Fang Monan's index finger tapped lightly on the sofa very rhythmically, "Say a thousand things and ten thousand, in fact, the most important thing is the taste." The Western media slammed Chinese food, heavy oil and salty.

The traditional cooking method of Chinese food, the 'thick oil red sauce' style cooking method, is generally considered to be too heavy, too much oil, and there is always an indispensable dish of MSG, and many Chinese chefs cannot operate without MSG.

After all, we were a big agricultural country for a long time, and many people were engaged in heavy manual labor. At that time, we emphasized that 'people are iron, food is steel', and that food was the first goal.

Eating vegetables is just for 'eating', so we burn the vegetables to be salty, oily, thick, and thick. Because there is less meat, we always identify with and even desire for 'fat'; Good food is 'fat meat', good food is 'fat poor', and the concept of wealth is 'oil and water'. Fang Menan raised his eyebrows and looked at Fang's father.

Fang's father will smile, but Feith is confused and can't appreciate the fun of Chinese!

Western talents have been liberated from manual labor for a few years, and they criticize that it is not good to eat too much salt, and you let them try heavy manual labor, and without salt, he wants to do it!

Fang Monan explained, "In addition, it has only been in the past two years that there have been refrigerators, and refrigerators have not yet entered thousands of households. Of course, there is no extra food, so every time the food is cooked, there is a large number of dishes; In order not to spoil the dish, it is necessary to put heavy salt and heavy ingredients, thick oil and red sauce, and then put it in a basket, hang it in a ventilated place, and prepare it to be eaten for several days.

When I was a child, because I was tall, I often hit my head on the vegetable basket. It was a black soy sauce vegetable soup. ”

"Hehe......" Chang Jiuchun laughed, it can be seen that he has a deep understanding of the young couple, but he knows whether he is stealing it himself, or because he is tall.

Chang Jiuchun was worried in his heart, and the eyes that the master swept over always had the dilemma of being seen through.

"In order to eat more, the dish is made into thick oil red sauce; In order to facilitate storage, the food is salty; Because of the poor transportation, it is difficult to buy 'fresh', and it is usually smoked, cured and pickled. These pickled foods can be eaten for half a year. It's all there. All determine the characteristics of traditional Chinese food. Fang Menan said.

"Of course, don't equate takeaway fast food with Chinese food. Just like you can't take the boring and mediocre bread you bought from the supermarket as a French delicacy. ”

"So! Dr. Fang needs you to promote real Chinese cuisine to the world! Faith really spared no effort and encouraged him as much as he could.

Get! After talking for a while, it turned back.

Grandma also came to join in the fun, "Anyway, I also plan to end the current Mo Ji, and I will also break into the world!" "She's ambitious right now." Let Xiaobei, who runs all over the world, also have a hot meal to eat! ”

"Good! All right! "Mobei is afraid that the world will not be chaotic." It's my grandmother who loves me the most. ”

"Mom! What are you doing? Fang's mother said with a smile.

Grandma's eyes lit up. "The sage said: Governing a big country is like cooking a small fresh! We don't govern the country. Isn't it enough to cook Xiaoxian! I don't believe I can't cook with my experience! ”

Fang Monan couldn't cry or laugh. "Grandma! It's a long-term idea! It's not as easy as you say. How dare you think about it! ”

"What is there to dare not think." Grandma is now bursting with self-confidence, "People are great because of their dreams!" ”

Fang Monan pursed his lips and snickered. Looking at grandma, now she really lives for herself and lives a wonderful life!

Vera and Vikala echoed, "Miss's food can conquer the world." ”

"Poof......" everyone laughed.

Fang Mo Nan rubbed her chin, in fact, seriously speaking, she once had this idea in the United States to open a real Chinese restaurant, but later!

"ChinaDaily," Fang Menan said to herself, this was the name of the restaurant she had in mind at the time.

"ChinaDaily, this restaurant has a good name!" Hughes smacked his mouth.

"What's the point?" Grandma asked humbly, which shows that she is really interested.

"At first glance, ChinaDaily may sound like it has nothing to do with Chinese food, but in fact, it is not unavoidable, because in addition to the meaning of 'Daily', it also means 'often, every day', who can live without three meals a day?" Xiusi said with a smile on his eyebrows, "It seems that Doctor Fang has a lot of ideas in mind!" Look at how well even the name is called! It is to provide Chinese food in the true sense of the word to local people in places other than Huaxia. ”

Old Man Lin said from a technical level, "Actually, what Nannan said just now is not a problem, it's very simple to let the raw materials speak for themselves!"

Although we are still very backward, but the West is different, the intensity of people's physical labor is generally reduced, and the transportation and preservation conditions are also much more advanced, in this case, people's dietary concepts have also undergone a complete change: emphasizing environmental protection, paying attention to freshness, and letting the raw materials speak for themselves!

Traditional Chinese cooking techniques have been brought abroad a long time ago; So at a time when the living conditions of human beings have undergone great changes, should we also think about the taste of 'foreign' Chinese food, and whether we should also consider the overall development trend of Chinese food and make some adjustments appropriately? Of course, this adjustment is not just to cater to the tastes of Westerners, but to showcase the essence and charm of Chinese food, so as to attract more local customers. ”

The old man continued with great interest, "In terms of dishes, we have cold salad, hot soup, stir-fried vegetables, porridge, noodles and rice; In terms of cooking techniques, frying, stir-frying, cooking, frying, shabu-shabu, exploding, roasting, stewing, boiling, and stewing...... There are so many essences left to us by our ancestors, why do we only focus on fried chicken, fried duck, sweet and sour chatter?

I remember a Chinese owner who ran a Chinese restaurant in Germany commented disdainfully about German customers: What will they eat? Fried duck with sweet and sour sauce is their best dish! Is that really the case? If this boss comes to China and looks at the Europeans who feast on authentic Chinese restaurants, I am afraid that he will definitely change his cuisine.

Let the chef step back a little, light his hands and feet, have less condiments, and let the ingredients speak for themselves, so that the Chinese food will be a little more beautiful. ”

Hughes said with emotion, "When you eat Chinese food in Europe, everyone only orders one dish. In addition to eating habits, another reason is that the price of a Chinese meal is equivalent to the price of a Western food. Therefore, it is unlikely that customers will appreciate more of the delicious taste of Chinese food. ”

Fang Menan remembered his study abroad career and said, "Actually, Chinese food is also very step-specific. Cold dishes start with an appetizer, which is equivalent to an appetizer of Western food; Then the hot dishes are served, the meat and vegetables are matched, and the raw and cooked dishes are reasonable; Finally, the soup is served and the seams are filled, which makes people feel full of wine and food. But in Western Chinese restaurants, there is almost no such step, and usually a plate of fried duck, stir-fried vegetables, and a bowl of rice are hastily finished. Whenever I see European guests ordering sweet and sour duck in a Chinese restaurant and eating it alone, I often jokingly blame the waiter: Why don't you care? Isn't this a waste of our Chinese food? ”

Old Man Lin said with a smile, "What Nannan said makes sense, in order to cater to the way of eating Western food, foreign Chinese food has completely lost the fun of enjoying Chinese food. The so-called fun of Chinese food is that cold dishes, hot dishes, and soup dishes come up in different order, and each dish is shared by everyone, and 'sharing' is also the most important taste of Chinese food; if you eat alone, then there is really no need to eat Chinese food.

If you talk about hygiene, wouldn't it be completely possible to have a pair of public knives, forks and chopsticks? In this way, you don't have to ask how my lamb chops are, and I don't have to ask how your fish fillets, everyone can enjoy all the delicious dishes fairly, and because of the abundance of food, a lot of interesting topics have been raised, wouldn't it be more fun? This is the true spirit of Chinese food. ”

"People who really love food will accept your dining culture." Fang's father said with a smile, "Unlike the model in which Chinese food is almost entirely promoted by overseas Chinese, many countries use government actions to build food soft power. The French Food Association currently has 39 offices in 34 countries around the world, with the aim of 'concentrating French economy and politics on French cuisine'. A Japanese diplomat who used to work at the United Nations wrote that "one of his main tasks during his work was to introduce people to Japan by inviting them to eat Japanese food." ”

Fang Monan knew that Fang's father was moved, just like the "Korean Food Globalization Promotion Strategy" implemented by the Korean government in later generations, declaring that he would develop Korean food into one of the "world's top five diets".

Why was it that in the era of hybrid cooking, only Japanese cuisine and even less influential Korean cuisine were popular in the United States, while Chinese food was ignored by American chefs? Why can't this famous dish, which represents Chinese food standing at the top of the world's culinary pyramid, mapo tofu, not appear in a high-end restaurant in Manhattan?

Stick meals and Japanese food are being promoted overseas! Think about the Chinese people Ha Bang Zi and Ha Ri, they just look down on themselves and eat food for thousands of years! It's really a good thing to carry in your arms, but you don't see it.

Eating foreign food is actually eating the country's culture, Chinese food after years of cultural precipitation, has become a symbol of a country and national culture, now the world's generally recognized five major food countries are Chinese, French, Italian, Japanese and Thai food, and stick meals are obviously limited by its national strength and national culture. Compared with Chinese food, the biggest disadvantage of stick meals is that they are not rich in variety of meals.

In South Korea, every restaurant focuses on only one type of food, such as ginseng chicken soup, jajangmyeon, and kimchi -- many housewives dare to open a restaurant as long as they have "one trick." In addition, the Korean expatriates, who are responsible for the overseas promotion of food, are far inferior to overseas Chinese in terms of both quantity and scope.

There's no reason it's worse than Japanese and stick meals! Now it's just a matter of changing people's mindsets!

The biggest problem with Chinese food at present is that there are not many high-end restaurants, and compared with Japanese and Korean food, Chinese food is not expensive enough. The versatility and richness of Chinese food give it the potential to become a global taste: "Maybe no more than 10% of Westerners read the Analects, but 100% of Westerners eat Chinese food; If Confucius is a vague concept in the eyes of foreigners, the Chinese restaurant is a very specific cultural icon, and Chinese food is arguably the most successful cuisine in the world that has been promoted on a large scale rather than by relying on national strategies. (To be continued......)

PS: Ask for a ticket!!