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, the frequency of various 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.

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.