盐为什么是五味之首？~
咸味是五味之首，是一种能独立存在的味道，在烹调中作为调味中的主味使用，咸味也是各种复合味的基础味。一般的菜肴，大部分都要先有一些咸味，然后再配合其他的味，如酸甜口味的菜肴，也要调上少许咸味，吃起来才会酸甜带香。
中国菜有五味、五色和五香之说。为什么都姓“五”？据说，这与中国的五
行学说有关。五行学说认为，世界是由金、木、水、火、土五种物质所构成，一
切事物无不与这五种物质相关联。所以菜肴的色、香、味也与五行挂上了钩。其
实，“五”字只能理解为多样化，并不限于仅此五种。
“五味”。味，是一种感觉，又称味觉。中国菜以滋味胜，味是中国
菜的灵魂。这里还要指出一种现象：中国人欣赏艺术都讲究味、韵味，无论诗文
书画，音乐舞蹈，都可以品味、玩味。古人把甜、酸、苦、辣、咸定为五味，这
是就口感、味觉而言，也有把醋、酒、饴密、姜、盐作为五味，那是就物质而言。
当然，这仅仅是大致的划分，有人认为鲜味、涩味也应该归入“基本味”，还有
人认为苦味不宜列为烹饪中的五味之内。可见味的种类很多，“五味”包括什么
内容还可以探讨。五味可以调出多种复合味，则在中国饮食文化中有着很丰富的
内容。如椒盐、酸辣、糖醋、香辣、麻辣、鱼香味、怪味等等。古人说：“食无
定味，适口者珍。”又说：“众口难调。”每个人的口味都不一样。有的人喜欢
原料的本味，如鸡要有鸡味，鸭要有鸭味，保持原汁原味；有的人却欣赏复合味。
有的人主张味要纯，以清炖、清蒸为主；有的人却别具一格，烧成“怪味鸡”、
“怪味鸭”。有的人赞赏味浓的菜，有的人却偏爱清淡，要像吃橄榄一样，回味
无穷。总之，所谓“五味调和”，应该包含下列几层意思：一是每一种菜肴应有
自己的独特风味；对一桌筵席来说，各种菜肴的味道，应在总体上协调平衡，各
尽其美；二是烹饪技术，离不开调味品；调味品多多益善，各尽所能，投放量以
及加热过程中的先后次序，都可以促使菜肴的滋味发生千变万化，因此，调和滋
味是烹饪成败的关键；三是作为一个高明的厨师，应该善于掌握食者的口味习惯，
在安排菜单和烹饪调味中灵活变化，忌刻板划一。
“五色”。中国把红、黄、蓝、白、黑作为正色，其他为间色。饮食时
通过舌口，获得味觉，原与视觉无涉，但五彩缤纷的菜肴，同样能引起食欲，因
此，中国菜历来注重色彩鲜明、和谐、悦目。我们中要从古人给菜肴命名中就可
以略知一二。如《山家清供》记载：“采芙蓉花，去心、蒂，汤焯之，同豆腐煮，
红白交错，恍如雪霁之霞，名`雪霞羹'。”可以想见，这一道菜红白相间，一定
是很美的。又如《居家必用事类全集》中有“四色荔”菜名，是用茄子、黄瓜、
萝卜、羊肉等四色拌菜，分作四碟，呈现四种颜色，也诱人品尝。
“五香”，通常指烹调食物所用茴香、花椒、大料、桂皮、丁香等五种
主要香料，即芒香类调味品。它的功能，是把有腥味、臊味、膻味的食品变得无
异味，进而使食品清香扑鼻。食物的气味刺激人们的嗅觉，香者增强食欲，臭者
减退食欲。虽然也有像臭豆腐那样的食品，闻闻臭，吃吃香，但总以气香味美为
佳。福建名菜“佛跳墙”，就是因为香味四溢，能使“佛闻弃禅跳墙来”而出名，
可见香味对菜肴是何等重要！中国传统的调味品极多，其中芳香料除上述五种外，
还有艾、草蒲、忍冬、花露、桂花、蔷薇、秋海棠、佛手、橙波、橘皮等。色、
香、味俱全，是中国烹饪的要义，这三者都有做不尽的文章，说不尽的奥妙，全
看厨师的手段了。
没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错没错
咸味是五味之首，是一种能独立存在的味道，在烹调中作为调味中的主味使用，咸味也是各种复合味的基础味。一般的菜肴，大部分都要先有一些咸味，然后再配合其他的味，如酸甜口味的菜肴，也要调上少许咸味，吃起来才会酸甜带香。
是的！
不管在北方还是在南方，一道菜五种味缺什么味都可以，但是！不放盐的话，其他什么味儿都起不了很大的作用！这是千百年来劳动人民总结的经验。
记住！盐可以少放，哪怕只有一点点，但绝不能不放。
肯定是啊！！！！！！！！！！！！！！！！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！绝对没错！！！！！！！！！！！！！！！！！！！！！！！！！！
盐，酸，姜，醋，辣
小时候听老人这么说的
盐排第一
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为什么人类的烹饪文化中,盐是主要调味品,而不是糖?
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人生五味:酸甜苦辣咸之酸
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如何炒青菜(黑白菜)为什么炒出来颜色可以,吃着感觉没什么味呢?
答：盐是五味之首。这个不用说。一般在菜快好的时候加。鸡精直接调味。我一般炒蔬菜不加。因为 健康 ，虽然贪嘴。但是还是得忍住少吃[呲牙]。简单来说，高火烧热油温6成，放入小香葱段，同时放入沥水的青菜，调高大火爆炒。然后翻炒，让菜自身的汁液水份快速被炒出，同时调小火放入糖，再调大火翻炒，...
盐城的历史起源
答：汉武帝元狩四年(公元前119年),汉廷将古射阳县(今宝应县一带)东部靠黄海部分单独设县,因这里遍地皆为煮盐亭场,到处是运盐的盐河,置盐渎县,属临淮郡,东汉属广陵郡,这是盐城置县的开端。三国时属魏,废县制;西晋又复县制属海陵郡。 东晋义熙七年改称盐城沿用至今。 盐政衙门 盐乃五味之首,古税之源。海盐...
赞哈 舞蹈表达是什么意思?
答：意思是“歌手”，是傣族的民间艺人。有一首傣族诗歌这样写道：“唱歌使人快乐，没有赞哈的歌声，在我们生活中，就象吃菜没有盐巴，吃饭没有糯米。”盐巴是五味之首，任何一道菜都缺不了它；糯米是傣族的主粮，把赞哈当做生活中不可或缺的“盐巴”和“糯米”，可见赞哈对傣族生活的重要。
为什么只有‘打死卖盐的了’的说法?
答：刘劭有一个观点，他认为所有的臣子，无论是将，无论是相，无论是文臣还是武将，都是偏才，只有国君，才是通才。刘劭打了一个很生动的比喻，做菜的有很多佐料，最重要的是酸甜苦辣咸，都不能放多，盐放多了，河南话叫打死卖盐的，辣放多了，那是川菜，也不行，这五样都不能作为烧菜的主帅，糖...
