As China’s food is particularly famous, many foreigners are willing to travel thousands of miles to China to have a taste of traditional Chinese food. Although the transportation costs are high, being able to eat authentic Chinese food can be said to be the ideal for foreign foodies. What is puzzling is that there are chefs in our country who go to European and American countries to learn Western food and raise the standard of Western restaurants. Why do Western chefs rarely cook according to Chinese recipes?

In fact, many Western chefs have tried to cook according to Chinese recipes before, and many Western chefs have even sought advice from our Chinese chef Xitian in order to learn how to handle authentic Chinese restaurants, but these When the chef sees the recipes in Chinese restaurants, they all show that Chinese restaurants are too difficult. It’s not because Chinese restaurants are written in Chinese, and it’s not a food restriction. Even if our recipes are translated into English, it’s still difficult for them to make dishes that suit the national taste.

If you carefully observe our own recipes, you will find that when we Chinese cook, even if we follow the recipes, we rarely measure how much condiments and food we put in. What better illustrates the randomness of our Chinese cooking is the vocabulary of "many", "a small amount", "appropriate", etc. This vocabulary is relatively common in the eyes of many people, but in the eyes of foreigners, this kind of vocabulary There is no quantitative quantifier that makes them miserable. How much condiment should be put in?

You can compare the recipes of Western restaurants and lunch recipes, and you will find that Western food recipes usually write down the total number of ingredients, how many grams and how many milliliters of condiments are put in. As for the recipes of Chinese restaurants, there are many vague quantifiers that make people confused. It is very likely that only we Chinese can grasp the secrets and even make delicious dishes after seeing this recipe. Meals.

As for Western chefs, they cannot understand our Chinese quantifiers. How much salt should be added and how much black pepper should be added? How much is a small amount, a lot, a teaspoon here? How much does it cost to add water? Is it a cup, a bowl or just no food? Therefore, it is really painful for Western chefs to follow the recipes of Chinese restaurants, so it is really difficult for Western chefs to cook authentic Chinese restaurants.

It is precisely because the recipes of Chinese restaurants have so much variability, Chinese restaurants also have characteristics that others cannot imitate. You clearly know what condiments and foods are in the recipe, and you clearly know what seasonings are in the recipe, but if you can’t grasp the proportions, you won’t be able to make delicious food. Even if you follow suit, it will take a lot of energy. Therefore, Chinese restaurants are also known as the most difficult dishes to imitate in the world. There are also many dishes that have been inherited and passed down for nearly a hundred years.