Why is Chinese food not developing smoothly in the west?

Why is Chinese food not developing smoothly in the west? The foreigner told the truth by accident. The thinking of foreigners is puzzling!

Food, no matter which region, has its own unique food as a representative. Food culture is broad and profound, but it can be refined and rough. Exquisite to every dish, coarse to radish and cabbage, vegetables are really powerful things. Can make you think day and night, just to eat as soon as possible. It is a torment before eating sincerely, and it is a pleasure when eating. Most of the food I want to introduce to you today has been eaten, because it is the food we often eat. There is some truth in the saying that one side raises one side with water and soil. Looking at our delicious food, it is estimated that some people don't want to say anything more, and everyone can already appreciate the different cultural atmosphere of everyone's region. Look at all the delicious food I brought you today! Why is Chinese food not developing smoothly in the west? The foreigner told the truth by accident. The thinking of foreigners is puzzling!

The reason why Chinese food is so delicious is that people who eat it feel that their tastes are concerned and valued, even though those Chinese foods do not meet the unified standards in the eyes of westerners.

One summer evening, our Italian neighbor asked me if I had ordered in the China restaurant downstairs recently. The reason is that he and I always order the same egg to stir-fry Niuhe every time. This dish is the cheapest of all dishes, and it is most suitable for ordering takeout. Then, he told me. He never wants to go to that Chinese restaurant again. Because the ingredients of fried beef with eggs are always changing. He said, I spend the same price every time, hoping to buy the same thing. But why do they always change the materials inside?

This neighbor is a second-generation immigrant and owns an Italian restaurant chain. He once helped his restaurant, saying that the cooking materials in their restaurant were all weighed with cups and other utensils and accurately quantified. This is called not cheating customers. He wants to know why restaurants run by China people cook so casually.

I explained to him that it's not that people in China don't pay attention to honesty in business, but that people in China cook by guessing ingredients. How can it be so accurate? There is a jargon in the culinary world in China, which is called "a good cook has a handful of salt". That is, whether it is a big pot, a small pot, a big bowl or a small bowl, the chef uses a spoon to weigh the salt, and a spoonful is definitely salty and light. This is called the basic skill of Chef China. Unlike westerners who measure everything with tools, isn't that person's experience worthless? Neighbors are very helpless. Finally, I didn't persuade him to order at a Chinese restaurant.

China's recipes are really inaccurate, but Chinese restaurants cheat customers unintentionally, not to mention China people's deception and fraud in business. This is the cultural difference between China and the West. I decided to meet similar things in the future, defend China people and explain this cultural difference to westerners, so as not to leave a bad impression on China people.

Looking through the Chinese food menu, it is written like this: the right amount of salt, a little sugar, soy sauce added according to personal taste. Westerners' recipes are as follows: 1/2 cups of water, 1/3 cups of oil, 1/2 teaspoons of salt and 3 teaspoons of sugar.

As for the cooking steps, China's cookbook says: stew the beans with strong fire until soft and rotten, then simmer for about 10 minutes until the juice is collected, and then take out the pot. Western-style recipes say: preheat the oven at 375 degrees for 5 minutes, adjust it to 350 degrees, bake it on a cake baking tray of 9 inches by 12 inches for 25-30 minutes, and bake 24 standard cake cups 15-20 minutes.

We in China drink a lot of tea. Add more tea if you want to drink strong tea, and add less tea for a cup of weak tea. A pot of tea must be poured two or three times to enjoy all the essence of tea. Not as wasteful as drinking coffee in the west. Moreover, after adding water for many times, the precise and quantitative brewing for the first time will lose its meaning, because what you care about is not the consistent commercial quality for the first time, but all the tea tastes will be consumed in the end. Accurate quantification is a key step in the industrialization of food industry. However, such standards cannot win everything.