英語高手幫忙翻譯下，不要機器翻譯的~~~~

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 personal characteristics will be different . Is the same chef doing the same dish, although of their own into law, but also according to different seasons and different occasions, eating people's different identities, to be adjusted (eg, full-bodied flavor in winter, summer, light taste, to be colorful wedding , funeral feast bogey red;窮漢kill the greedy oil should be concentrated thick juice, fresh and unique gourmet dinner should). There will also cook their own spot because of changes in mood to make some kind of improvised play. Therefore,

Chinese cooking not only emphasizes precise to the second and grams of standardization, but also with special emphasis on randomness.

Randomness of the food processing, first of all led to the expansion of China's repeated coverage recipes: the diversity of raw materials, a knife of the diverse variety of spices, cooking methods varied, coupled with cross-portfolio, a number of kinds of raw materials can be made as well as 10 number of species, dozens of dishes. For example, raw chicken most commonly used, to the hands of the Cantonese chefs make dozens or even hundreds of Tao Tao dishes are alone. The same is true of other raw materials. And therefore some kind of raw material-rich areas are often able to make this kind of raw material into a banquet table, such as Beijing's "all-duck chair", Yanbian's "all-dog chair", Guangdong's "all-fish chair", "full oyster chair ",

Changsha Lee and Sheng, "Full Bovine seats," a number of halal restaurants in Beijing, "all the sheep seats" as well as the home to Beijing casserole "All pigs seats," Bibi are cooking reflects China's dazzling array of dishes derived randomness.