1. Historically, China is one of the oldest countries in the world, with a long and heavy history of 5,000 years and numerous splendid civilizations. Under this cultural precipitation, China's diet has become more extensive and profound. With the passage of time and geographical differences in vast territory, the four major cuisines have gradually formed, each with its own system and characteristics, but the similarity of * * * lies in the exquisite materials, complex production methods and amazing variety of tastes and dishes.

2. The West, represented by Europe and America, has a long history of culture. By the Middle Ages, European culture had been perfect, and during this period, the ancient western food culture had been formed. Its main characteristics are: the staple food is mainly flour, and the raw materials are also rich. The production method is simpler than that in China, but it also pays great attention to the taste.

3. Due to the differences between Chinese and Western philosophies, westerners attach importance to science in diet. Emphasizing science means emphasizing nutrition. Therefore, the western diet takes nutrition as the highest criterion, and eating is like adding fuel to biological machines, with special emphasis on the nutritional components of food, whether the contents of protein, fat, carbohydrates, vitamins and various inorganic elements are properly matched, whether the supply of calories is just right, whether these nutritional components can be fully absorbed by consumers, and whether there are any other side effects. These problems are put forward by the university in cooking, and the color, aroma and taste of dishes are second-class requirements. Even France, the leading food country in the west, although its food culture is similar to ours in many aspects, in terms of nutrition, the two sides have already pulled away.

4. China's five-flavor harmony cooking technology aims at delicious food, and its hot frying and long-term slow fire will destroy the nutritional components of dishes. Although French cooking also pursues delicacy, it also never forgets the premise of "nutrition", which they blindly pursue nutritious delicacies. Especially in the 1960s, modern cooking thought particularly emphasized health preservation and weight loss, thus pursuing lightness and less oil, emphasizing the use of fresh raw materials, and maintaining the original nutrients and original flavor when cooking, so vegetables were basically eaten raw. Therefore, it is common for western diets to attach importance to nutrition.