Compared with western cooking culture, China's cooking culture is highly artistic. Because of its maturity, it has developed from the method of completely operating recipes to a higher stage, which is random. Every dish can be developed and changed on the original basis to adapt to different regions, seasons, objects, functions and grades. For example, fried beef with mushrooms is darker in winter and lighter in summer. For Jiangsu people, sugar can be added to the seasoning, but in the face of customers in Sichuan and Hunan, more spicy food should be put.

Even if the same elements (such as spicy) are literally the same, but due to different regions and cultures, the actual operation will be very different. Mr. Pan Shouyong mentioned in the article "Diet in the Three Gorges" that "hemp and spicy" also have a watershed in ........................................................................................................., but when I arrived in Yichang and tasted spicy and delicious, I knew nothing about Wuhan ... After returning to the Three Gorges from Yichang, my diet seemed to have a "hemp" growth process. On the contrary, there is a gradual decrease of marijuana from Chongqing to the Three Gorges. On the issue of "spicy", foreigners like me have always thought that the Three Gorges and its surrounding areas are universal, but the Three Gorges people think that they are also different from Hubei and Sichuan basins in central China in terms of "spicy", which is very true. They think it is easy to distinguish, such as "dry spicy", "wet spicy" and "spicy".

Obviously, without randomness, cooking can't adapt to the differences brought by China's vast territory, and without the diversity of China cooking, it will lose the unique charm of China cooking.

Comparison of Chinese and Western Cooking Methods (Ⅱ): Western Highly Rational Food Culture

The west is different, which can be said to be quite rational. Their cooking skills haven't changed much, and the taste of the same dish from L.A. to new york won't change much. Although it looks monotonous, simple technology has made them surprisingly successful in large-scale commercialization, and hamburgers and pizzas can even maintain the same taste in chain stores all over the world. Although the production of these foods is much simpler than that of Chinese food, westerners still make great efforts to achieve the purpose of unified taste, taking McDonald's French fries as an example; In order to get the best condition of French fries, the experimenter first focused on the humidity and time of French fries, and found that cooking time was related to the storage time of potatoes in the store, and then found that potatoes needed to be stored in the store for three weeks. Later, they found that the processing method had a greater influence on the quality of French fries. So, after a year's research and countless experiments in the laboratory, engineers finally found that when cold French fries were poured into a hot pot at 325 degrees Fahrenheit, the oil temperature would drop sharply. No matter how much the oil temperature drops, when the oil temperature rises to 3 degrees Fahrenheit higher than the temperature of French fries, it is the best state of French fries. According to this principle, they designed an automatic French fries machine to ensure the uniform taste of French fries. Through this example, we can see their pursuit of standardized diet.

The third comparison of Chinese and western cooking methods: the differences between Chinese and western cooking methods

The key to the unique charm of China's diet lies in its taste. The production of food lies in harmony, so that the original flavor of food, the cooked taste after heating, the taste of ingredients and auxiliary materials, and the harmonious taste of seasonings are intertwined and coordinated with each other, complementing each other, infiltrating each other and integrating into one. Based on such cooking characteristics, in order to give full play to various foods and ingredients, it is reflected in the design of stoves, that is, in the cooking process, all kinds of foods should be mixed as fully as possible. China kitchen wok and horse spoon are very representative.