First of all, from the history of steaming, as early as 6,000 years ago, the ancients in China invented retort. After retort came into being, the ancients began to use steaming to cook food. We have used this method for a long time, and our descendants have passed it down well, and the application of "steaming" has become more and more skilled. Westerners use steam to drive cars, and their cooking is mainly dry baking and baking.
Secondly, China people attach great importance to diet, and the meal time is very important to us, so we like to spend a lot of time studying food. We like to cook delicious food by frying, steaming, roasting and frying. In western food culture, many well-known foods are unclean in western culture. Due to cultural restrictions, these foods have lost interest in this kind of food for a long time, so they will not think about how to do it.
Thirdly, the biggest difference between Chinese food and western food is that there is an important concept in Chinese food, that is "taste". People in China like the natural taste of food. Cooking can let us taste the fresh and real taste of dishes. When the tongue touches the food, we can feel the "delicious" in our mouth, and the taste becomes different with the passage of time.
Also, westerners think that steaming is more energy-saving than baking, baking and frying. In western history, only the poor ate soup and stew. Steaming requires lower temperature and less fuel, so this cooking method is more suitable for China with a large population and more energy-saving. In the early days, we often faced the problem of not having enough to eat, which forced us to constantly develop new food and innovate food. Steaming is to save food and fuel in this way, and to cook multiple layers of food with steam by heating water.