MSG anyway.

　　 In addition, rice wine, as a seasoning commonly used in Chinese food, can also evaporate organic substances such as hydrogen sulfide and trimethylamine in meat, and play a role in deodorizing and greasy. Rice wine can also combine with organic acids in meat to produce esterification reaction to produce attractive aroma. For example, Dongpo pork is stewed for a long time with a large amount of rice wine, a small amount of water and other spices. In addition, rice wine also has antibacterial and antiseptic effects, such as making drunk crabs and drunk shrimps.