Westerners emphasize science and nutrition in diet, so the whole cooking process is strictly in accordance with scientific standards. The steaks from new york to San Francisco taste exactly the same, and the side dishes of steak are only tomatoes, potatoes and lettuce. Moreover, standardized cooking requires that the amount of spices added be accurate to grams and the cooking time be accurate to seconds. In addition, the article "Eating in the Netherlands" published in the first issue of Overseas Digest of 1995 also describes that "the Dutch kitchen is equipped with a balance, a liquid measuring cup, a timer and a weighing pan, and several kinds of seasoning bottles with the size of 10 are neatly arranged on the seasoning rack, just like a chemical laboratory."

China cooking is different, not only each major cuisine has its own flavor and characteristics, but also the same cuisine, and the collocation of various seasonings used in side dishes will be different according to the chef's personal characteristics. Even if the same chef cooks the same dish, although each chef has his own method, it should be adjusted according to different seasons and occasions and the different identities of diners (for example, the taste is rich in winter and light in summer, the wedding should be brightly colored, and the funeral should avoid red; Chan-killing oil should be concentrated thick juice, and dinner should be fresh and unique food. There are also chefs who improvise on the spot because of the change of mood. Therefore,

China's cooking not only emphasizes the standardization of accuracy to seconds and grams, but also emphasizes randomness.

The randomness of food processing first led to the expansion of repeated coverage of recipes in China: diversity of raw materials, diversity of knives, diversity of spices and diversity of cooking methods, plus cross-combination, multiple raw materials and 10 varieties and dozens of dishes. For example, the most commonly used raw chicken, in the hands of Guangdong chefs, Tao Tao cuisine alone has made dozens or even hundreds of kinds. So are other raw materials. Therefore, some areas rich in raw materials can often make banquet tables from this raw material, such as the "duck chair" in Beijing, the "dog chair" in Yanbian, the "fish chair" and the "oyster chair" in Guangdong.

The "Whole Cattle Seats" of Changsha Lihesheng, the "Whole Sheep Seats" of some Muslim restaurants in Beijing and the "Whole Pig Seats" of Beijing casserolers abound, which reflects the randomness of China's varied dishes.