Simply put, this is the non-replicable nature of dishes. The solution is to unify standards. Finally, I would like to say that cooking with heart is a chef, and cooking with skills is a cook. If you are a new chef, learn to cook from the master step by step.

If you learn step by step, follow the master's steps and copy them step by step, the final dish will most likely be different.

The reasons mainly include several aspects.

1. Individuals have different understandings of ingredients.

Some people think that 3 minutes of cooking time is just right, while others think that 3 minutes and 10 seconds is enough. The length of cooking time sometimes greatly affects the taste of the dish.

2. Individuals have different understandings of seasonings.

Salt, soy sauce, pepper, and sugar, because Chinese chefs' standards for seasonings are "a small amount" and "a little", so this amount is difficult to grasp. The amount of seasonings will greatly affect the taste of the dish.

3. The proportion of ingredients.

It is difficult for an apprentice to have the same grasp of the ratio of ingredients as the master. This will seriously affect the taste. It is very likely that the taste of the auxiliary ingredients will take away the taste of the main ingredients, which is not worth the gain.

4. The understanding of knife skills and heat is different.

Knife skills and heat are very important skills for Chinese people to pursue delicious food. The quality of knife skills will affect the taste of the dish, while the level of heat is more demanding, and the difference in heat will seriously affect the taste.

The chef's experience, personal understanding, and understanding of heat will also vary greatly. Of course, the chef's taste will also vary greatly.

But then again, for the same dish, a hundred chefs have to have a hundred flavors. Different flavors can satisfy the taste buds of different people. Otherwise, all the dishes will be the same, and then eating will be meaningless!

Right! Our memory of taste requires the inheritance of history, and cooking skills require the accumulation of experience.

No one is born a gourmet or a master of cooking. They need to grow step by step and gradually mature.

However, many catering experts and scholars, kitchen managers, and chain restaurant operators have been pursuing simple management, emphasizing the need to reform Chinese food, implement standardization and stylization, and simplify the procedures for serving dishes.

For people who think this way, their purpose is to facilitate the management of catering companies and the duplication and chain development of restaurants. They are just for convenience and want to maximize profits.

The standardization of Chinese food is to make every dish process-based, knowledge-based, and standardized. That is, people or robots without any cooking experience can make any dish with the same taste after simple training.

Over the years, many provinces have successively introduced their own standards for their classic delicacies, and some have even introduced their own "national standards."

Among the standards reported by the media, in 2008 the country introduced the "national standard for steamed buns".

In 2010, Shandong compiled 53 Shandong cuisine standards and promulgated them for implementation.

In 2013, the Hunan Provincial Quality Supervision Bureau issued local standards for 38 Hunan dishes, including chili fried pork and Mao's braised pork.

On October 22, 2015, Jiangsu Yangzhou Municipal Quality Supervision Bureau released new standards for Yangzhou fried rice.

In October 2015, the Sichuan Provincial Quality Supervision Bureau formulated standards for 12 Sichuan dishes, including twice-cooked pork, husband and wife lung slices, and fish-flavored shredded pork.

At the end of November 2015, Xi'an City issued standards for beef and mutton steamed buns.

After the introduction of these classic gourmet standards, how many restaurants are implementing them, and how many diners like to request chefs according to these standards, but no one answers or pays attention.

The standardization of catering is the prerequisite for the rapid scale of Chinese fast food, group meals, business meals, etc.

But what diners pursue for gourmet food is its taste, and standardization is not the only way to achieve this.

At least in terms of ingredients, cooking techniques, local traditional practices, characteristic utensils, special cooking utensils, regional civilization, local characteristics and local culture, taste methods, etc., strict standardization cannot be used to produce and standardize.

In China, a country with vast territory and abundant resources, the ingredients in Chinese food come from different regional environments. Even ingredients with the same name and the same species have different advantages and disadvantages, and cannot be completely standardized and fixed.

There are many nuances in the ingredients. Take the peppers in the famous Hunan dish, Chili Stir-fried Pork, for example. There are more than 2,000 varieties of peppers in the world, and there are more than 600 varieties in Hunan. Dozens of common varieties also come in individual sizes.

, the difference in curvature, meat thickness, and spiciness.

In different cities, states and counties in Hunan, the peppers produced in each place are different due to different soils.

They are peppers grown on the same pepper tree. Each pepper is different in size, age and spiciness.

How many peppers to fry, how much meat to fry, what shape to cut into, and what is the size of each piece are external things that the chef can easily determine and grasp, but they cannot guarantee that they will taste exactly the same.

Pork belly is the most commonly used meat ingredient. It is used in making Mao's Braised Pork, Braised Pork, Fried Pork with Chili, etc. How to set the standards for this pork belly?

Depending on the breed of pig and the size of the individual, pork belly can vary in thickness.

Because of the different raising methods, pork belly can be fat or thin.

There are also differences in the pork belly itself, including fine pork belly, fat pork belly, ordinary pork belly, etc.