Chinese cuisine is characterized by a sense of beauty, i.e. a harmonious combination of color, shape, aroma, taste and container.
举一反三
- Which of the following does not belong to the three essential standards of Chinese cuisine? A: Color B: Shape C: Aroma D: Taste
- Color, aroma and ______ of a dish are the joint standards that the Chinese use to evaluate the quality of the dish. A: Oil B: Taste C: Shape D: Freshness
- The level of moisture in food affects the color, aroma, taste and shape of the food.
- The essentials of Chinese cooking include color, aroma, and taste, with _________ being the most important. ( ) A: meaning B: aroma C: color D: taste
- Beijing Roast Duck is a good example of the combination of color, aroma, taste and form.