With the great reputation of China cuisine, many foreigners are willing to come to China not far from Wan Li to taste the traditional China cuisine. Although the transportation fee is high, it can be said that it is ideal to eat authentic Chinese food abroad. It is puzzling that some chefs in our country will go to Europe and America to learn western food and improve it. Why do Western chefs seldom follow China's recipes?

In fact, many western chefs have tried to cook with China recipes before, and even many western chefs have asked chefs from China to learn from the West. If they want to learn the treatment of pure Chinese restaurants, all these chefs see are the recipes of Chinese restaurants, which shows that Chinese restaurants are really difficult. It is not because Chinese restaurants are written in Chinese, nor are they limited to delicious food. Even if our recipes are translated into English, it is still difficult for them to make dishes that meet the national tastes.

If we carefully observe our own recipes, we will find that even if we China people follow the recipes, we will hardly measure how many condiments and foods we put in. What better reflects the randomness of China's cooking is the words "more", "less" and "moderate amount", which are common in the eyes of many people, but in the eyes of foreigners, there is no quantitative quantifier that can make them miserable. How much seasoning did you put in?

You can compare the menu of western restaurant with the menu of lunch, and you will find how many ingredients, grams and milliliters of condiments are put in the menu of western restaurant. As for the menu of Chinese restaurants, many fuzzy quantifiers are confusing. It is very likely that only people in China can see this recipe and understand its mystery, and even make delicious meals.

Western chefs can't understand China's quantifiers. How much salt and black pepper should they put in? How much is a teaspoon here? How much water is added? Is it a cup, a bowl or no food? Therefore, it is really painful for western chefs to follow the recipes of Chinese restaurants, and it is really difficult to make authentic Chinese restaurants.

It is precisely because the recipes in Chinese restaurants have so much variability that Chinese restaurants also have characteristics that others cannot imitate. You know what spices and foods are put in the recipe, and you also know what spices are in the recipe. If you can't master the proportion, you can't make delicious food. Even if you follow the trend, it will take a lot of energy. Therefore, Chinese restaurants are also called the most difficult dishes to imitate in the world, and many dishes have been widely passed down in the past hundred years.