What are the characteristics of Chinese cooking? The difference between Western and Chinese cooking

China's 5,000-year-old civilization has given birth to China's splendid and rich food and culture, such as the eight major cuisines.

and local local cuisine, which undoubtedly does not show China's rich food, the hit documentary "A Bite of China".

It shows that Chinese cuisine is rich and unique, and it is obvious that Chinese food has become another postcard of China to the outside world.

Next, we will introduce the cooking methods and characteristics of special Chinese food.

1. Cooking method.

1.Frying refers to slowly frying food in a pan without using water with some oil. Generally speaking, frying refers to heating a small amount of oil in a pan and then putting food in it to cook it thoroughly. The surface will be slightly golden yellow or even slightly hazy. As after heating, cooking oil.

The temperature is higher than that of boiling water, so the time it takes to fry food is often shorter. The taste of fried food will also be sweeter and more delicious than that of boiled food. For example, fried dumplings, fried tofu, leek boxes.

Pancakes, dorayaki, etc.

2.Simmer and boil. Simmering is about the same, both are to fry the food slightly, then put water to simmer until it is cooked through, and a little water is fine.

3.Steaming refers to the process of placing seasoned food ingredients in a utensil, then placing them in a steamer basket to use steam to mature them. It can be divided into three types: fierce steaming, medium steaming and slow steaming. For example, tamales.

Steamed crabs, steamed Wuchang fish, steamed eggs.

Wait. 4.Stir-frying is the most widely used cooking method, which is mainly a cooking method that uses oil as the main heat conductor to heat and mature small raw materials in a short time with medium high heat and season into a dish. For example, scrambled eggs with tomatoes and diced kung pao chicken.

Vinegared cabbage, spicy chicken.

Wait. 2. Features.

1.In the selection of materials, because most people in our country are less constrained by religious taboos in their diet, and people like to hunt for curiosities in their diets, and pay attention to the rarity of things, so the selection of materials for Chinese food is very extensive, almost flying, diving, moving, planting, and eating everything.

2.In terms of raw material processing, Chinese chefs are very particular about knife work, and can process raw materials into small silk, dices, slices, and end edges.

3.In terms of cooking, the round bottom pot and open flame stove generally used for cooking Chinese food are very suitable for stir-frying, so there are many cooking methods for Chinese stir-frying.

4.In terms of taste, most Chinese dishes have a distinctly salty taste and are rich in variety, and most dishes are fully cooked before eating.

5.In terms of staple food, Chinese food has a clear concept of staple and non-staple food, and the staple food includes rice, noodles and other products.

3. Rules of etiquette.

1.It is not appropriate to notify guests in advance, enter the table at 6:00, and call guests at 5:50.

2.The host can not be late, the guest should arrive 5-10 minutes early, this is a very considerate guest Oh, pay attention to the mastery, naturally the guests and hosts are happy.

3.Pay attention to the order in which the soup is served.

All of the above are things that need to be paid attention to in the process of special Chinese food, and they are also different from the catering culture of other countries.

After reading this article, it is estimated that you have a little understanding of the cooking methods and characteristics of characteristic Chinese food, Chinese food culture is also a heritage in Chinese history, China relies on the vast land and natural resources to form a wealth of characteristic Chinese food, characteristic Chinese food from its cooking methods, the selection of materials, the different tastes of people around the world, the local geographical location and climate, and the etiquette rules when dining.

Over the course of thousands of years, cooking has gradually developed into a practical technical discipline that integrates art, science and technology. As one of the world's three major cuisines, Chinese food has occupied a very important position in the world's cooking, and Chinese food culture has unique national characteristics and strong oriental charm, so China is also known as the "culinary kingdom", and a large number of Chinese restaurants have emerged all over the world.

Oriental cuisine, represented by Chinese cuisine, has the characteristics of "one dish, one style" and "one hundred dishes and one hundred flavors", which pay attention to seasoning. From the point of view of ingredients, Chinese cuisine pays attention to the selection of materials, due to China's vast territory, rich products, a wide variety of cooking raw materials, various raw materials due to different production areas, different seasons, there are certain differences, which also allows Chinese cuisine to ensure the comprehensiveness of nutrition and dietary balance, to achieve acid-base balance, protein complementarity.

From the perspective of cooking techniques, Chinese cuisine pays more attention to the control of knife work and heat, knife work is the basic skill of Chinese chefs, and Chinese cuisine is famous for its requirements for knife work. According to the size of the fire, it can be divided into high fire, medium fire, low fire, and light fire, and different dishes use different firepower. The use of heat directly determines the taste of the dish (taste, forming, coloring, nutrition, etc.).

I think the characteristic of Chinese cooking is that there are many cuisines, and many foods in our lives can be cooked in Chinese food.

Chinese cooking is all about color, aroma, taste, and shape, no matter what cooking techniques are used, such as frying, stir-frying, frying, and burning, it is all about allowing diners to feast their mouths and eyes.

Planned, purposeful, and procedurally using cooking tools and stove equipment to cut, assemble, season, cook and beautify cooking raw materials, and become a manual operation technique that can meet dietary needs.

The contents include: introduction, knife technology, protection and immature processing technology, mastery of heat technology, dry food raw material growth technology, taste and preparation technology, cooking raw material pre-cooking technology, soup making technology, etc.

Many people say that Western food is exquisite, I personally think that Chinese food is the most exquisite, from raw materials to processing methods, as well as knife requirements, are particularly particular about perfection, Chinese cooking is characterized by large amounts of oil, a wide variety of tastes.

Chinese cooking is about color, flavor, and heat, and the chef's knife work, which is incomparable to Western food.

Chinese food is a process of "making it out with flavor and bringing it in without taste", a process of blending.

1.Color, including "fine" and "beautiful", the selected ingredients should be fine, fresh, and good. The heat of cooking should be fine, different dishes, the heat is not the same, you need to master it well, the heat is easy to burn when it is big, and it is not cooked when the heat is small.

The amount of seasoning should also be refined, neither light nor salty. When plating, the color and shape of the plate should match the prepared dish, and the presentation should also be exquisite.

2.Fragrant, in addition to being good-looking, fragrance is also a major feature that attracts diners, the fragrance of the seasoning, the fragrance of the dish, when the dish is out of the pot, the aroma is tangy, and people can't help but want to taste the taste of the dish. The sense of smell is the feeling that we remember the longest, so aroma is one of the keys to making people remember the quality of the dish.

3.Taste refers to the taste of the dish, which should be delicious and palatable, and have an endless aftertaste after eating.

Spicy and fragrant, a hundred flowers bloom.

There are five differences between Western food and Chinese food:

1. The difference in raw material selection:

The selection of ingredients in Chinese food is very wide, almost flying, diving, moving, planting, and eating everything, except for some religious beliefs (such as Islam) that are slightly taboo. Since the Middle Ages, the West has been constrained by religion in spiritual culture, and due to the establishment of modern nutrition, compared with Chinese food, Western food has greater limitations in the selection of materials, and the commonly used raw materials are cattle, sheep, pork, poultry, milk and eggs, etc., and there are few choices for offal. I made dishes, and the staple food of Chinese food likes rice, and noodles can also be used.

Whereas, the West is more focused on pastry, which is West pastry. Pastries are a part of Western cuisine. <>

2. The difference in knife work:

Chinese chefs are very particular about knife skills, and can process raw materials into small shreds, dices, slices, and end edges. There are many types of Western kitchen knives, and they are very particular about what knives to use, but they rarely process raw materials into small knife edges, and most of them are large rows, rolls, blocks, etc., and pay attention to shape. Therefore, the knife work of Chinese food often surprises Westerners.

3. Differences in cooking methods:

The round-bottomed pot and open flame stove generally used for cooking Chinese food are very suitable for stir-frying, so there are many cooking methods for cooking Chinese food. Western food is cooked with a pan, a dark stove, an oven, a grill, a noodle stove and other equipment, so the cooking methods are mainly frying, roasting, stewing, stewing, iron grilling, etc. The cooking method is much more than Western food.

4. The difference between the amount and the atmosphere:

Western food is an atmosphere that focuses on individual à la carte, personal tasting, moderate portions, and self-esteem. Chinese food is a table of dishes that everyone just eats, lively, rich in variety, pay more attention to the whole, and the people who order the dishes want to try to meet the tastes of different people, so there is a saying in China that it is difficult to reconcile, and I know that this is a difficult thing, but I still have to do this, because I feel that the consistency of the whole is more important. Chinese food pays attention to sharing, may also not suffer from the impact of unevenness, this sharing penetration is so deep that Chinese also share when eating Western food, even if everyone orders their own dishes, you will taste mine when eating, I taste yours, so that the table is still very lively, a happy atmosphere.

5. The difference between kitchenware:

Chinese and Western food are different at the table, and they are also different in the kitchen. The kitchen of Western food is more like a factory, with a lot of standard equipment, a lot of measurement, temperature, and time control, and the layout of the kitchen is also designed according to the process, with strict requirements for the style and color of the product. In fact, foreigners' brains are relatively simple, but they standardize and program many things, which improves the efficiency and coherence of doing things, and McDonald's and Starbucks are the result of product standardization.

In the kitchen of Chinese food, there are different kinds of kitchen utensils, which are dazzling, and there are various varieties of knives alone, and different cooking methods are processed with different kitchen utensils.

1.The raw materials are different.

In terms of material selection, the limitations of Western food are still relatively large, usually using mutton, pork, beef, chicken, milk and egg food, but the use of offal is relatively small, the staple food of Chinese food is usually rice or pasta, and the staple food of Western food is mainly focused on pastry or pasta.

2.The knife work is different.

In the process of making Chinese food, it is still more particular for knife workers, because it is necessary to cut raw materials into dices, silks, and slices, while in the cooking of Western food, there is actually nothing particular about knife work, because the raw materials are rarely processed into relatively small shapes, most of them are relatively large blocks, or rolls, but for modeling, it is still more particular.

3.The cooking method is different.

In the process of making Chinese food, the main use of round bottom pot and open flame stove, which is more suitable for stir-frying, and when making Western food, the main use of pans and dark stoves, but also the use of some other tools such as ovens, in terms of cooking methods, Chinese cooking methods are much more than Western cooking methods.

4.The portions are different.

In the process of using Western food, we mainly focus on personal ordering, so its portion will be smaller, while Chinese food is usually eaten by a large family at the same time, it will be more lively, and the variety will be more abundant, generally speaking, when eating Western food, the environment is relatively quiet, and when eating Chinese food, it is relatively noisy, because everyone likes to chat while eating.

5.The cutlery is different.

The kitchen of Western food looks similar to the factory, there will be a lot of equipment for controlling the temperature, time, etc., and the control of the quantity of food will be much stricter than that of Chinese food, and there are many types of kitchenware for Chinese food, among which the types of knives are very rich, and the number of ingredients in the production process can be adjusted according to personal preferences.

The difference between Chinese food and Western food, we can analyze it from many different aspects, such as the choice of raw materials, the attention to knife work, there are certain differences, different people, for food preferences are different, in addition, when eating Western food and eating Chinese food, the environmental atmosphere is very different, if you like lively people, you usually choose Chinese food, and people who prefer quiet will choose Western food.

If you just talk about the culinary aspect. Western food pays attention to the original taste of raw materials, mostly based on main ingredients, ingredients and some vegetables. Therefore, Western food is mainly raw and cold.

1. The difference between cooking materials:

Chinese food: Since most people in China are less constrained by religious taboos in drinking, and they do not eat anything except in some minority restaurants, the choice of ingredients for Chinese food is often widespread.

Meal: Due to the constraints of religious tenets and the construction and development of modern nutrition, pigs are often selected.

Poultry and eggs are used as ingredients for food and beverages.

2. Differences in phases

Chinese food: pay attention to thickening, bright oil and bright thickening, so that the dish can achieve an attractive effect; After removing from the pan, add green onions, ginger and garlic to garnish and taste.

Meal: This process is done by pouring the soup, starting with the grade of the dish, adding cream and cheese after it is out of the pot.

3. The difference between taste:

Chinese Food: Chinese cuisine is known for its sweet, sour, spicy, salty, and full of flavors, and is full of variety, and most of the dishes are fully ripe

Meal: The taste of the dish has few changes, and it is mainly sweet and salty, and the dishes are fresh and tender, such as pai, pai, etc.

The degree of ripeness and tenderness is divided into three-point, five-point, seven-minute ripe, etc.

4. The difference between the Lord:

Chinese food: It has a clear concept of main and subordinate, main and other products. Underneath this there are also regional distinctions, like the north. , usually predominant, such as strips, etc., in the south is dominated by .

Meals: Clear concepts of main and subordinate, wraps and others, rice is often placed next to the plate as a side dish, and the amount is also relatively large.

Few. 5. The difference between raw materials and additives:

Chinese food: Chefs are often particular about adding raw materials into fine shreds, dices, and powders.

Meals: Although there are often many types of kitchens, and they are very particular about what they are, they rarely add raw materials into thin ones, and they are all shapes such as rows, rolls, and blocks with relatively large volumes, and pay attention to shapes.

6. The difference in the order of serving:

Chinese food: cold dishes, drinks and wine first, then hot dishes, then the main dishes, then desserts and fruits.

Meals: Oil, cold dishes, soups, side dishes, main courses, desserts, coffee and fruit.

7. The difference in the form of dining: Chinese food: the main dishes are ordered, eaten at home, and the main chopsticks are eaten.

Meal: Each ordered dish, eat, to fork.