pre-Qin period
This refers to the historical period before the Qin Dynasty, that is, from the date of the birth of cooking to the unification of China by Qin Shihuang in 22 1 AD, * * * is about 7800. This is the initial period of cooking in China, including the Neolithic Age (about 6000 years), the Xia, Shang and Zhou Dynasties (about 1300 years) and the Spring and Autumn Period and the Warring States Period (about 500 years).
(A) the Neolithic cooking
Since there were no characters in the Neolithic Age, the general situation of cooking evolution can only be inferred from unearthed cultural relics, myths and legends and historical records of later generations. Its general outline is:
1, food raw materials are mostly fresh water and wild animals, as well as domesticated livestock and trial grain of tsaoko, which is not rich. Condiments are mainly coarse salt, but also plums, bitter fruits, herbs and wild honey. Food sources vary from place to place.
2. Cooking utensils include clay pots, pans, pans, kettles, pots, floor stoves, brick stoves and stone stoves; The fuel is still firewood; There are also rough bowls, bowls, plates and pots as utensils, and the cooking methods of fire roasting, stone burning and steaming are extensive. As for the dishes, they are also quite humble, and the best taste is the legendary "wild chicken soup" cooked by Peng Zu for Yao Di.
3. At this time, ancestors cooked only to survive; Their understanding of the relationship between food and drink and health is vague. However, judging from the myths and legends such as "Suiren teaches people to use fire", "Chaoren teaches people to build houses", "Fu teaches people to tame animals", "Shennong teaches people to farm" and "Xuanyuan teaches people culture", our ancestors' cooking activities have the nature of civilization and enlightenment.
4. In terms of food rituals, sacrifices are frequent, and people often eat to please ghosts and gods and seek their shade. Began to have the original aesthetic consciousness of diet, such as the beautification of food containers, singing and dancing when feasting, etc. This is the predecessor of later generations' banquets, and it is also an important part of their social entertainment life. In a word, Neolithic cooking is like a newborn baby, weak, naive and full of vitality, which laid a good foundation for the prosperity of food civilization in Xia, Shang and Zhou Dynasties.
(2) Cooking in Xia, Shang and Zhou Dynasties
Xia, Shang and Zhou belong to slave society in the history of social development, and it is also the "menarche" in the history of China cuisine development. It has made breakthroughs in many aspects and has a far-reaching impact on future generations.
1, cooking materials have increased significantly, and it is customary to name it "five". Such as "five grains" (millet, millet, wheat, rice and hemp seed), "five vegetables" (sunflower, hopus, head, onion and leek), "five animals" (cattle, sheep, pigs, dogs and chickens) and "five fruits" (jujube, plum, chestnut and leek). "Five grains" are sometimes written as "six grains" and "a hundred grains". In short, raw materials can be named "Five", which shows that food resources were abundant at that time, and artificially cultivated raw materials became the main body, and these raw materials were among the best, and they also accumulated some experience in material selection.
2. Cooking and drinking utensils have been innovated, and thin and exquisite bronzes have entered the cooking stage. There are more than 4,000 Shang and Zhou bronzes unearthed in China, most of which are cookware. The appearance of bronze eating utensils is not only limited to heat transfer, but also improves cooking efficiency and food quality. It also shows etiquette and decorative banquets, showing the special temperament of slave owners and nobles' food culture.
3. The quality of dishes has improved rapidly, and the famous "Eight Treasures of the Zhou Dynasty" has been introduced. Due to the rich raw materials and the improvement of cooking utensils, cooking technology has made great progress at this time. On the one hand, rice, porridge, cakes, snacks and other food varieties are emerging, and there are as many as 100 kinds of meat sauce products and soup dishes, and the variety of colors has greatly increased; On the other hand, roasting, stewing, roasting, boiling, steaming, pickling and other methods 10 can be better used to cook high-end dishes such as bear's paw, suckling pig, soft-shelled turtle and swan, resulting in a far-reaching "eight treasures of the Zhou Dynasty". "Eight Treasures of the Zhou Dynasty", also called "Eight Treasures for Precious Use", is a banquet specially prepared for the King of Zhou. It consists of 2 meals and 6 dishes. The specific names are: Spring Roast (rice with meat sauce), Chunmu (millet with meat sauce), Cannibal (stewed suckling pig), Cannibal (stewed ewe mutton), Daozhen (cooked by cattle, sheep and deer) and Eight Treasures of Zhou Dynasty. Eight treasures in the north of Yuan Dynasty, eight treasures in the kitchen, eight treasures in the wings and eight treasures in the barbecue in the Ming and Qing Dynasties, as well as eight treasures in the mountains, eight treasures in the water, eight treasures in the birds, eight treasures in the grass (mainly precious edible fungi), eight treasures in the Shang Dynasty and eight treasures in the grass.
4. The diet system has also made new achievements. For example, from the Xia Dynasty, the imperial palace first set up a food officer, equipped with a royal chef, and took the first step of combining food and medicine, attaching importance to the diet health care of the Empress Dowager. This system continued until the late Qing Dynasty. Another example is banquets, which are also classified according to seniority. In addition, among the people, there was an early catering industry combining slaughter, brewing and cooking, and wineries in Daliang, Yancheng, Hanhan, Xianyang, Linzi and Du Ying flourished.
Therefore, the Xia, Shang and Zhou Dynasties made a good start in the cooking history of China, and later generations commented that "the skills of the three generations have been passed down from generation to generation, and the cooking altar foundation has opened a new chapter".
(3) Cooking in the Spring and Autumn Period and the Warring States Period
The Spring and Autumn Period and the Warring States Period was a turbulent period of China's transition from a slave society to a feudal society. Fighting for many years, standing side by side. The war caused frequent population migration, stimulated the rapid development of agricultural production technology, and the academic thought was extremely active. At this time, many new factors appeared in cooking, which attracted the attention of future generations.
1, the main food source is artificially cultivated agricultural products. At this time, due to a large number of reclamation, water conservancy and the use of Niu Geng and iron tools, the quantity and quality of agricultural products have improved. Not only the game of livestock is served on the plate, but also fruits, vegetables and grains are listed in the recipe, and attention is paid to the development of aquatic resources. In many areas in the south, fish, shrimp, turtles and mussels are neck and neck with pigs, dogs, cattle and sheep, which is unprecedented.
2. In some economically developed areas, iron pots (ancient cookers, with two ears at the bottom of their mouths, were put on the stove and steamed or boiled on the steamer) appeared. Compared with bronze cookware, it is more advanced, which prepares the conditions for the emergence of oil cooking. At the same time, animal fats (lard, butter, sheep oil, dog oil, chicken oil, fish oil, etc. ) and condiments (mainly meat sauce and rice vinegar) are also increasing. Pepper, ginger, cinnamon and garlic are widely used, and the cooking methods and tastes of dishes have also changed, with simple cold drinks, honey stains and fried snacks appearing.
3. After Zhou's "Food List", a novel Chu Palace banquet was set off, forming a situation in which the north and the south competed for supremacy. According to the records in The Songs of Chu, the banquets in Chu Palace include four categories: staple food (4-7 kinds), dishes (8- 18 kinds), snacks (2-4 kinds) and drinks (3-4 kinds). Among them, stewed beef tendon, roasted mutton, stewed turtle, stewed swan, cooked wild duck, braised chicken in oil, stewed turtle and steamed herring all reached a high level; Moreover, there are innovations in the combination of raw materials, serving procedures and reception etiquette, which provided a blueprint for later banquets.
4. There are differences between North and South flavors, and local cuisines are constantly emerging. Among them, the northern cuisines centered on Henan, Qin, Shanxi and Shandong are active in the Yellow River basin. It takes pigs, dogs, cows and sheep as the main materials, pays attention to barbecue and cooking, and advocates fresh and salty soup. Among them, southern cuisines are centered in Hubei, Hunan and wuyue, and spread all over the middle and lower reaches of the Yangtze River. It is a freshwater fish supplemented by game. Fresh vegetables are mixed with fruits, and they pay attention to steaming and stewing. They are hot and sour, smooth and sweet, and they also like cold food. This division continued to evolve from two to four in the Han, Wei and Six Dynasties, gradually showing the embryonic form of four major cuisines.
5. Some achievements have been made in cooking theory, and Lu Lan Ben Wei and Huangdi Neijing are introduced. Lu Lan Ben Wei was later revered? The Bible of Culinary World was compiled by Lv Buwei, Prime Minister of Qin State in the early Warring States Period. Its main contributions are: correctly pointing out that the nature and taste of animal raw materials are related to their living environment and food sources; This paper emphasizes the role of cooking and seasoning in cooking, introduces some methods, summarizes eight standards of vegetable quality inspection, advocates "palatability is more important", and lists famous local raw materials for chefs to choose from at that time. Huangdi Neijing was written by doctors in succession during this period, which summarized the working people's experience in fighting diseases and relied on the dialogue between Huangdi and Qi Chen Bo. It consists of Su Wen and Ling Shu, with a total of 18 volumes and 162 articles. In addition to systematically expounding the academic theory of traditional Chinese medicine, this book also discusses the physiological activities and pathological changes of the human body from the aspects of yin and yang, five elements, zang-fu organs (the general term for human internal organs in traditional Chinese medicine), meridians (the trunk and branches of human blood circulation channels), etiology and pathogenesis (the mechanism of disease occurrence and change), prevention and treatment (the basic law of treatment) and so on. The relationship between local food and health was also discussed according to the natural environment. The etiological theories of "six evils" (wind, cold, heat, dampness, dryness and fire in Chinese medicine make people sick), "seven emotions" (happiness, anger, worry, sadness, fear and shock in Chinese medicine), improper diet, fatigue and internal injuries are put forward to warn people to pay attention to drinking and self-regulation of physiological functions. These two works have a high starting point and can be classified as "world-class" scientific research achievements 2200 years ago. They drew a happy ending for the cooking in the pre-Qin period.
Qin, Han, Wei and Jin Dynasties
The Qin, Han, Wei, Jin, Southern and Northern Dynasties began with Qin Shihuang's annexation of six countries in 22 1 year BC, and ended with Emperor Wendi's unification of the north and south in 589 AD, ***8 10. This period was the early feudal society in China, and agriculture, handicrafts, commerce and towns all developed greatly. Exchanges between ethnic groups and foreign exchanges are also increasingly frequent. In the feudal country where absolutism is centralized, new features of food culture are constantly emerging. In the second half of this period, wars were frequent, the regime split, and the regime changed quickly. The ruling class was drunk and decadent, seeking novelty and excitement in diet. As a result, cooking has evolved in this great social change, absorbing the essence of various regions and ethnic groups, ready for change at any time, and glowing with new vitality.
1) expanded cooking materials
On the basis of five animals, five vegetables, five fruits and five flavors in the pre-Qin period, the food of the Han, Wei and Six Dynasties was further expanded. After Zhang Saitong visited the four regions, he introduced new vegetables such as eggplant, garlic, watermelon, cucumber, lentils and sword beans from Arabia and other places, adding vegetarian varieties. According to Salt and Iron Theory, in the winter of the Western Han Dynasty, there were sunflower, leek, water spinach and perilla (also known as perilla, seeds can be pressed for oil and young leaves can be used as medicine). Yao Minshu recorded 3/kloc-0 species of vegetables in the Yellow River basin, as well as production techniques such as seedling raising in small pots in greenhouse, collecting seeds and sprouting leeks, and collecting roots and covering the soil. Yang Xiong's "Shu Du Fu" also introduced Linggen, Cornus officinalis, bamboo shoots, lotus roots, melons, preserved fruits, peppers and eggplant produced in the land of abundance, as well as loquat, cherry blossoms, sweet persimmons and hazelnuts in fruits. Tofu, known as "vegetable meat", also originated from the Han Dynasty and was invented by the alchemist of Liu An, the king of Huainan. Soon, dried bean curd, yuba, Zhang Qian and bean curd came out one after another.
At this time, the scale of condiment production expanded, and historical records recorded the grand occasion of 65,438+0,000 vats of wine, vinegar and tofu brewed by big businessmen in the first year of Han Dynasty. The Book of Qi Yaomin also collected the production methods of sugar products such as white sugar, brown sugar, amber sugar, boiled candied fruit and baked sugar. More importantly, after sesame was introduced from the western regions, people learned to use it to extract oil. From then on, vegetable oil (including soybean oil and vegetable oil, etc. It came into the cooking stage in China, which promoted the birth of oil cooking. At that time, the output of vegetable oil was very large, not only food, but also military supplies. It is said that sesame oil has played a great role in Battle of Red Cliffs.
In terms of animal raw materials, pig feed has occupied the first place in the world at this time, replacing the status of cattle, sheep and dogs and becoming the protagonist in meat food. The utilization rate of other meat products is also increasing, such as milk, which can extract cheese, raw crisp, cooked crisp and crisp (cream extracted from crisp cheese). Emperor Wu of the Han Dynasty dug Kunming pond in Chang 'an to raise fish for 20 kilometers, and a large number of aquatic products went on the market. For example, snakes and insects in Lingnan, shrimps and crabs in Jiangsu and Zhejiang, pheasants in southwest and bears and deer in northeast are all served in the cradle. The meat sauce recorded in Qi Yaomin's Book is made of cattle, sheep, roe deer, rabbits, fish, shrimp, mussels, crabs and other raw materials 10.
In addition, in the staple food, rice products start from flour products, because rice ranks first among food crops. Mushrooms, flowers, herbs, spices, preserves, etc. It also caught the attention of the chefs.
China Cooking in the New Century
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Release date: September 2, 20051day
Cooking is an activity of processing edible raw materials into food to meet people's physiological and psychological needs. At first, this kind of human activity was almost the same all over the world, that is, roasting animal meat directly with fire, mainly to meet physiological needs. With the development and progress of historical civilization, due to the differences of regions, climates and products, as well as the frequent exchanges (population exchange, cultural integration, economic circulation) and different attitudes towards food, roughly the same primitive cooking of human beings has been separated, and colorful and countless eating customs, cooking methods and delicious dishes have gradually formed. Nevertheless, there are still some similarities in cooking around the world. Many experts and scholars believe that the most representative cooking in the world can be divided into three schools and two types according to flavor. The three schools are oriental cooking centered on China cooking, western cooking centered on French cooking and halal cooking centered on Turkish cooking. There are two kinds: agricultural cooking based on agricultural economy, such as oriental cooking, and animal husbandry cooking based on animal husbandry, such as the latter two cooking schools. They are all food and cooking civilizations formed through big waves and sand scouring in the long river of human history, each with its own advantages and disadvantages.
Taiwan Province Kenxiang magazine pointed out that China cooking will gradually become the mainstream of the world catering industry. Many experts predict that 2 1 century will be the century of cooking in China. We believe that these predictions are not wishful thinking, but are based on a full understanding of the essential characteristics of China cooking. The essential feature of China's cooking is to pay attention to health preservation and delicious enjoyment, that is, to fully meet people's physiological and psychological needs and to pay attention to the unity of science and art. However, if we only stay in the bright future of China's cooking and turn a blind eye to the new needs of China people whose material and spiritual living standards are constantly improving, and turn a blind eye to the different needs of people all over the world who have their own traditional cooking or modern cooking, then China's cooking will be difficult to take off in the new century. Of course, objective things always have their own laws of development, and China cooking is no exception. Its development to today's prosperity is not accidental, but some historical inevitable factors. Therefore, in today's and tomorrow's increasingly frequent human communication, China cuisine with strong inclusiveness and vitality will never stagnate, as evidenced by the rapid development of China cuisine after the reform and opening up. In order to accelerate the development of China cooking and achieve twice the result with half the effort, people need to recognize the reality, unify their thinking and take effective measures to make China cooking develop from spontaneous to conscious.
We believe that the rapid development of China's cooking in the new century can not be achieved simply by inheriting the tradition or copying the West or the combination of the East and the West, but by using the beneficial experience and scientific and technological achievements of all countries in the world, especially developed countries, to perfectly combine science and art at a new and higher level.
1. Advantages of China cooking
For thousands of years, China's cooking has been developing vigorously, influencing neighboring countries and regions, forming oriental cooking centered on it, which is closely related to its own advantages. This advantage is reflected in attaching importance to both science and art. China's emphasis on science in cooking is based on China's unique traditional way of thinking, which regards everything as a whole and is called holism by Mr. Qian Xuesen. Therefore, for thousands of years, China's cooking has always been people-oriented, insisting on people-oriented and emphasizing the comprehensive effect of diet on human health.
As early as the pre-Qin period, the element problem in Huangdi Neijing was clearly put forward: "Five grains are for nourishment, five fruits are for help, five animals are for benefit, and five dishes are for filling. The smell combines with it to supplement the essence. This scientific theory is an experience summary of the original intention of diet at that time, and it also played a great role in the development and prosperity of China cooking in later generations. Its scientific nature lies in fully understanding the various needs of the human body and comprehensively arranging the dietary structure. Thousands of years' practice has proved that the food structure with plant raw materials as the main ingredient and animal raw materials as the supplement has a significant effect on human health and longevity. In the 1980s. Western scholars investigated the diet and health in China and compared it with the western countries. Finally, they pointed out: "Modern nutrition emphasizes the role of a single nutritional component and ignores the overall role of various nutritional components in the human body. Therefore, among westerners suffering from "civilization disease", many people of insight call for learning from China and reforming its diet structure.
The scientific nature of China's cooking is not only reflected in the diet structure, but also in the diversity and dazzling combination of food raw materials. In this regard, Dr. Sun Yat-sen made a detailed comment in the "General Plan for the Founding of the People's Republic of China" and said: "The eating habits of China people are still scientific and healthy, which is beyond the reach of ordinary people in various countries." In order to achieve the goal of healthy diet, China's cooking also attaches great importance to artistry, which makes diet cooking not only stay in physical satisfaction, but also rise to psychological satisfaction.
The artistry of China's cooking is mainly manifested in the pursuit of creativity and individuality, taboo sameness and emphasis on one dish and one style. Specifically, it is to take taste as the core, pursue the endless change of taste, and further pursue the taste other than taste. As a result, many cooking methods, flavors, varieties of dishes and complicated combinations have appeared in China cooking, and at the same time, corresponding dietary ideas and concepts have emerged. During the Spring and Autumn Period and the Warring States Period, Confucius said that "food is not tired of essence, and food is not tired of essence", pointing out that the color is evil, the taste is bad, and the sauce is inedible. He put forward requirements for food cooking from the aspects of color, fragrance and shape. Does the original flavor of Lu Chunqiu focus on the artistry of seasoning? Quot The things to be reconciled must be sweet, sour, bitter, spicy and salty, and there are very few things to be reconciled. "The change in the tripod is subtle and subtle, eloquent, and ambitious. In the Song Dynasty, Su Shi clearly put forward the view that "beauty lies outside the taste", and thought that China cooking could not only make people appreciate its formal beauty and enjoy its taste, but also make people realize many kinds of beauty associated with diet, such as environmental beauty and implication beauty. It is precisely because China's cooking unifies science and art that it has great vitality. Nowadays, many people say that eating Chinese food means eating science, culture and art, and eating a realm or feeling.
Cooking is an activity of processing edible raw materials into food to meet people's physiological and psychological needs. At first, this kind of human activity was almost the same all over the world, that is, roasting animal meat directly with fire, mainly to meet physiological needs. With the development and progress of historical civilization, due to the differences of regions, climates and products, as well as the frequent exchanges (population exchange, cultural integration, economic circulation) and different attitudes towards food, roughly the same primitive cooking of human beings has been separated, and colorful and countless eating customs, cooking methods and delicious dishes have gradually formed. Nevertheless, there are still some similarities in cooking around the world. Many experts and scholars believe that the most representative cooking in the world can be divided into three schools and two types according to flavor. The three schools are oriental cooking centered on China cooking, western cooking centered on French cooking and halal cooking centered on Turkish cooking. There are two kinds: agricultural cooking based on agricultural economy, such as oriental cooking, and animal husbandry cooking based on animal husbandry, such as the latter two cooking schools. They are all food and cooking civilizations formed through big waves and sand scouring in the long river of human history, each with its own advantages and disadvantages.
Taiwan Province Kenxiang magazine pointed out that China cooking will gradually become the mainstream of the world catering industry. Many experts predict that 2 1 century will be the century of cooking in China. We believe that these predictions are not wishful thinking, but are based on a full understanding of the essential characteristics of China cooking. The essential feature of China's cooking is to pay attention to health preservation and delicious enjoyment, that is, to fully meet people's physiological and psychological needs and to pay attention to the unity of science and art. However, if we only stay in the bright future of China's cooking and turn a blind eye to the new needs of China people whose material and spiritual living standards are constantly improving, and turn a blind eye to the different needs of people all over the world who have their own traditional cooking or modern cooking, then China's cooking will be difficult to take off in the new century. Of course, objective things always have their own laws of development, and China cooking is no exception. Its development to today's prosperity is not accidental, but some historical inevitable factors. Therefore, in today's and tomorrow's increasingly frequent human communication, China cuisine with strong inclusiveness and vitality will never stagnate, as evidenced by the rapid development of China cuisine after the reform and opening up. In order to accelerate the development of China cooking and achieve twice the result with half the effort, people need to recognize the reality, unify their thinking and take effective measures to make China cooking develop from spontaneous to conscious.
We believe that the rapid development of China's cooking in the new century can not be achieved simply by inheriting the tradition or copying the West or the combination of the East and the West, but by using the beneficial experience and scientific and technological achievements of all countries in the world, especially developed countries, to perfectly combine science and art at a new and higher level.
1. Advantages of China cooking
For thousands of years, China's cooking has been developing vigorously, influencing neighboring countries and regions, forming oriental cooking centered on it, which is closely related to its own advantages. This advantage is reflected in attaching importance to both science and art. China's emphasis on science in cooking is based on China's unique traditional way of thinking, which regards everything as a whole and is called holism by Mr. Qian Xuesen. Therefore, for thousands of years, China's cooking has always been people-oriented, insisting on people-oriented and emphasizing the comprehensive effect of diet on human health.
As early as the pre-Qin period, the element problem in Huangdi Neijing was clearly put forward: "Five grains are for nourishment, five fruits are for help, five animals are for benefit, and five dishes are for supplement. The smell combines with it to supplement the essence. This scientific theory is an experience summary of the original intention of diet at that time, and it also played a great role in the development and prosperity of China cooking in later generations. Its scientific nature lies in fully understanding the various needs of the human body and comprehensively arranging the dietary structure. Thousands of years' practice has proved that the food structure with plant raw materials as the main ingredient and animal raw materials as the supplement has a significant effect on human health and longevity. In the 1980s. Western scholars investigated the diet and health in China and compared it with the western countries. Finally, they pointed out: "Modern nutrition emphasizes the role of a single nutritional component and ignores the overall role of various nutritional components in the human body. Therefore, among westerners suffering from "civilization disease", many people of insight call for learning from China and reforming its diet structure.
The scientific nature of China's cooking is not only reflected in the diet structure, but also in the diversity and dazzling combination of food raw materials. In this regard, Dr. Sun Yat-sen made a detailed comment in the "General Plan for the Founding of the People's Republic of China" and said: "The eating habits of China people are still scientific and healthy, which is beyond the reach of ordinary people in various countries." In order to achieve the goal of healthy diet, China's cooking also attaches great importance to artistry, which makes diet cooking not only stay in physical satisfaction, but also rise to psychological satisfaction.
The artistry of China's cooking is mainly manifested in the pursuit of creativity and individuality, taboo sameness and emphasis on one dish and one style. Specifically, it is to take taste as the core, pursue the endless change of taste, and further pursue the taste other than taste. As a result, many cooking methods, flavors, varieties of dishes and complicated combinations have appeared in China cooking, and at the same time, corresponding dietary ideas and concepts have emerged. During the Spring and Autumn Period and the Warring States Period, Confucius said that "food is not tired of essence, and food is not tired of essence", pointing out that the color is evil, the taste is bad, and the sauce is inedible. He put forward requirements for food cooking from the aspects of color, fragrance and shape. Does the original flavor of Lu Chunqiu focus on the artistry of seasoning? Quot The things to be reconciled must be sweet, sour, bitter, spicy and salty, and there are very few things to be reconciled. "The change in the tripod is subtle and subtle, eloquent, and ambitious. In the Song Dynasty, Su Shi clearly put forward the view that "beauty lies outside the taste", and thought that China cooking could not only make people appreciate its formal beauty and enjoy its taste, but also make people realize many kinds of beauty associated with diet, such as environmental beauty and implication beauty. It is precisely because China's cooking unifies science and art that it has great vitality. Nowadays, many people say that eating Chinese food means eating science, culture and art, and eating a realm or feeling.
The so-called modern manual cooking is to use modern scientific theories and methods to inherit and develop traditional manual cooking in a reformed way and produce personalized food with characteristics, which is characterized by highlighting individuality and creativity and promoting national characteristics. Modern manual cooking focuses on meeting people's psychological needs, but we can't ignore people's most basic physiological needs. It should be supplemented by standardization on the basis of emphasizing artistry, and strive to make people eat more scientifically on the premise of highlighting characteristics. Therefore, modern manual cooking in China does not need to pursue the stability and rapidity of industrial cooking, but must be meticulously crafted and "unchanged" in the process of "change". The so-called change refers to the changes in raw material collocation, cooking methods, flavor characteristics of finished products and combination forms of dishes. , fully embodies the characteristics of China cuisine, showing its rich historical and cultural connotation and artistic style. The so-called invariability means using modern high-tech achievements to achieve stable quality of raw materials selection and cutting, reasonable nutrition collocation of finished products and unified management and service standards. In this way, while people appreciate the beautiful art, they also enjoy the scientific physiology unconsciously.
Modern industrial cooking must form an industry and be managed like other modern industries in order to meet the needs of modern people. Modern manual cooking can be done like artistic creation, and the two cannot replace each other. Because people's body and mind are complex, and the group and society composed of a single complex person are even more complex, it is impossible to meet all the needs of everyone by industrial cooking or manual cooking alone. Mr. Qian Xuesen once said brilliantly: "The rise of cooking industry will not cancel today's catering industry, just as modern industrial production has not cancelled the production of traditional handicrafts. Today's restaurants, restaurants and restaurants, today's culinary masters will continue to exist, and will be further developed and improved, becoming an artistic activity of human society. " We can further say that even if many restaurants have industrialized cooking, manual cooking will not die out.
To sum up, we deeply realize that in the new century, China cooking will surely have a new pattern of organic coexistence of modern cooking industry and modern manual cooking under the premise of maintaining its own basic characteristics, so as to achieve a more perfect unity of science and art. Our cooking workers' task is to make the formation of this new pattern from spontaneous to conscious through unremitting efforts, shorten its formation time as much as possible, and make their own contributions to the take-off of China cooking in the new century.
Fear of mistakes is the destruction of progress! To cover up a mistake is to avoid the truth.