用英語說中國文化藝術 第13期:烹飪文化之中國飲食特點

Three Essential Factors of Chinese Cooking

中國飲食所注重的三個特點

Generally speaking，there are three essential factors by which Chinese cooking is judged，namely“color, aroma and taste”.

一般來說，中國飲食注重三個特點：色，香，味。

“Color” refers to the layout and design of the dishes.

“色”是指菜的佈局和設計。

“Aroma” implies not only the smell of the dish，but also the freshness of the materials and the blending of seasonings.

“香”不僅指菜的味道，還包括材料的新鮮與調料的搭配相得益彰。

“Taste” involves proper seasoning and fine slicing techniques.

“味”包括合適的調味和精湛的刀工。

These three essential factors are achieved by careful coordination of a series of delicate activities:selecting ingredients， mixing flavors，timing and cooking，adjustment of the heat, and laying out the food on the plate.

要成功達到這三個特點，需要一系列熟練動作的悉心配合：選擇原料，調味，計算時間並進行烹調，調節溫度，擺盤。