中國的烹飪藝術不僅限于滿足人們的味蕾那么簡單，它還強調體現食物的審美價值，所做菜品應該色、香、味俱全。菜品的色澤必須賞心悅目，而色彩的協調在準備的過程中就要了然在心。
菜品中不同層次的味道也應像菜品的各種顏色一樣保持協調。中國菜有五種基本的口味：酸、甜、苦、辣、咸。烹調時切忌出現令人不快的氣味，或某一種氣味蓋過了其他氣味。中國的烹飪藝術大致包含四個方面：配料的挑選、刀工和裝飾、對火候的把握和烹調方法。
Chinese cooking art extends far beyond the simple need to satisfy people’s tastes. Attention is also paid to the aesthetic appreciation of food, and careful consideration should be given to the appearance and aroma of a dish as well as its flavor. The color of a dish has to be visually pleasing, and the coordination of colors need to be kept in mind during its preparation.
Different tastes should coordinate with each other as the colors do. The Chinese cuisine is based on five basic tastes. They are sour, sweet, bitter, spicy, and salty. The cooking should avoid all unpleasant smells, as well as the situation that one flavor overwhelms the others. Chinese cooking art basically includes four aspects; the selection of ingredients, cutting and garnishing, heat control, and cooking techniques.
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