评价菜肴的优劣一般是从色、香、味、形等诸多方面来衡量的,其中味最为重要,味为菜肴的灵魂。评价菜肴的味通常是指酸、甜、苦、辣、咸、鲜、香七种单一味,其实这只是狭义上的味。人们在品尝某个菜肴时还从广义味的方面考虑,如嫩、韧、软、酥、脆、滑等,这些我们俗称菜肴的质地 Evaluation of the pros and cons of dishes is generally measured from the color, smell, taste, shape and many other aspects, of which the most important taste, taste the soul of dishes. Evaluation of the taste of the dishes usually refers to the acid, sweet, bitter, spicy, salty, fresh, fragrant seven kinds of single flavor, in fact, this is only a narrow sense of taste. People in the taste of a dish also from the aspects of general taste, such as tender, tough, soft, crisp, crisp, slippery, which we commonly known as the texture of dishes