First of all, the practice is different.
1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1 . 1. 1.2. 1. 1. 1. 1.2.
2. Stir-fry: Put one or several dishes into a special concave pot, take the heat transferred from fire to the iron pot as the carrier, add oil, seasoning and dishes, and then turn the dishes over with a special tool "spatula" to stir fry.
Second, different origins.
1, 1. 1% rice: It is developed on the basis of spring baking, one of the eight treasures of the Western Zhou Dynasty.
2. Cooking: During the Wei, Jin, Southern and Northern Dynasties, there has been a clear written record of cooking by frying.
Third, the characteristics are different.
1, 1.2% rice: it is characterized by being fast and hot. Because food is prepared in advance, people can eat it whenever they want, and the food is always hot, which conforms to the habit of China people to eat hot food, so it can also be said to be Chinese fast food.
2. Cooking: characterized by fresh raw materials and delicious taste.