The three essential factors, by which Chinese cooking is judged, are known as “color, aroma, and taste” (色, 香, 味, se, xiang, wei). The “color” of Chinese food refers to the layout and design of dishes, commonly best exemplified by the large elaborately-prepared cold dish served at the beginning of the dinner. “Aroma” implies not only what one’s nose can detect directly, but also the freshness of the raw materials and the blending of seasonings.  While “Taste” is determined by many factors such as the texture of food, the art of proper seasoning, and fine slicing techniques. In order to cook a quality Chinese dish, all these elements must be achieved. This challenge demands a careful coordination of a series of delicate activities: selecting ingredients, mixing flavors, timing the cooking, controlling the heat and finally, laying out the food on the plate for the table.