Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles can be served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. The material composition or geocultural origin must be specified when discussing noodles. Noodles are a staple food in many cultures.
Chinese food preparation has paid attention to aesthetic appearance. To have a bright, pleased and harmonious color is one of the main principles when cooking dishes.
To achieve this, add two or three ingredients with different colors are added as decoration to complement the main ingredient. Thus, it is not only the taste of the dishes that makes you amazed but also its aesthetic value.
Regarded as the soul of the Chinese dish, taste can be divided into five classes – sweet, sour, bitter, hot and salty. Seasoning such as soy sauce, sugar, vinegar and salt in proper amount and in different sequences, contribute to the taste of the dish. In the vast land of China, there are eating habits of ‘South-Sweet, North-Salty, East-Hot and West-Sour’ according to the different tastes of the people.