中餐烹饪技巧对食品感官品质的提升作用研究

Abstract： This article analyzes typical Chinese cooking techniques such as steaming，braising， stir-frying， stewingand blanching，and explores their effects on optimizing the color，aroma，taste，texture and appearanceof food through methods such as heat control，ingredient matchingand seasoning cordination.Research suggests that Chinese cooking techniques，while preserving the original favorsof ingredients，can effectively enhance theoverall sensory experience offood through the coordinated regulation of physical and chemical reactions.

Keywords： Chinese cuisine cooking; steaming; braising in soy sauce; food sensory; ingredient quality; ingredientcharacteristics

中餐烹饪作为中华饮食文化的精髓，承载着千年饮食智慧与技艺传承。（剩余4352字）