The choice of Chinese food is very rich. There is a good saying: "the wild animals in the mountains fly in the clouds, and the cattle and sheep on the land are fresh on the seabed." Almost everything that can be eaten can be used as ingredients in Chinese food. But the choice of ingredients is related to the quality of dishes. Famous dishes in China often use precious ingredients, such as bird's nest, shark's fin, bear's paw, deer's tail, tiger bone and monkey brain. Some ingredients come from the protection of animals, so some famous dishes can't be made because of the difficulty in obtaining materials, but some chefs will try to use substitutes. [Edit this paragraph] Timely selection of ingredients: The quality of ingredients varies according to the maturity time of plants and animals. For example, Huaiyang cuisine has a saying that "swordfish is unclear, sturgeon is not the Dragon Boat Festival". Regional suitability: the quality of ingredients grown in different regions is also different. Such as crabs, the above seafood is better. However, due to the development of modern science and technology, regional differences have become less important. Different varieties: Cooking some dishes requires different kinds of ingredients. Beijing roast duck, for example, is made of Beijing's unique stuffed duck; Boiled chicken is made of Sanhuang chicken. This kind of chicken is said to be castrated when it is young and fed with a certain amount of peanuts. Part difference: different parts of the ingredients are made into different dishes. For example, the "meat segment" of home cooking is tenderloin. Fresh and tender: Almost all Chinese dishes require fresh ingredients, such as "small fried pork", which requires pork tenderloin to be taken after the pig is killed alive, so as to make the ingredients fresh and delicious. Changes with the times: for example, Beijing roast duck used to be as fat as possible, but now it tends to use lean duck. No longer use protected animals and precious plants as ingredients. Expand the utilization of insects and introduce other food sources, such as expanding the consumption of scorpions and locusts and introducing French snails. [Edit this paragraph] Five colors of ingredients: Some ingredients are used to decorate colors. For example, add a little saffron to shark fin soup. Note that in Chinese food, anything decorated must be edible. Incense: some ingredients used to add flavor. In fact, some spices such as pepper and fennel are mainly used for seasoning to remove the fishy smell, bad smell or peculiar smell of ingredients. There are also some high-class dishes, such as lotus leaf wrapped beggar chicken, which smells delicious. Flowers are added to the flower cake and it tastes like a garden. Taste: The choice of ingredients can also improve the taste of food. For example, shrimp brains added to shrimp dumplings. Make jiaozi more delicious. Meaning: The name and shape of ingredients can represent the artistic conception of dishes. In ancient times, examiners had to eat a red carp when they rushed for the exam, which meant yue longmen, a carp. Shape: If it is a cold dish, the requirements for ingredients are also very important. Some ingredients are rich in nutritional value, and some are medicinal. Such as red dates and pig's hand soup. The ingredients are rich in animal glue, which is very helpful for pregnant women. [Edit this paragraph] The influence of ingredients on the cuisine has a great influence on the cuisine. It can be said that different ingredients promote the development of Shandong cuisine: near the Yellow River, there are the following products (animal offal) and fresh rivers, and Jiaodong, which is located along the coast, has a great influence on cooking in the northern region. Sichuan cuisine: Sichuan is far from the sea, so it features seafood, fungi and dry goods. With "spicy" as the main flavor, it has a great influence on cooking in southwest China. Cantonese cuisine: South, warm. Besides seafood, it also has some wild animals, such as snakes. The weather is hot and the ingredients should not be stored for a long time. They give priority to "raw and fresh" and have strict requirements on the freshness of raw materials. Huai cuisine: seafood is the most distinctive. Located in the south, near the sugar-producing area, it has a "sweet" taste and fine cooking, which has a great influence on the cooking in the lower reaches of the Yangtze River. China food is rich in materials, and there is a saying: "delicacies, land, cattle, sheep, fresh harbor." Eat almost anything that can be used as a Chinese food ingredient. However, the choice of materials is related to the quality of food. Expensive specialty ingredients are often selected in Chinese food, such as bird's nest, shark's fin, bear's paw, braised pork, tiger and monkey brain. Some of these ingredients come from protecting animals, so some specialty materials are difficult to cook, but try to use substitutes when cooking at home. [Edit this paragraph] The seasonality of the choice of ingredients is: food is of different quality at different times according to the maturity of animals and plants. For example, there is a saying in Huaiyang that "the Qingming Festival is not the saury, but the Dragon Boat Festival is not the sturgeon". Growth in different regions has different food quality. Such as crabs, seafood is better. However, due to the development of modern science and technology, regional differences have become very important. Different kinds: Some dishes need different kinds of ingredients. For example, Beijing roast duck is used to make specific drugs; Made three yellows and used them. It is said that chickens are castrated and fed a certain amount of peanuts. Partial difference: Different materials are made into different parts of this dish. The production and application of dishes such as "meat, tenderloin". Tenderness: Almost all Chinese dishes require fresh ingredients, such as "small" pork tenderloin that needs to be examined after death. Time changes: For example, Beijing roast duck used to be as fat as possible, but now it tends to use modern duck meat. Stop using such precious ingredients as protected plants and animals. Insects, such as expanding the use of methods, introducing other food sources, such as expanding consumption of scorpions, grasshoppers, snails and so on. Imported from France. [Edit this paragraph] The fifth color of ingredients: Some ingredients are used to decorate colors. For example, add saffron shark fin soup. Note that in Chinese food, anything decorated should be edible. Shannon: In order to increase the number of fragrance components designed. In fact, pepper and fennel are some spices to eliminate the fishy smell, mutton smell or odor. There are also some extra dishes, such as chicken wrapped in lotus leaves, which have a fresh taste. Flower cakes are added by flowers and put together in temporary flower beds when eating. Taste: The choice of materials can also improve the taste of food. For example, add shrimp dumplings and shrimp brains. Make a more delicious jiaozi. Italy: The name and shape of materials can represent the artistic conception of dishes. In ancient times, who gave his son time to eat carp, which means. Shape: If it is cold, the requirements for food are also very important. Preservation: Some ingredients are rich in nutritional value, and some are medicinal. Like Tom's date. Foods rich in animal glue are very helpful to pregnant women. [Edit this paragraph] The influence of food has a great influence on the ingredients of cuisines. It can be said that different ingredients have promoted the development of Shandong cuisine: near the Yellow River, the following products (animal offal) are characterized by "fresh" flavor in the coastal areas of Jiaodong, which has a great influence on cooking in the northern region. Sichuan: Sichuan, far from the ocean, therefore, the characteristics of fungi and dry goods. Mainly with "astringent" flavor, it has a great influence on cooking in southwest China. Cantonese: South, warm. In addition to seafood, there are many characteristics of wild animals such as snakes. In hot weather, food should not be based on "live and fresh", and the requirements for the freshness of raw materials are very strict. The most unique seafood. In the south, far away from the "sweet" flavor near the sugar-producing areas, making exquisite dishes has a great influence on the cooking in the lower reaches of the Yangtze River.