UC知道英语高手帮忙翻译下，不要机器翻译的~~~~
来源：百度知道 编辑：UC知道 时间：2024/06/17 14:21:35
中国的烹调与之截然不同，不仅各大菜系都有自己的风味与特色，就是同一菜系的同一个菜，其所用的配菜与各种调料的匹配，也会依厨师的个人特点有所不同。就是同一厨师做同一个菜，虽有其一己之成法，但也会依不同季节、不同场合，用餐人的不同身份，加以调整（如冬季味浓郁，夏季味清淡，婚宴须色彩鲜艳，丧宴忌红色；穷汉杀馋应浓油厚汁，老饕会餐宜新鲜别致）。此外还会因厨师自己临场情绪的变化，做出某种即兴的发挥。因此，中国烹调不仅不讲求精确到秒与克的规范化，而且还特别强调随意性。
对食品加工的随意性，首先导致了中国菜谱篇幅的一再扩大：原料的多样，刀工的多样，调料的多样，烹调方法的多样，再加以交叉组合，一种原料便可做成数种以至十数种、数十种菜肴。譬如最常用的原料鸡，到了粤菜大厨师手中，做出数十道以至上百道菜式都不在话下。其他原料也是如此。因而在盛产某种原料的地方，常常能以这一种原料做出成桌的酒席，如北京的“全鸭席”，延边的“全狗席”，广东的“全鱼席”、“全蚝席”，长沙李和胜的“全牛席”，北京一些清真饭馆的“全羊席”以及北京砂锅居的“全猪席”，比比皆体现了中国烹调的随意性派生出琳琅满目的菜式。
Westerners in the diet emphasizes science and nutrition, so the whole process of cooking are to act strictly in accordance with scientific standards, the taste of steak from New York to San Francisco identical, steak side dishes are only tomatoes, potatoes, lettuce limited number. Moreover, the standardization of the amount of cooking required to add spices accurate to grams, cooking time, accurate to seconds. In addition, in 1995 the first "overseas Digest" published "to eat in the Netherlands," an article also describes the "Dutch people's kitchen equipped with scales, liquid measuring cup, timer, scale pan, seasoning with neat row of racks the size of a few uniform 10 kinds of seasoning bottles, like a chemical laboratory. "
Chinese cooking with different, not only the major cuisine has its own flavor and characteristics of the same cuisine that is the same dish, garnish it with a variety of spices used in the match, according to chef's