我们知道,中国的食物可分为两大类,一类是粮食,也叫主食，并且由于南方的地势较缓，气候温暖，盛产小麦，因此南
方人以米饭为主食, 北方的地势平坦，气候干而冷, 因此北方人以面条，馒头，饺子，馄饨等面食为主食。另一类叫
副食，比如肉类，蛋类，奶类，禽类，鱼类，脏腑类，海鲜类，豆类和蔬菜类等。西方国家的食物也可分为植物性和
动物性两大类，动物性食物包括肉类，家禽类，水产类，野味类，奶制品类，蛋类，鱼肉制品类；植物性食物包括粮
食类，蔬菜类等，在家畜中以牛（牛排，牛肉，牛奶……）为最多，蔬菜中以土豆最多，并以面包为主食，这与这些
国家盛产牛，土豆和小麦等有着密切的联系。至于米饭，面条，馄饨，饺子在西方并不作为主食，而作为菜肴。
加工
西方人喜欢用大块原料做菜，如大块牛肉排，大块鱼，大块鸡，大块鸭等，连面包也是大块的。而中国菜除少数用大
块原料外，大多是将原料切成丝，片，段，条等，加上米饭。因此就决定了中西两方的烹调方法及侧重有一定差异。
烹饪技术
中国是一个十分讲究烹调技艺的国家。它的烹饪技术源远流长，举世闻名，中国菜肴以烹饪技术精湛，花样品种繁多
，色,香,形,气,意俱佳而驰誉全球。
火候
中国的烹饪十分注重火候，火候，就是火力的变化情况，掌握火候就是对菜肴原料进行加热是掌握火力大小与时间的
长短，以达到烹调的要求。火力又分旺火，温火，微火，根据不同的烹饪方法选择不同的火候对于中国的菜肴十分关
键。
中国菜的烹调方法常见的有五十多种，根据操作方法和传热的不同，可以分为八大类：一是炒,爆, 熘；二是炸, 烹；
三是煎,溻,贴,瓤；四是烧,焖,煨,扒,烩；五是烤,盐,熏,泥烤；六是氽,熬,炖,煮,蒸；七是拔丝,糖水,蜜汁；八是沙
锅,什锦锅,生片锅。炒是最基本的烹调技术，是应用最广的一种烹调方法。除了炒外，几乎每一餐都必不可少的烹调
方法就是煮，煮是将原料放入汤汁或清水中，先用旺火烧沸，再用小火烧熟，是做汤类的方法之一，汤汁宽浓，口味
清鲜。它和炒的好处就是时间短，速度快,成为一般家庭主妇常用的烹饪方法。另外，熬和炖也是汤类烹调方法，一般
用于放有较名贵药材的汤中，和经过初步熟处理的大型原料防入容器中，旺火烧开，小火或微火长时间加热的一种烹
调方法。由于时间比较长，烹调出来的菜具有质感酥烂，汤汁味浓醇厚清鲜的特色。适合在秋冬时期作为一中营养补
品来食用。蒸是我国古老的烹调方法之一，蒸法的操作比较简单，就是把原料放入容器内，装入屉里, 通过加热产生
高温蒸汽而使原料成熟的一种烹调方法。最关键是根据原料的性质，类别, 形态和菜肴的质感，掌握好各种火候。它
的特点是能够保持其形和色的美观，成为酒店及家庭的喜爱。
Fangren to rice-based food, the north is flat, dry and cold climate, so the northerners to noodles, steamed buns, dumplings, wonton noodles and other staple food. The other is
Fusi, such as meat, eggs, dairy, poultry, fish, viscera category, seafood, beans and vegetables, etc.. Western countries also can be divided into plant food and
Two types of animals, animal food including meat, poultry, aquatic products category, type of game, like dairy products, eggs, fish products; plant food, including grain
Food categories, such as vegetables, livestock in a cattle (steak, beef, milk……) for the largest, most potatoes to vegetables, and fresh bread-based, with these
Cattle-rich countries, such as potatoes and wheat are closely linked. As for rice, noodles, wonton and dumplings in the West is not as a staple food, and as dishes.
Processing
Westerners prefer to cook large pieces of raw materials, such as the large piece of beef row, large fish, large piece of chicken, ducks and large, and even large pieces of bread also. The Chinese food with the exception of a few large
Block of raw materials, mostly raw materials will cut wire, film, paragraph, the article, together with rice. Therefore it was decided the two sides of Chinese and Western cooking methods and focus on a certain difference.
Cooking
China is a very particular about cooking techniques country. The cooking goes back to ancient times, the world-famous Chinese dishes to cooking skills, tricks wide variety
, Color, smell, shape, gas, intended俱佳and Chiyu the world.
Heat
China attaches great importance to heat the cooking, heat, is the firepower of the changes, master heat is on the dishes of raw materials for heating size and firepower is the master of time
Length of cooking to meet the requirements. Also at Wanghuo firepower, the temperature fire, Weihuo, depending on the cooking method of choice of different heat for the Commissioner of China's cuisine is very
Button.
Chinese cuisine cooking methods are common more than 50 kinds, according to methods of operation and the different heat, can be divided into eight categories: First, speculation, explosions, Liu and the other is fried, cooked;
Third, it is fried, Ta, paste, Rang; Fourth, it is burned, rapid, Wei, expense, Caterers; Fifth, it is roasted, salt, smoked, baked mud; six is Tun, boiled, stewed, boiled, steamed; seven is Roberts, sugar Water, nectar; sand is 8.30
Pot, cooking pot, health-pot. Speculation is the most basic cooking techniques, is the most extensive application of a cooking methods. Apart from speculation, it almost every meal is essential for cooking
Way is to cook, cooking is the raw material Add to broth or water, to use Wanghuoshaofei, and Yong Xiaohuo Shaoshu, is one of the ways to do soups, broth-thick, taste
- Fresh. The benefits of speculation and it is a short time, speed, become a general housewives commonly used method of cooking. Meanwhile, boil soups and stew is cooking methods, the general
To take a more expensive ingredients in the soup, cooked and after preliminary treatment of major raw materials into the anti-containers, Wanghuo boil, small fire or a heating Weihuo long cooking
Transfer methods. As a long time, cooking up the dish with texture Sulan, broth Weinong mellow-fresh characteristics. Suitable for autumn and winter period as a fill in nutrition
Commodities to eat. Steam is China's one of the oldest cooking methods, steaming method of operation is relatively simple, that is the raw material into containers filled drawer, produced by heating
High-temperature steam而使raw material of a mature cooking methods. According to the most critical is the nature of raw materials, type, shape and texture of food, master all kinds of heat. It
The feature is able to maintain its shape and color of the beautiful, a hotel and the family favorite.
