The art of Chinese cooking has always extended far beyond the simple need to satisfy the stomach. Attention is also paid to the aesthetic appreciation of food, and careful consideration is given to the aroma and appearance of a dish as well as its flavor. The color of a dish has to be satisfying to the eye, and the balance of colors is kept in mind during its preparation.
Different tastes should balance each other as the colors do. The Chinese cuisine is based on five tastes. They are: sour, sweet, bitter, hot, and salty. The sense of smell is satisfied by avoiding all unpleasant smells, as well as those strong ones which might dominate the rest.
Chinese cooking art basically includes four aspects: the selection of ingredients, cutting and garnishing, temperature, and cooking techniques.