One of the comparisons between Chinese and Western cooking methods: the high artistry of Chinese food culture

Compared with Western cooking culture, Chinese cooking culture is highly artistic. Due to its very mature development , has broken away from the method of operating entirely according to recipes, and has developed to a more advanced stage, with a kind of randomness. Each dish can be developed and changed on the original basis to adapt to the region, season, object, function, and grade. For example, fried beef with mushrooms should be darker in color and heavier in taste in winter, and lighter in color and taste in summer. For people in Jiangsu, sugar can be added to the seasoning, but for customers in Sichuan and Hunan, It should be more spicy.

Even if the elements are literally the same (such as spicy), there will be great differences in actual operation due to differences in region and culture. Mr. Pan Shouyong mentioned in the article "Three Gorges Diet Questions" : There is also a dividing line between "spicy" and "spicy"... Hong Kong's Sichuan cuisine is almost completely "localized", not only not numb, but also not spicy... This is the adaptability of food culture... Most Sichuan restaurants in Beijing are Yuanyang hot pot is equally divided between spicy and non-spicy...but in Wuhan, people definitely don't recognize "spicy" as a Sichuan flavor, and only "hemp" is recognized as Sichuan flavor there. But when I arrived in Yichang, I personally tasted the spicy and numbing taste, and I was convinced of what I had heard in Wuhan... Tracing back to the Three Gorges from Yichang, there seems to be a process of increasing "hemp" in the diet. On the contrary, there is a decreasing process of "hemp" from Chongqing to the Three Gorges. On the issue of "spiciness", outsiders like me have always believed that the Three Gorges and its surrounding areas are completely different, but the people in the Three Gorges believe that they are also different from central Hubei and the Sichuan Basin in terms of "spiciness", and Very serious. They think they can easily tell the difference, such as "dry spicy", "wet spicy" and "spicy".

Obviously without arbitrariness, cooking cannot adapt to the differences caused by China's vast geographical territory. Without the variety of Chinese cooking, the unique charm of Chinese cooking will be lost.

Comparison of Chinese and Western cooking methods No. 2: The highly rational food culture of the West

The West is different. It can be said to be quite rational. Their cooking has less changes. The same dish doesn't taste much different from Los Angeles to New York. Although they seem monotonous, their simple craftsmanship has enabled them to achieve amazing success in large-scale commercialization. Hamburgers and pizzas can even maintain consistent taste in global chain stores. Although the preparation of these foods is much simpler than Chinese food, Westerners still make great efforts to achieve a unified taste, taking McDonald's French fries as an example; in order to obtain the best state of French fries, experiments began The staff concentrated on studying the humidity and time of French fries, and found that the heat was related to the storage time of potatoes in the store, and then discovered that potatoes need to be stored in the store for 3 weeks. After this, they found that processing methods had a greater impact on the quality of fries. So, engineers conducted countless experiments in the laboratory through a year of research, and finally found that when cold French fries are poured into a hot pot of 325 degrees Fahrenheit, the oil temperature will drop sharply. No matter how low the oil temperature drops, when the oil temperature rises The fries are in their best state when the temperature is 3 degrees Fahrenheit higher than the temperature of the fries. Based on this principle, they designed an automatic fries machine to ensure a uniform taste of the fries. Through this example, we can see their pursuit of standardized diet

Comparison of Chinese and Western cooking methods Part 3: The difference between Chinese and Western cooking methods

The reason why Chinese food has its unique charm , the key lies in its taste. The creation of delicious food lies in harmony. It is necessary to make the original flavor of the food, the cooked flavor after heating, the flavor of the ingredients and auxiliary materials, and the blending flavor of the seasonings, interweave and coordinate together, so that they complement each other, penetrate each other, and water. **Rong, there is me among you, and you among me.

Based on such cooking characteristics, in order to make various foods and ingredients fully function, it is reflected in the design of cookware that various foods should be fully mixed as much as possible during the cooking process. The woks and horse spoons in Chinese kitchens are very important. Representative