when it comes to food, China people are of course proud of Chinese food. After 5, years of careful cooking and slow stewing, there are not only eight major cuisines, but also a long-standing food culture, so that now all greetings are: "Have you eaten?" Take the lead in caring for food, who can compare with China? However, this is just a reflection of one of China people's national evils, "I feel good about myself, and everything else is rubbish." < P > The rise of Japanese cuisine caught us off guard.

high-end, fine, fresh, quality, cleanliness, health, taste has become synonymous with Japanese cuisine;

Garbage, fooling, superficial, carcinogenic and cheap, but industrial food has become synonymous with China cuisine

In p>214, Oxfam International released a global public survey, and the results showed that among more than 6 different foods in the world, "China on the tip of the tongue" was due to food safety problems; The processing process is unsanitary and even industrial chemicals are added; Adding harmful condiments to food for taste; China diners have no quality; The catering service is particularly poor; The concept of diet consumption is inferior; The secret practices of many foods have been lost, and so on, ranking 57th in the world.

After p>22, in the Michelin Guide (the world's highest food evaluation restaurant alliance), Japan replaced France as the country with the largest number of Michelin three-star restaurants in the world, and won the reputation as the world's largest food country. In 216, Michelin just landed in Shanghai and closed for less than a year for various reasons.

When you think about it, when it comes to China food, the news that comes to mind is somewhat worrying.

at this time, I saw the Japanese material like this.

Screenshot of the documentary

1

First of all, good ingredients can make a good taste. As far as the most basic ingredients are concerned, we have to admit that food safety is a stumbling block on this starting line. Because of the beef problem, Japan did not hesitate to fall out with its master, the United States. In order to produce expensive Kobe beef, Kobe cattle only drink Sapporo beer, listen to classical music and enjoy special massage every day, so as to produce instant beef that is never stuffed.

The arsenic poisoning of Morinaga milk in p>1955, the rice bran oil disease in 1968, and food problems such as poisoned rice and radioactive cattle feed also existed in Japan. However, the first two incidents directly promoted the birth of Japanese food safety legislation, and after mad cow disease, a detection system was established to track the circulation of domestic beef in Japan. At present, this system is still applied to vegetables. You can scan the QR code on the vegetable label through your mobile phone to find out its variety, planting method and even the cultivator.

compared with Japanese intensive management and perfect food safety system, China ranks first in the world in terms of food safety. China's original ingredients are polluted, and dirty businessmen provide polluted ingredients without restraint, so the starting line has already lost

2

to the production of delicious food. Japanese food is a passive cooking method, with little processing, and all delicious food depends on raw materials. Chinese food is positive, and a variety of production methods and ingredients can make simple tofu have thousands of flavors.

the taste of Chinese food after re-processing. There are a variety of rich production methods, such as frying, steaming, boiling, frying, roasting, pickling and so on. A variety of ingredients are mixed together and heated quickly to make a single taste rich and colorful. In Xiangxi, Hunan, every household pickled and smoked meat to make special bacon and sausage. When meat arrived in the northwest of China, it was naturally air-dried to form chewy jerky. This way is not only harmful to health, but also makes the processing link become dependent on the disgusting industry.

The essence of Japanese food is more biased towards the original flavor and delicacy of the ingredients, just like the cooking philosophy of Japanese cook Yukihiro Kanda, which is "true taste is light taste", and all practices are highlighting the ingredients, so we must select the best ingredients under the most stringent conditions and fully grasp every step of the ingredients' origin, planting method, fishing method, time out of water and refrigeration process.

The sliced cat rice is a good bonito that has been smoked and baked many times for a month after cooking.

Investigate the difference between the two, and quote a passage in China Cuisine and Kyoto Cuisine by the Japanese gourmet Lushan from Peking University:

The reason why China cuisine is developed is that it is not only about pursuing the pleasure of esophagus, but also the lack of food. Siniperca chuatsi, for example, is more delicious in Japan. At this point, it seems that the closer to the sea, the less developed the cuisine, that is to say, the seaside is rich in ingredients and there is no need to work hard on cooking. Moreover, China cuisine often uses unexpected things as ingredients, such as toads.

It does make sense. On the one hand, China had a larger population than other countries in ancient and modern times. And experienced a long war, resulting in less food resources per capita. On the other hand, before modern times, Chinese people mainly concentrated on inland activities, and the freshness of food was insufficient, so various food processing measures were developed to preserve the taste. However, with the migration of Chinese population and the development of coastal cities, the way of food production is also changing.

Chongqing Hotpot in the documentary "China on the Tip of the Tongue"

Westerners' stereotype of spicy and reprocessed China cuisine also affects the ranking of China cuisine in the world.

Chinese food mostly uses industrial ingredients that are harmful to health. Pepper, monosodium glutamate and animal and vegetable oils

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When it comes to vision, both Japanese and Chinese food are paid attention to in the end. The essence of Japanese food lies in the dialogue with ingredients, which can't be full at one time, but should be left with more white space. Japanese cuisine expert Kanda Hiroyuki will think that "Japanese cuisine is China ink painting, and it is the beauty of white."

A screenshot of tuna sashimi in the documentary "The God of Sushi"

The art of Chinese food lies in "harmony", mainly focusing on the harmony of colors and the beauty of shapes among ingredients. Compared with the blank space of Japanese food, Chinese food is more "full", which is a rich and colorful oil painting. In a sense, "color" is the characteristic of China's diet.

In the documentary "China on the Tip of the Tongue", Shaoxing cuisine is set

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Chef gives food a second life. The spirit of Japanese chefs' research is hard to find elsewhere. This spirit has been mentioned many times in the documentary "The God of Sushi" about Michelin's three-star restaurant chef Jiro Ono.

"Japan is the world's best in food and beverage, just like American basketball"-Obama

Japanese Prime Minister gave a banquet to Jiro Ono, Obama's chef:

"I just love to pinch sushi, which is the professional spirit."

A friend in Japan said that he knew the chef of a Tokyo steakhouse who was unmarried all his life, just to constantly develop better steakhouse. This is just as Jiro Ono has repeatedly mentioned: "Once you decide on a career, you must devote yourself to your work, you must love your job, and you must spend your life honing your skills. This is the secret of success."

There is no denying the Japanese spirit of research, which can't be erased in different social backgrounds. Perhaps the difference between Japanese food and Chinese food lies in studying how to be refined and how to be big.

5

The dining environment of Japanese food and Chinese food is very different. Needless to say, the atmosphere of Japanese restaurants is admired and admired all over the world. What about China? Chinese restaurants experience for themselves, whether it is the quality of diners or the service of waiters, whether it is the sound of the environment or the cleanliness of Japanese food < P >? No culinary technique has been lost, which is why Japanese cuisine has another glorious "culinary power with the most food cultural allusions and techniques in the world".