Ancient China had many masters of health and longevity who were also culinary experts and gourmets. Take Peng Zu, the very symbol of longevity in China, who was said to have lived to be 800 years old. He was a master of cooking, and his cuisine was highly praised by the legendary Emperor Yao, who then enfeoffed him in the land of Peng.
Culinary arts can create dishes that are rich in color, aroma, and flavor, which provide a beneficial stimulus to the digestive system. This can promote the secretion of digestive juices and enhance digestive capacity. Therefore, we also notice that those who are adept at enjoying fine food and skilled in cooking often have a healthy complexion. This shows how important the culinary skills accumulated by our ancestors over thousands of years are to our health.
The purpose of cooking is to make food more nutritious and its flavor more delicious. In cooking, a wide variety of seasonings play an indispensable role. Using them properly not only greatly enhances the taste of food but is also beneficial for preserving its nutritional value. In my kitchen, the following four types of seasonings are essential. Understanding their nutritional properties and how to use them can yield twice the results with half the effort. The use of these four types of seasonings has its own rules
Salty. The natural taste of salt is saltiness, and it is the foundation of flavor. Any flavor will only taste savory when salt is added.