老饕聊中国蘸料文化之蘸碟Dipping dish of Chinese dipping culture

在中国菜的文化中，有一个专门的师傅，叫蘸水师傅。蘸水师傅是专门制作蘸料碟的师傅。在中国传统菜中，有许多美味的菜是需要通过蘸料来完成的。一碟好的蘸料直接决定著一道菜的美味，而这个蘸料是需要经验丰富的师傅来制作的。蘸料碟分干碟与水碟两种，水碟又分水、油、酱三种碟子。在四川菜中就经常使用到蘸料碟。比如吃火锅时，有人喜欢加一个干油碟，就是干蘸料碟，这样吃火锅时，就又热，又辣，又香，几种味道同时在口中回味。不同的菜配不同的蘸碟，怎么配碟，要根据菜的性子，这样才能好味。

In the culture of Chinese cuisine, there is a special master called dipper. A dipping master is a master who specializes in making dipping dishes. In traditional Chinese cuisine, there are many delicious dishes that require dipping. A good dip directly determines the taste of a dish, and the dip requires an experienced chef to make.There are two kinds of dipping dishes, the dry dip dish and the water dip dish. In the water dip dish, there are the water, the oil, the sauce, three kinds of dip dishes. Sichuan dip dishes are often used for dipping. For example, when eating hot pot, some people like to add a dry oil dish, which is a kind of dry dip dish. So when eating hot pot, hot, spicy, and fragrant, several flavors are in the mouth at the same time aftertaste. Different dishes should be with different dips in the dish. Matching the dish, according to the dish’s temperament so that it can be delicious.