TextA: Famous Chinese Dishes Of the world's two great cuisine,the Chinese is as varied as,and,in fact,much older in tradition than the French.Chinese chefs are masters at creating culinary triumphs from the barest necessities.Indeed,some of the most prized delicacies are said to have been concocted during times of famine-many from substances never before considered during times of famine-many from substances never before considered edible. In Chinese gastronomy three senses must be satisfied:smell,sight,and taste.To begin with a dish should not have a strong aroma dominating the other dishes.Certainly any unpleasant smells would not be tolerated.In addition,a dish must be of an appearance and composition that is pleasing to the eye,and there should be a balance not only of colors but of different textures.As for taste,there are several considered necessaries:salty, sweet,sour,hot,...And"balance"is not confined to taste alone:the texture of food in the mouth should vary,so that a banquet should contain dry and sticky dishes as well as crisp and juicy ones.Usually a crisp dish is followed by a smooth one,and the salt dish followed by a sweet one,and so on.Text A : Famous Chinese Dishes Of the world’s two great cuisine, the Chinese is as varied as, and, in fact, much older in tradition than the French. Chinese chefs are masters at creating culinary triumphs from the barest necessities. Indeed, some of the most prized delicacies are said to have been concocted during times of famine-many from substances never before considered during times of famine-many from substances never before considered edible. In Chinese gastronomy three senses must be satisfied: smell, sight, and taste. To begin with a dish should not have a strong aroma dominating the other dishes. Certainly any unpleasant smells would not be tolerated. In addition, a dish must be of an appearance and composition that is pleasing to the eye, and there should be a balance not only of colors but of different textures. As for taste, there are several considered necessaries: salty, sweet, sour, hot, … And “balance” is not confined to taste alone: the texture of food in the mouth should vary, so that a banquet should contain dry and sticky dishes as well as crisp and juicy ones. Usually a crisp dish is followed by a smooth one, and the salt dish followed by a sweet one, and so on