中国菜是中国饮食文化的重要组成部分，讲究色、香、味、形、意俱全，重视选料、刀工、火候和调味四个方面。

Chinese cuisine, as part of China’s food culture, values the color, fragrance, taste, appearance and connotation of dishes. The selection of the ingredients is considered important, along with the cutting method, the cooking temperature and the choice of condiments.

　　中国菜的选料非常丰富，也有很多要求，需要区分时令、产地、品种和部位等等。比如北京烤鸭，必须用北京地区的填鸭才行；吃螃蟹，阳澄湖的大闸蟹最鲜；做红烧肉要用五花肉，做京酱肉丝就必须用里脊肉了。

Chinese cuisine uses a wide range of ingredients, often dictated by the season, the location and the varieties available; even the specific part of the ingredient used is important. Peking roast duck, for instance, uses only ducks from Beijing; freshwater crabs must come from Yangcheng Lake in Jiangsu; pork braised in brown sauce has to use streaky pork; and the shredded pork braised in Beijing style, relies on the best tenderloin.

　　中国菜在烹饪前，大多需要把原料加工成方便食用的尺寸，因此刀工就显得非常重要。刀工需要的主要工具是菜刀和砧板，厨师通常会把原料切成片、丝、条、块、丁、粒等形状。有些原料经过厨师的巧手，就能变成一件精致的工艺品。

Before a dish is cooked, the ingredients are cut to the appropriate size. The way they are cut is important. When cutting, a knife and a cutting board are needed. The ingredients are cut to different shapes: slices, shreds, strips, chunks, dices or grains. Even before the cooking begins the ingredients, as processed by an expert, become works of art.

　　中国菜的烹调方法非常多，例如炒、蒸、煮、煎、炸、炖、烧等。无论哪种烹饪方法，火候的掌握都是非常重要的。时间的长短，火的大小往往就能决定菜肴的品质。

There are many ways of cooking Chinese food: steaming, boiling, stir-frying, frying, deep frying, stewing and braising. Each method requires a certain time and temperature. The slightest deviation can make a huge difference in quality.