做一道好菜大凡有三要素,火候、调味、用芡这三项缺一不可,调味至关重要,作料运用是关键。评定菜肴好坏的标准是色、香、味、形、器、营养和卫生。一道菜上来首先是颜色和香气,也就是讲菜上来眼睛先看,鼻子嗅到味,这才能尝到嘴里,头两关不好可能就不吃了,然后才是形状和盛浆器皿。还要考虑到营养卫生。这些都很重要,但最重要的是 To make a good dish generally have three elements, heat, seasoning, use these three are indispensable, seasoning is crucial, the use of ingredients is the key. The criteria for assessing dishes are color, aroma, taste, shape, device, nutrition and hygiene. The first is a dish of color and aroma, that is, food to the eyes of the first look, smell the nose smell, this can taste the mouth, the first two off may not eat, and then is the shape and Sheng containers. Also take into account nutrition and health. These are all important, but most importantly