Cooking is the activity of processing edible raw materials into food to meet people's physiological and psychological needs. At first, this kind of human activity was almost the same all over the world, that is, roasting animal meat directly with fire, mainly to meet physiological needs. With the development and progress of historical civilization, due to the differences in region, climate and products, the frequency of various exchanges (population exchange, cultural integration and economic circulation) and different attitudes towards food, the roughly the same primitive cooking of human beings has been separated, and colorful and countless eating customs, cooking methods and delicious dishes have gradually formed. Nevertheless, there are some similarities in cooking around the world. Many experts and scholars believe that the most representative cooking methods in the world can be divided into three schools and two types according to flavor. These three schools are oriental cooking centered on China cooking, western cooking centered on French cooking and halal cooking centered on Turkish cooking. There are two types: agricultural cooking based on agricultural economy, such as oriental cooking; Animal husbandry cooking based on animal husbandry, such as the latter two cooking schools. They are all food and cooking civilizations formed through great waves in the long river of human history, and each has its own advantages and disadvantages.

Ken Xiang magazine in Taiwan Province Province pointed out that China cooking will gradually become the mainstream of the development of the world catering industry. Many experts predict that 2 1 century will be the century of cooking in China. We believe that these predictions are not wishful thinking, but are based on a full understanding of the essential characteristics of China cooking. The essential feature of China's cooking is to pay attention to health preservation and delicious enjoyment, that is, to fully meet people's physiological and psychological needs and to pay attention to the unity of science and art. However, if we only stay in the bright future of cooking in China and turn a blind eye to the new needs of the people in China whose material and spiritual living standards are constantly improving, and turn a blind eye to the different needs of people around the world who have their own traditional cooking or modern cooking, and remain complacent, it will be difficult for China's cooking to take off in the new century. Of course, objective things always have their own laws of development, and China cooking is no exception. Its development to today's prosperity is not accidental, but is caused by some historical inevitable factors. Therefore, in today's and tomorrow's increasingly frequent human communication, China cuisine with strong inclusiveness and vitality will never stagnate, as evidenced by the rapid development of China cuisine after the reform and opening up. In order to accelerate the development of China cooking and achieve twice the result with half the effort, people need to recognize the reality, unify their thinking and take effective measures to make China cooking develop from spontaneous to conscious.

We believe that the rapid development of China cuisine in the new century can not be achieved simply by inheriting the tradition or copying the West or combining the East and the West, but by using the beneficial experience and scientific and technological achievements of all countries in the world, especially developed countries, to perfectly combine science and art at a new and higher level.

1. Advantages of China cooking

China cuisine has been enduring for thousands of years, and has influenced neighboring countries and regions, forming oriental cuisine centered on it, which is inseparable from China's own advantages. This advantage is reflected in attaching importance to both science and art. China's exquisite science in cooking is based on China's unique traditional mode of thinking, that is, looking at everything as a whole, which is called holism by Mr. Qian Xuesen. Therefore, for thousands of years, China's cooking has always been people-oriented, adhered to the principle of people-oriented, and emphasized the comprehensive effect of diet on human health.

As early as the pre-Qin period, the element problem in Huangdi Neijing clearly pointed out: "Five grains are for nourishment, five fruits are for help, five animals are for benefit, and five dishes are for filling. The smell combines with it to supplement the essence. This scientific theory is an experience summary of the original intention of diet at that time, and it also played a great role in the development and prosperity of China cooking in later generations. Its scientific nature lies in fully understanding the various needs of the human body and comprehensively arranging the dietary structure. Thousands of years' practice has proved that the food structure with plant-based raw materials supplemented by animal-based raw materials has a significant effect on human health and longevity. In the 1980s. Western scholars investigated the diet and health in China and compared it with the western countries. Finally, they pointed out: "Modern nutrition emphasizes the role of a single nutritional component and ignores the overall role of various nutritional components in the human body. Therefore, among westerners suffering from "civilization disease", many people of insight call for learning from China and reforming its diet structure.

The scientific nature of China's cooking is not only reflected in the diet structure, but also in the diversity and dazzling combination of food raw materials. In this regard, Dr. Sun Yat-sen made a detailed comment in the "General Plan for the Founding of the People's Republic of China" and said: "The eating habits of China people are still scientific and healthy, which is beyond the reach of ordinary people in all countries." In order to achieve the goal of healthy diet, China's cooking also attaches great importance to artistry, which makes diet cooking not only stay in physical satisfaction, but also rise to psychological satisfaction.

The artistry of China's cooking is mainly manifested in the pursuit of creativity and individuality, the taboo of sameness, and the emphasis on one dish and one style. Specifically, it is to take taste as the core, pursue the endless change of taste, and further pursue the taste other than taste. Therefore, there are many cooking methods, tastes, varieties of dishes and complicated collocation and combination methods in China cooking, and at the same time, corresponding dietary ideas and concepts have emerged. During the Spring and Autumn Period and the Warring States Period, Confucius said that "food is not tired of essence, and food is not tired of essence", pointing out that the color is evil, the taste is bad, and the sauce is inedible. He put forward requirements for food cooking from three aspects: color, fragrance and shape. The original flavor of Lu's Spring and Autumn Annals focuses on the artistry of seasoning? Quot Things to be reconciled must be bittersweet, and there are few things to be reconciled. "The change of Ding is subtle, subtle and eloquent, but the will is beyond words. In the Song Dynasty, Su Shi clearly put forward the view that "beauty transcends taste", and thought that China cooking could not only make people appreciate its formal beauty and taste beauty, but also make people realize all kinds of beauty related to diet, such as environmental beauty and implication beauty. It is precisely because China's cooking unifies science and art that it has great vitality. Nowadays, many people say that eating Chinese food means eating science, culture and art, and eating is a realm or feeling.

The so-called modern manual cooking is to use modern scientific theories and methods to inherit and develop traditional manual cooking in a reformed way and produce personalized food with characteristics, which is characterized by highlighting individuality and creativity and promoting national characteristics. Modern manual cooking pays attention to meeting people's psychological needs, but we can't ignore people's most basic physiological needs. On the basis of emphasizing artistry, it should be supplemented by standardization, and strive to make people eat more scientifically on the premise of highlighting characteristics. Therefore, modern manual cooking in China does not need to pursue the stability and rapidity of industrial cooking, but must be carefully crafted and "unchanged" in the process of "change". The so-called change refers to the changes in raw material collocation, cooking methods, flavor characteristics of finished products and combination forms of dishes. , fully embodies the characteristics of China cuisine, showing its rich historical and cultural connotation and artistic style. The so-called unchanged is to use modern high-tech achievements to achieve stable quality of raw materials selection and cutting, reasonable nutrition collocation of finished products and unified management and service standards. In this way, people enjoy the beautiful art while enjoying the scientific physiology unconsciously.

Modern industrial cooking must form an industry and be operated and managed like other modern industries to meet the needs of modern people. Modern manual cooking can be done like artistic creation, and the two cannot replace each other. Because people's body and mind are complex, and the group and society composed of a single complex person are even more complex, it is impossible to meet everyone's needs only by industrial cooking or manual cooking. Mr. Qian Xuesen once brilliantly pointed out: "The rise of cooking industry will not cancel today's catering industry, just as modern industrial production has not cancelled the production of traditional handicrafts. Today's restaurants, restaurants and restaurants, today's culinary masters will continue to exist, and will be further developed and improved, becoming an artistic activity of human society. " We can further say that even if many restaurants have industrialized cooking, manual cooking will not die out.

To sum up, we deeply realize that in the new century, China cooking will surely have a new pattern of organic coexistence of modern cooking industry and modern manual cooking under the premise of maintaining its own basic characteristics, so as to achieve a more perfect unity of science and art. The task of our cooks is to make the formation of this brand-new pattern from spontaneous to conscious through unremitting efforts, shorten its formation time as much as possible, and make their own contribution to the take-off of China cooking in the new century.