1. Determine taste The most important function of seasoning is to determine the taste of dishes. Whether it can accurately and appropriately set the taste of the dishes and thus reflect the unique flavor of the cuisine shows the seasoning skill level of a cook. For the same raw material, different condiments can be used to cook dishes with different tastes. It is like a fish fillet with sweet and sour juice; Accompanied by salty and delicious special milk soup, it comes out with fish slices in white sauce; Served with hot and sour sauce, it comes out with hot and sour fish fillet. For roughly the same condiments, different flavors can be produced due to different materials, or different cooking methods, timing, heat, oil temperature, etc. For example, salt, soy sauce, sugar, vinegar, monosodium glutamate, cooking wine, water soybean powder, onion, ginger, garlic, and pickled chilli are all used as seasonings, which can be made sour and sweet, palatable and slightly salty, but the taste is sour first and then sweet, and can also be made sour, sweet, salty, and hot, while the fish flavor of onion, ginger, garlic is prominent.
I believe Chaoshan people know that, and many people will like it. Chaoshan dialect "miscellaneous salty" actually means pickled cold dishes..