Compared with western cooking culture, China's cooking culture is highly artistic. Because of its maturity, it has developed from the method of completely operating recipes to a higher stage, and it has a randomness. Each dish can be developed and changed on the original basis to adapt to different regions, seasons, objects, functions and grades. For example, fried beef with mushrooms is darker in winter and lighter in summer. For Jiangsu people, sugar can be added to the seasoning, but for customers in Sichuan and Hunan, spicy food should be put.
Even if the same elements (such as spicy) are literally the same, there will be great differences in actual operation due to different regions and cultures. Mr. Pan Shouyong mentioned in the article "Three Gorges Diet" that "hemp and spicy" also has a watershed in ........................................................................................................., but when I arrived in Yichang, I knew nothing about Wuhan after I personally tasted the spicy taste ... After returning to the Three Gorges from Yichang, my diet seemed to have a "hemp" growth process. On the contrary, from Chongqing to the Three Gorges, cannabis has a decreasing process. On the issue of "spicy", foreigners like me have always thought that the Three Gorges and its surrounding areas are common, but the Three Gorges people think that they are also different from central Hubei and Sichuan Basin in terms of "spicy" and are very real. They think it is easy to distinguish, such as "dry spicy", "wet spicy" and "spicy".
Obviously, without randomness, cooking can't adapt to the differences brought by China's vast geographical territory, and without the diversity of China cooking, it will lose the unique charm of China cooking.
Comparison of Chinese and Western Cooking Methods (Ⅱ): Western Highly Rational Food Culture
But the west is different and can be said to be quite rational. Their cooking hasn't changed much correspondingly. From L.A. to new york, the taste of the same dish won't change much. Although it looks monotonous, simple technology enables them to achieve amazing success in large-scale commercialization, and hamburgers and pizzas can even maintain the same taste in chain stores all over the world. Although the production of these foods is much simpler than that of Chinese food, westerners still strive to achieve the goal of unified taste, taking McDonald's French fries as an example; In order to make potato chips in the best condition, the experimenter initially focused on the humidity and time of potato chips, and found that cooking time was related to the storage time of potatoes in the store, and then found that potatoes needed to be stored in the store for three weeks. Later, they found that the processing method had a greater influence on the quality of French fries. Therefore, after a year's research and numerous experiments in the laboratory, engineers finally found that when cold French fries are poured into a hot pot at 325 degrees Fahrenheit, the oil temperature will drop sharply. No matter how much the oil temperature drops, French fries are in the best condition when the oil temperature rises to 3 degrees Fahrenheit higher than the temperature of French fries. According to this principle, they designed an automatic French fries machine to ensure the uniform taste of French fries. Through this example, we can see their pursuit of standardized diet.
The Third Comparison of Chinese and Western Cooking Methods: Differences between Chinese and Western Cooking Methods
The key to the unique charm of China diet lies in its taste. The production of delicious food lies in harmony, so that the original flavor of food, the cooked taste after heating, the taste of ingredients and accessories, and the harmonious taste of seasonings are intertwined and coordinated with each other, so that they complement each other, penetrate each other and blend into one, and you have me. Based on such cooking characteristics, in order to make all kinds of foods and ingredients fully play their roles, which is reflected in the design of cookware, all kinds of foods should be mixed as fully as possible in the cooking process. China's iron pot and horse spoon in the kitchen are very representative.