借鉴和学习是中国烹饪发展的重要前提条件,谦虚谨慎、认清自我是中国烹饪应对挑战和变化,保持自身先进性的必备品质。面对“吃”这一人类共同的大课题,不同国家、民族和地区都有着不同的答案,形成了多种饮食流派。其中,美国人的饮食习惯具有较明显的“现代化”特征,如何转化和移植这些特征中有益的东西,促进传统的中国烹饪近早进入“科学与民主”的发展轨道,是每位烹饪工作者都必须认真思考的问题。 做菜放盐少,只及中国人的一半。科学实践证明,食盐摄入量太多是诱发中老年高血压等疾病的重要原因之一。而中餐烹调的中心是“调味和火候”。盐是调味中的“百味之将”,是形成和调和各种味型的基础味。所以,中餐菜肴的用盐量远远超过人体安全的标准。从盐在中美菜肴中不同的地位可以看出,美国人对吃的本 Learning from and learning is an important prerequisite for the development of Chinese cooking. Being modest and cautious and recognizing ourselves are necessary qualities for Chinese cooking to meet the challenges and changes and maintain its own advanced nature. In the face of the common big issue of “eating”, different countries, nations and regions all have different answers and formed a variety of diet schools. Among them, Americans’ eating habits have obvious “modern” characteristics. How to transform and transplant beneficial features of these characteristics and promote traditional Chinese cooking to enter the track of “science and democracy” as early as possible is the culmination of every cooking worker We must seriously think about the issue. Less salt to cook, and only half Chinese. Scientific practice has proved that too much salt intake is induced by hypertension and other diseases one of the important reasons. The center of Chinese cuisine is “seasoning and heat.” Salt is flavored in the “taste of the hundred” is to form and reconcile the various flavors of the basic flavor. Therefore, the salt content of Chinese dishes far exceeds the standard of human safety. From the different positions of salt in the Chinese and American dishes, it can be seen that Americans regard this book as their own