“柴、米、油、盐、酱、醋、茶”开门七件事中,除了开头、末尾两件事,其余五件都是粮食或粮食制品。若再将“米”剔除,剩下的就全是调味品了。味是什么?《说文》云:“味,滋味也。”“滋”在这里是“多”的意思,“滋味”即是多种味。调味就是要在烹饪中,调配出多种味来。中国烹饪将单一味分为甜、酸、苦、辣、咸、鲜、涩。而复合味则更有咸鲜、家常、麻辣,糊辣、鱼香、姜汁、酸辣、糖醋、荔枝、甜香、五香、红油、蒜泥、芥末、 Among the seven things that open firewood, rice, oil, salt, sauce, vinegar and tea, there are two things at the beginning and the end, and the remaining five are food or grain products. If we remove the “rice”, the rest is all condiments. What is the taste? “Said the text” cloud: “taste, taste too.” “Zi” here is “more” means, “taste” is a variety of flavors. Seasoning is to cook in the deployment of a variety of flavors. Chinese cuisine will be single taste sweet, sour, bitter, spicy, salty, fresh, astringent. The compound taste is more salty, homemade, spicy, paste spicy, fish-flavored, ginger, hot and sour, sweet and sour, lychee, sweet, spiced, red oil, garlic, mustard,