一道色、香、味、形俱佳的菜肴,要经过精心的构思、选料、配色、造型等一系列程序,才能产生理想的效果,达到“观之者动容,味之者动情”的艺术境界。尤其是菜肴在未入口之前,首先映入眼帘的是菜肴的色彩。所谓菜肴的色彩,是指主辅料通过烹制和调味后显示出来的色泽以及主料、辅料、汤料相互之间的配色。莱肴色彩的恰当配合,可以增加菜肴的美观,活跃餐桌气氛,引起人们的食欲,激起人们对美好生活的联想、兴趣,使即席者得到精神上的愉悦和享受。菜肴的色彩是菜肴质量的直接体现,并与菜肴的艺术性有着相当密切的联系。因此在烹饪时,首先要掌握各种颜色的审美特征,例如,红色热烈兴奋,绿色平静安宁,黄色欢乐明朗……。其次,要讲究其调节配搭规律,恰当配色,做到鲜艳、和谐、典雅、明快。在烹饪配色上,要尽量利用原料的自然色泽及其所呈现出的特点,例如:单色,色彩自然;双色,色彩分明:点缀色,鲜艳醒目;隐色,含而不露,如投薄纱;数色并陈,十分和谐,浓淡相宜。通过精湛的技巧,对菜 A series of programs of color, smell, taste and shape with good taste, through careful planning, choice of materials, color matching, modeling and so on, can produce the desired effect and reach the goal of moving people with emotion and taste. Artistic realm. Especially before the entrance to the dishes, the first thing that catches the eye is the color of the dishes. The so-called color dishes, refers to the main ingredients through the cooking and seasoning after the color and the main ingredients, materials, soup color between each other. With the proper coordination of the dishes, the dishes can enhance the aesthetic appearance of the dishes, create an active dining-table atmosphere, arouse people’s appetite and arouse people’s association and interest in a better life so that the attendees can enjoy their spiritual pleasure and enjoyment. The color of the dishes is the direct manifestation of the quality of the dishes and has a very close relationship with the artisticness of the dishes. Therefore, cooking, we must first grasp the aesthetic characteristics of various colors, for example, red warm excitement, green calm and tranquil, yellow joy clear ... .... Second, we must pay attention to its regulation of matching law, the appropriate color, so bright, harmonious, elegant and lively. In the culinary color, we should make full use of the natural color of the raw materials and the characteristics they are presented, for example: monochrome, natural color; two colors, distinct colors: embellishment, bright eye-catching; Yarn; color and Chen, very harmonious, shades affordable. Through superb technique, to the dish