浅谈影响菜肴味道的因素

为了掌握好我国菜肴的调味技术，首先介绍了菜肴味道的形成机理，并从调味角度分析了影响菜肴味道的因素有：菜肴主料、调味原料、菜肴的温度、菜肴传热介质及影响菜肴味道的其它因素。认为味是中国菜肴的灵魂，调味是制作菜肴核心技术之一，掌握调味技术关键是理解影响菜肴味道的因素。

Discussion on the affecting factors of dish flavor

The forming mechanism of dish flavor is introduced at the beginning. From the angle of seasoning, the affecting factors of dish flavor can be classified as the following： the main ingredients of dishes, condiments, the dish temperature,the heat transfer medium of dish, and other influencing factors etc.. Flavor is the core of Chinese dishes and seasoning is one of the critical secretes of Chinese cooking. Knowledge of the dish - flavor - affecting factors is the critical key to seasoning.