人们夸奖一道菜,常说“色香味”俱全,而不是“味香色”俱全,这种表达顺序可能正符合眼、鼻、口感知的特点。眼可远观,见其色形之美;稍进,则有鼻嗅鉴其臭恶馨香;最后钳之入口,感知软硬,细尝酸甜苦辣咸,如此,方完成一道菜的品鉴。可见,“味”是中国传统烹饪的核心,也是根基。若离开“味”而在菜名的花俏、摆盘的漂亮等细枝末节上绞尽脑汁,终归不是正途。因此,传统饮食是讲究一菜一格、百菜百味的。然而,万变 People praise a dish, often say “color scent ” taste, rather than “taste color ” taste, this order of expression may be in line with the eye, nose, mouth perception of the characteristics. The eye can be seen from afar, see the color of its beauty; slightly into, there are sniffers snake evil odor; the last clamp of the entrance, the perception of hard and soft, taste the sweet and sour salty, so to complete a dish of tasting. Can be seen, “taste ” is the core of traditional Chinese cooking, but also the foundation. If left “taste ” in the name of the fancy, put the tray on the beautiful details such as racking their brains, after all, not the way. Therefore, the traditional diet is stress dishes, a hundred dishes. However, the ever-changing